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Indian River State College
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Associate in Science Degree in Culinary Management
Chef's Apprentice - 60470
Culinary Arts Management Operations - 60480
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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
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