Associate in Science Degree in Culinary Management

20810 - 60 credits

Degree Requirements

General Education - Communications/English

ENC 1101

English Composition I

3 credits

General Education - Humanities/Fine Arts

PHI 1010

Introduction to Philosophy

3 credits

General Education - Mathematics

MGF 1130

Mathematical Thinking

3 credits

General Education - Natural Science

BSC 1005

Life Science

3 credits

General Education - Social Behavioral Science

Select 3 credits from the following:

AMH 2010	American History: Discovery through Reconstruction	3 credits
AMH 2020	American History: Reconstruction to the Present	3 credits
POS 1041	American Government	3 credits

Major Field Required Courses - 39 credits

FOS 2201	Food Service Sanitation Management	3 credits
FSS 2251	Food & Beverage Management	3 credits
FSS 1203C	Quantity Food Production I	3 credits
HUN 1203	Culinary Nutrition	3 credits
FSS 1240C	Classical Cuisine	3 credits
FSS 1246C	Baking and Pastries I	3 credits
FSS 2204C	Quantity Food Production II	4 credits
FSS 2206C	Quantity Food Production III	4 credits
FSS 2242C	International and Regional Foods	3 credits
FSS 2284C	Catering and Banquet Management	3 credits
FSS 2248C	Pantry and Garde Manger	4 credits
FSS 2500	Food and Beverage Cost Control	3 credits

Core culinary courses FSS 1203C, FSS 1240C, FSS 1246C, FSS 2204C, FSS-2206C, and FSS 2242C require a grade of "C" or higher for successful program progression and completion. Students may enhance their career success by first attaining a series of college credit certificates by completing various courses found within the Major Field Required and Major Field Required Electives area of the A.S. in Culinary Management degree.

Major Field Required Electives - Select 6 credits

HFT 2223	Human Relations and Supervisory Development	3 credits
FSS 2942	Internship in Culinary Management	1-3 credits
CGS 1100	Introduction to Computer Applications for Business	3 credits
FSS 2950C	Culinary Competition	1-2 credit
HFT 2245	Guest Service Management	3 credits
APA 1111	Introduction to Accounting	3 credits
GEB 1011	Introduction to Business	3 credits
MAN 2021	Principles of Management	3 credits
MAR 2011	Principles of Marketing	3 credits

Up one level

Culinary Management