Associate in Science Degree in Culinary Management

20810 - 60 credits

Degree Requirements

General Education - English

ENC 1101English Composition I

3 credits

General Education - Humanities/Fine Arts

See Associate in Science Associate in Applied Science Degree General Education Options          3 credits
PHI 1103Critical and Creative Thinking

3 credits

recommended

General Education - Natural Science/Mathematics

See Associate in Science Associate in Applied Science Degree General Education Options          3 credits

General Education - Social Behavioral Science

See Associate in Science Associate in Applied Science Degree General Education Options          3 credits
PSY 2012Introduction to Psychology

3 credits

recommended

General Education - Humanities/Fine Arts or Natural Science/Mathematics or Social/Behavioral Science

See Associate in Science Associate in Applied Science Degree General Education Options          3 credits
ECO 2013Principles of Economics Macro

3 credits

Or

ECO 2023Principles of Economics Micro

3 credits

recommended

Major Field Required Courses - 38 credits

HUN 1203Culinary Nutrition

3 credits

FOS 2201Food Service Sanitation Management

3 credits

FSS 1203CQuantity Food Production I

3 credits

FSS 1240CClassical Cuisine

3 credits

FSS 1246CBaking and Pastries I

3 credits

FSS 2204CQuantity Food Production II

4 credits

FSS 2206CQuantity Food Production III

4 credits

FSS 2242CInternational and Regional Foods

3 credits

FSS 2251Food & Beverage Management

3 credits

FSS 2284CCatering and Banquet Management

3 credits

FSS 2248CPantry and Garde Manger

3 credits

FSS 2500Food 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 7 credits

APA 1111Introduction to Accounting

3 credits

CGS 1100Introduction to Computer Applications for Business

3 credits

FSS 1930Creative Culinary Cooking

.5 - 3 credits

FSS 2063CQuantity Baking

3 credits

FSS 2263Food Merchandising and Service

3 credits

FSS 2942Internship in Culinary Management

1-3 credits

FSS 2950CCulinary Competition

1-2 credit

GEB 1011Introduction to Business

3 credits

HFT 2223Human Relations and Supervisory Development

3 credits

MAN 2021Principles of Management

3 credits

MAR 2011Principles of Marketing

3 credits

MNA 2345Supervision

3 credits

MKA 1303Mid-Management Seminar I

4 credits