Catalog 2015-2016

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Associate in Science Degree in Culinary Management

20810 - 64 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 - 41 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 2247CBaking and Pastries II

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, FSS 2242C, and FSS 2247C 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 8 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 2221CFood Preparation I

3 credits
FSS 2222CFood Preparation II

3 credits
FSS 2263Food Merchandising and Service

3 credits
FSS 2300Food Service Supervision and Management

3 credits
FSS 2401Use and Care of Kitchen Equipment

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