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Associate in Science in Culinary Management (CHEF-AS)

The Associate in Science degree in Culinary Management provides students with a broad foundation in all areas of culinary arts and prepares students to seek employment in various culinary fields. Each student is strongly encouraged to consult an advisor or counselor prior to course registration.

The Associate in Science degree in Culinary Management includes College Credit Certificate in:

Culinary Arts

Program Contact:

Mike Listau

Director, Workforce Education

(850) 484-2586

mlistau@pensacolastate.edu

Degree Requirements

Term 1 (14 cc)

ENC 1101CEnglish Composition I

3 cc
FSS 1063CProfessional Baking

3 cc
FSS 1220CCulinary Techniques

3 cc
HFT 2212Food Service Sanitation and Safety

2 cc
Mathematics (General Education Core Course)

3 cc

Term 2 (12 cc)

FSS 2242LInternational/Regional Cuisine

3 cc
FSS 2247CAdvanced Baking

3 cc
HFT 2841CDining Room Management American Service

3 cc
See Choices Humanities (General Education Core Course)

3 cc

Term 3 (12 cc)

FSS 2248CGarde Manger

3 cc
FSS 2284CCatering, Banquet, and Event Management

3 cc
HFT 1860Bar and Beverage Management

3 cc
HFT 2211Hospitality Resource Management

3 cc

Term 4 (12 cc)

FSS 1222LCulinary Production

3 cc
HFT 2451Cost Control and Purchasing

3 cc
HFT 2840CDining Room Management French Service

3 cc
See Choices Social Sciences (General Education Core Course)

3 cc

Term 5 (10 cc)

FSS 2224LClassical Cuisine

3 cc
FSS 2382LCulinary Management Practical Exam

1 cc
HFT 1000Introduction to the Hospitality Industry

3 cc
HUN 1201Elements of Nutrition

3 cc

Total Credit Hours: 60

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