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 Certificates in:
Chef Apprentice
Culinary Arts
Culinary Arts Management
Program Contact:
Mike Listau
Director, Workforce Education
(850) 484-1014
mlistau@pensacolastate.edu
Degree Requirements
Term 1 (14 cc)
| ENC 1101 | English Composition I | 3 cc |
| FSS 1063C | Professional Baking | 3 cc |
| FSS 1220C | Culinary Techniques | 3 cc |
| HFT 2212 | Food Service Sanitation and Safety | 2 cc |
| Mathematics (General Education Core Course) | 3 cc |
Term 2 (12 cc)
Term 3 (12 cc)
Term 4 (12 cc)
| FSS 1222L | Culinary Production | 3 cc |
| HFT 2451 | Cost Control and Purchasing | 3 cc |
| HFT 2840C | Dining Room Management French Service | 3 cc |
| See Choices | Social Sciences (General Education Core Course) | 3 cc |
Term 5 (10 cc)
| FSS 2224L | Classical Cuisine | 3 cc |
| FSS 2382L | Culinary Management Practical Exam | 1 cc |
| HFT 1000 | Introduction to the Hospitality Industry | 3 cc |
| See Choices | Natural Sciences (General Education Core Course) | 3 cc |
Total Credit Hours: 60