Culinary Management (A.S.)

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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

ENC 1101 - English Composition I 3 Credit Hours ♦ ¶
____ ____ Core Humanities 3 Credit Hours ♦
____ ____ Core Mathematics 3 Credit Hours ♦
____ ____ Core Natural Sciences 3 Credit Hours ♦
HUN 2201 - Nutrition 3 Credit Hours

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.

♦	Core General Education
¶	Writing requirements
Ω	Civic Literacy Competency

Total General Education Credits Required: 18

Core Courses

FOS 2201 - Food Service Sanitation Management 3 Credit Hours
FSS 1001 - Culinary Techniques 3 Credit Hours
FSS 1120 - Food and Beverage Purchasing 3 Credit Hours
FSS 1202L - Food Production I 4 Credit Hours
FSS 1246L - Baking and Pastries I 3 Credit Hours
FSS 2030C - Contemporary Cuisine 3 Credit Hours
FSS 1221L - Food Production II 4 Credit Hours
FSS 2241L - International and Regional Cuisine 4 Credit Hours
FSS 2251 - Food and Beverage Management 3 Credit Hours
FSS 2284C - Catering, Banquet and Event Management 3 Credit Hours
FSS 2500 - Food and Beverage Cost Control 3 Credit Hours
FSS 2942 - Culinary Internship 3 Credit Hours
HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

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 (A.S.) (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