May 08, 2021  
2018-2019 Updated Catalog Updated Through 1/9/2019 
2018-2019 Updated Catalog Updated Through 1/9/2019 [ARCHIVED CATALOG]

Culinary Management (AS)

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Culinary Management

Admission Program of Study code: CUL

State CIP Code 1252090101

The Emerald Coast is one of the top tourist beach destinations in the U.S. and tourism is one of the leading industries in Northwest Florida. Northwest Florida State College’s Culinary A.S. Degree Program is designed to support the tourism industry by preparing students for employment in the culinary and restaurant industry. Students will gain employability skills and knowledge through classroom instruction and culinary lab experience in the following courses Sanitation and Safety; Maintenance and Operation of Equipment; Methods of Preparation an d Cooking; Perform Different Types of Food Services; Nutrition; Baking; and Dining Room and Beverage Management. Students will also receive training in communications, leadership and human relations skills. This program focuses on broad, transferable skills and stresses understanding and demonstration of elements of the culinary industry. Careers include culinary manager, food and beverage manager, pantry cook, executive chef and many more.

Students who successfully complete selected courses from this program of study may be eligible to receive the college credit certificate in :

Chef’s Apprentice (CCC)  
Culinary Arts (CCC)  

Culinary Arts Management Operations (CCC)  

Total General Education Credits Required: 18

Total Core Credits Required: 42

Total Program Credits Required: 60

Suggested Academic Plan

This program admits students in the fall/spring/summer semester(s). Below is a sample academic plan for these students admitted in the identified semester.

Culinary Management (AS)
First Year
Fall Semester
FOS 2201 - Food Service Sanitation Management 3 Credit Hours  
HFT 1000 - Introduction to Hospitality Management 3 Credit Hours  
ENC 1101 - English Composition I 3 Credit Hours ♦ ▲ ¶  
SLS 1101 - College Success 3 Credit Hours  
Total Semester Hours:  12
 Spring Semester
FSS 1202L - Food Production I 3 Credit Hours  
FSS 2100 - Food Plans and Menu Preparation 3 Credit Hours 
BSC 1005 - General Biology  or PHY 1020 - Physical Science  or CHM 1020 - Chemical Science 3 Credit Hours ♦ 
MAC 1105 - College Algebra 3 Credit Hours ♦  or STA 2023 - Statistics 3 Credit Hours ♦  
Total Semester Hours:  12
Summer Semester
FSS 2251 - Food and Beverage Management 3 Credit Hours  
FSS 1246L - Baking and Pastries I 3 Credit Hours  
FSS 1120 - Food and Beverage Purchasing 3 Credit Hours 
Total Semester Hours:  9
Second Year
Fall Semester
FSS 1001 - Culinary Techniques 3 Credit Hours 
FSS 1221L - Food Production II 3 Credit Hours  
ECO 2013 - Economics I 3 Credit Hours ♦  
HUN 2201 - Nutrition 3 Credit Hours  
FSS 2240L - Classical Cuisine 3 Credit Hours  
Total Semester Hours: 15
Spring Semester
FSS 2942 - Culinary Internship 3 Credit Hours  
FSS 2242L - International and Regional Cuisine 3 Credit Hours  
FSS 2284 - Catering, Banquet and Event Management 3 Credit Hours  
  PHI 2600 - Introduction to Ethics 3 Credit Hours ❖ † ¶ 
Total Semester Hours: 12
Total Program Hours: 60

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