Culinary Management, Associate in Science
Program Code: CUAS
Meta-Major: BUSN
Location(s): Cocoa
Delivery Method(s): On-Campus
Previous Degree Required: HS Diploma
Eligible for Financial Aid: Yes
Additional Limited Access Application Process Required: Yes
Program Testing Requirements: CPT - Common Placement Test (PERT, ACCUPLACER, SAT, ACT)
Classification of Instructional Programs (CIP) Code: 12.0504
Florida Department of Education CIP Code: 1612050401
The Culinary Management A.S. degree is a limited access program designed to provide students with culinary schooling that prepares students for employment in production and supervisory positions in the culinary arts industry. The curriculum is designed to give the student a solid foundation of culinary nutrition, and cooking, baking, and sanitation skills.
Students are also taught kitchen and dining room operations and management, catering and buffet management, food and beverage cost control and purchasing, management and supervision of personnel, and menu and marketing management. Students participate in a food service management and customer service capstone experience incorporating both theory and practice. Visit the program page for more details and how to apply.
Program Requirements
Note: All major courses must be completed with a grade of "C" or higher.
| Code | Title | Credit Hours |
|---|---|---|
| General Education Courses | ||
| ENC 1101 | Composition 1 | 3 |
| SPC 2608 | Fundamentals of Speech Communication | 3 |
| Computation/Natural Science Requirement | 3 | |
| Humanities Requirement | 3 | |
| Social/Behavioral Science Requirement | 3 | |
| Major Courses | ||
| FSSC 1100 | Menu and Marketing Management | 3 |
| FSSC 1120 | Management of Food and Beverage Purchasing | 3 |
| FSSC 1202 | Introduction to Basic Culinary | 5 |
| FSSC 1203 | Kitchen and Dining Room Operations | 5 |
| FSSC 1224 | Food, Beverage, and Pastries Preparation | 5 |
| FSSC 1248 | Garde-Manger | 3 |
| FSSC 1250 | Dining Room Management | 3 |
| FSSC 2205 | Food Service Management and Customer Service Management Capstone | 5 |
| FSSC 2284 | Catering and Buffet Management | 3 |
| FSSC 2300 | Supervision and Personnel Management | 3 |
| FSSC 2500 | Food and Beverage Cost Control | 3 |
| FSSC 2940 | Culinary Arts Practicum | 1 |
| HUNC 1203 | Culinary Nutrition | 3 |
| Total Credit Hours | 60 | |
Learning Outcomes: Culinary Management A.S.
- Demonstrate proper sanitation and safety practices used in food service facilities
- Supports Core Ability: Process Information
- Demonstrate proper food preparation used in various culinary service industries
- Supports Core Ability: Work Cooperatively
- Demonstrate proper kitchen organization and basic cooking principles
- Supports Core Ability: Communicate Effectively
- Demonstrate proper food preparation of international cuisines as assigned
- Supports Core Ability: Work Cooperatively
- Create table floor plan and buffet lay-out for menu and theme specific event
- Supports Core Ability: Think Critically & Solve Problems
- Demonstrate proper interviewing techniques as an employer and as a prospective employee
- Supports Core Ability: Communicate Effectively
- Create working order and inventory book
- Supports Core Ability: Think Critically & Solve Problems
- Demonstrate proper food preparation to create an edible centerpiece display
- Supports Core Ability: Work Cooperatively