Associate in Science
The Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic prosperous community.
The Restaurant Management program is designed to provide students with the basic restaurant management principles and training for supervisory management positions in restaurants, hotels, clubs, resorts, cafeterias, extended care facilities, fast food operations and hospitals. The program is focused to provide students with a foundation for building a rewarding career in a dynamic growing industry that serves people. The hospitality/restaurant industry is the second largest and fastest growing industry in Florida.
Educational courses include emphasis on communication, management, human relations and leadership skills. Competencies are acquired though theory, laboratory and on-site restaurant management practice. Through the internship program, restaurant students gain invaluable on-the-job experience in local restaurants, hotels, clubs or cafeterias.
A technical certificate, Food and Beverage Management (Catering) (6050) , is included as an option within this degree program.
Students must supply their own health insurance coverage while enrolled in the program. Companies that provide internship sites require students to have their own insurance coverage while on company premises.
The Culinary Arts and Hospitality program has established internships with area restaurants, hotels and resorts. You will complete 600 hours of internship, generally in salaried positions, while your earn your two-year degree.
This program is accredited by the Commission on Accreditation for Hospitality Management (CAHM), 203 Morris Street, PO Box 400, Oxford, MD 21654, (410) 226-5527. Graduates are eligible for certification through the American Culinary Federation (ACF) and for the National Restaurant Association’s ServSafe Manager certification exam.
Prospective students must be advised by a college counselor for general academic and financial direction. They must be advised by the instructional program manager immediately upon enrolling at Florida State College and before the first semester classes are selected to ensure proper course sequence. This program is offered at North Campus during the day or evening.
Not all courses are offered every term. There is a specific order in which many courses must be completed. The recommended sequence is available in a student handout.
Students enrolled in the food production courses are required to purchase a knife set, an approved chef ’s uniform and black non-skid shoes. Students enrolled in dining room courses will be required to purchase a dining room uniform. Textbooks are required for a majority of the courses.
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