Jun 22, 2024  
2022-2023 Catalog 
    
2022-2023 Catalog [ARCHIVED CATALOG]

Culinary Management (AS)


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State CIP Code 1612050401


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, pastry 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 :
Culinary Arts (CCC)  

Culinary Arts Management Operations (CCC)  

General Education


Take one of the two following Social Sciences courses required to meet the Civic Literacy Competency requirement: 

NOTE: If you have not already done so, you must pass the Florida Civic Literacy Examination in addition to
completing one of the above courses to meet the Civic Literacy Competency requirement for graduation.
 

 

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) (CUL)
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 ♦ ¶  
Core Natural Sciences 3 Credit Hours ♦
Total Semester Hours:  12
 Spring Semester
FSS 1202L - Food Production I 4 Credit Hours  
FSS 2284C - Catering, Banquet and Event Management 3 Credit Hours   
FSS 1001 - Culinary Techniques 3 Credit Hours  
Core Mathematics 3 Credit Hours ♦
Total Semester Hours:  13
Summer Semester
HUN 2201 - Nutrition 3 Credit Hours   
FSS 1246L - Baking and Pastries I 3 Credit Hours  
FSS 2251 - Food and Beverage Management 3 Credit Hours  
Total Semester Hours:  9
Second Year
Fall Semester
FSS 2500 - Food and Beverage Cost Control 3 Credit Hours  
FSS 1221L - Food Production II 4 Credit Hours  
FSS 2030C - Contemporary Cuisine 3 Credit Hours   
Social Sciences General Education Course 3 Credit Hours
Total Semester Hours: 13
Spring Semester
FSS 2942 - Culinary Internship 3 Credit Hours  
FSS 1120 - Food and Beverage Purchasing 3 Credit Hours   
FSS 2241L - International and Regional Cuisine 4 Credit Hours  
Core Humanities 3 Credit Hours ♦ 
Total Semester Hours: 13
Total Program Hours: 60

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