Culinary Management Associate in Science (CHEF-AS)

This program in Culinary Management prepares individuals for careers in the many widely varied areas of the culinary industry. The Culinary Management program provides the student with a unique combination of comprehensive theoretical knowledge and hands-on training. The program is carefully structured to meet the requirements of American Culinary Federation Education Foundation Accrediting Commission. Students will master the fundamentals of culinary production in an environment that builds teamwork while gaining practical individualized experience.

Students may receive dual credits toward Diploma and/or professional certificates with appropriate courses in the program.

Because of limited lab resources, enrollment for FSS 1220C and FSS 1063C is limited to Culinary students unless prior approval from the program coordinator is obtained. Preferences will be given to Culinary students who have completed or substantially completed general education courses followed by Culinary students who have completed all required developmental courses. Any remaining seats will be available to Culinary students who have not yet completed required developmental courses or who have received special permission from the program coordinator.

The Associate in Science in Culinary Management includes the following college credit certificate:

Culinary Arts

Students in this program are encouraged to apply to graduate with the certificate as the requirements are satisfied.

We strongly encourage you to contact the Professional Service Careers Department for assistance in planning your program of study.

Department Head:

Danny Steele [phone]

[e-mail]

Program Contact:

David Langham [phone]

[e-mail]

Degree Requirements

Semester 1 (14 cc)

ENC 1101C	English Composition I	3 cc
HFT 1000	Introduction to the Hospitality Industry	3 cc
HFT 2212	Food Service Sanitation and Safety	2 cc
FSS 1063C	Professional Baking	3 cc
FSS 1220C	Culinary Techniques	3 cc

Semester 2 (12 cc)

FSS 1308C	Dining Room Management Banquet and Russian Service	3 cc
FSS 1222L	Culinary Production	3 cc
See Choices	Humanities (General Education Core Course)	3 cc
MAC 1105	College Algebra	3 cc

Semester 3 (12 cc)

FSS 2284C	Catering, Banquet, and Event Management	3 cc
FSS 2248C	Garde Manger	3 cc
HFT 1860	Bar and Beverage Management	3 cc
HFT 2211	Hospitality Resource Management	3 cc

Semester 4 (14 cc)

FSS 2242L	International/Regional Cuisine	3 cc
HFT 2451	Cost Control and Purchasing	3 cc
HFT 2841C	Dining Room Management American Service	3 cc
HFT 2840C	Dining Room Management French Service	3 cc
FSS 2948	Culinary Management Co-Op	2 cc

Semester 5 (12 cc)

FSS 2224L	Classical Cuisine	3 cc
FSS 2247C	Advanced Baking	3 cc
HUN 1201	Elements of Nutrition	3 cc
See Choices	Social Sciences (General Education Core Course)	3 cc

Total Credit Hours: 64