The Associate of Science in Culinary Management prepares students for professional careers in culinary arts and foodservice leadership. This program blends advanced culinary training with foundational management skills, enabling graduates to work effectively in restaurants, hotels, catering operations, resorts, and other hospitality venues. Students gain hands-on experience in food production, menu development, sanitation, cost control, and service operations while learning the principles required to manage culinary teams and kitchen environments.

Students begin with essential culinary foundations in Culinary Techniques (FSS1001), progressing to practical kitchen skills in Food Production I (FSS1202L) and Food Production II (FSS1221L). Through these courses, students develop proficiency in knife skills, cooking methods, ingredient selection, kitchen organization, and production efficiency. Baking and Pastries I (FSS1246L) introduces foundational pastry and baking techniques, while Contemporary Cuisine (FSS2030C) allows students to apply modern culinary trends and creative plating styles.

The program expands global culinary understanding through International and Regional Cuisine (FSS2241L), where students learn to prepare dishes from diverse cultures and understand global flavor profiles. Courses such as Catering, Banquet and Event Management (FSS2284C) and Dining Room Management & Service (FSS1250C) give students operational experience in large-scale foodservice, front-of-house service, event logistics, and guest interaction.

Students also develop essential business and management skills. Food Service Sanitation Management (FOS2201) ensures mastery of food safety principles required for industry certification and safe kitchen operations. Food and Beverage Cost Control (FSS2500) equips students with the financial skills needed to manage budgets, control inventory, analyze food costs, and support profitable operations. Introduction to Hospitality Management (HFT1000) provides a broader understanding of the hospitality industry and its relationship to culinary services.

The program culminates in a real-world learning experience through the Culinary Internship (FSS2942), where students apply their skills in professional kitchen environments, gain industry connections, and demonstrate readiness for entry-level employment.

Graduates of the A.S. in Culinary Management are prepared for roles such as line cook, prep cook, pastry assistant, catering assistant, kitchen supervisor, banquet cook, and other foodservice positions. With advanced technical training and foundational management knowledge, students are equipped for career advancement and continued study in culinary or hospitality-related bachelor’s degree programs.

Career Outlook – A.S. in Culinary Management

Entry-level opportunities are available in a wide range of culinary and hospitality settings, including:

· Sous chef

· Line Cook or Prep Cook

· Pastry or Baking Assistant

· Catering or Banquet Cook

· Culinary Production Assistant

· Kitchen Supervisor or Lead Cook

· Foodservice Operations Assistant

With both culinary training and foundational management skills, graduates are well positioned for career advancement into roles such as sous chef, pastry chef, catering manager, or kitchen manager as they gain professional experience. The program also provides an excellent foundation for students interested in continuing their education through bachelor’s degrees in culinary arts, hospitality management, food and beverage management, or related fields.

AS-CUL - AS in Culinary Management

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About the Program

Program Requirements

Learning Outcomes

Suggested Academic Plan