Culinary Management Associate in Science (CHEF-AS)
This program in Culinary Management is designed to prepare 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.
Degree Requirements
General Education Courses (15 hours)
| ENC 1101C | English Composition I^***+ | 3 cc |
| Humanities Elective (Category II)** | 3 cc |
| Social/Behavioral Sciences Elective (Category III)** | 3 cc |
| HUN 1201 | Elements of Nutrition*** | 3 cc |
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| General Elective (Category V)*** | 3 cc |
| or | |
| SLS 1353 | Generations at Work | 3 cc |
Foundation Courses (19 hours)
| HFT 2212 | Food Service Sanitation and Safety | 2 cc |
| FSS 1220C | Culinary Techniques | 3 cc |
| FSS 1063C | Professional Baking | 3 cc |
| HFT 1000 | Introduction to the Hospitality Industry | 3 cc |
| FSS 2284C | Catering, Banquet, and Event Management | 3 cc |
| SPC 1006C | Basic Speaking and Listening Skills# | 1 cc |
| SLS 1122 | Computer Skills for Academic Success | 1 cc |
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| FSS 1308C | Dining Room Management Banquet and Russian Service | 3 cc |
HFT 1000: Requires departmental approval.
Intermediate Courses (18 hours)
| HFT 2451 | Cost Control and Purchasing^ | 3 cc |
| FSS 1222L | Culinary Production^ | 3 cc |
| HFT 2841C | Dining Room Management American Service | 3 cc |
| HFT 1860 | Bar and Beverage Management | 3 cc |
| HFT 2211 | Hospitality Resource Management | 3 cc |
| FSS 2242L | International/Regional Cuisine^ | 3cc |
Advanced Courses (12 hours)
Total Credit Hours: 64