Associate in Science
Note: In addition to the membership application above (“Apply for this Program Now”), students must also follow the Application Procedure for this program.
The mission of the School of Culinary Arts and Hospitality is to educate, train and develop students for career-oriented positions as cooks and managers in the dynamic foodservice and hospitality industries. The school successfully recruits, retains and graduates students utilizing a selective access program, progressing through curricular cohorts. Program requirements are rooted in competencies developed by the American Culinary Federation Education Foundation (ACFEF) and the Accrediting Commission for Programs in Hospitality Administration (ACPHA) and emphasizes a practical, hands-on application approach to understanding the foundations of culinary arts and hospitality management.
This limited access A.S. degree program in Culinary Management is designed to prepare students for employment in production line and supervisory positions in the culinary arts industry as station chefs, sous chefs, second or first cooks, or lead cooks. The long range goal is to provide students with occupational preparation in becoming chefs in restaurants, hotels, clubs and large industrial kitchens. Competencies are developed by students through theory, laboratory and retail restaurant experience in the College-operated food facilities, and internships in local restaurant and hotel kitchens.
Culinary Management students are required to complete 600 internship hours before earning their degree. Internship sites may include hotels, resorts, restaurants, theme parks, cruise lines and catering operations.
Kitchens and dining rooms are the new theatre, and chefs and managers the stars. The National Restaurant Association says Americans spend $4.4 billion a year dining out, and the U.S. Department of Labor predicts the industry will add nearly 2 million jobs over the next decade.
Upon completion of coursework, Florida State College does not guarantee employment or salary in a given field of study. Any jobs or salaries mentioned are given as examples of potential employment not a representation of guaranteed income. Graduates may need to seek employment outside the local area.
The culinary and hospitality fields are consistently one of the hottest, fastest-growing industries, especially in Florida. Many employers in today’s market are expressing a preference for education over experience.
This program is accredited by the American Culinary Federation Education Foundation (ACFEF), 180 Center Place Way, St. Augustine, FL 32095, (904) 824-4468 and graduates are eligible for the National Restaurant Association’s ServSafe Manager certification exam.
All students interested in applying to the Culinary Management program must complete the following by the application deadline in order to be considered for admission to the program.
- Complete the Florida State College application, be currently enrolled with the Florida State College, or be a former Florida State College student.
- Apply for admission to the Culinary Management or Hospitality Management program using the appropriate program application.
- If an applicant has not attended college before, the applicant must complete the Postsecondary Education Readiness Test (PERT). (All remedial classes must be completed to be considered for admission.)
- Submit official college transcripts of all college courses taken at other institutions, if applicable.
- Complete and submit to the college a financial aid application, if needed.
- Application deadline is July 1st for the fall semester and September 15th for the spring semester.
Prospective students must be advised by the Instructional Program Manager, Bob Mark, immediately upon enrolling at Florida State College and before the first semester classes are selected, to ensure proper sequence. Students are enrolled in cohorts. Students will also be advised by a counselor for general academic and financial direction. This program is offered at North Campus during the day and evening.
Students enrolled in food production courses are required to purchase a knife set, and approved chef’s uniform and black non-skid shoes. Textbooks are required for a majority of the courses.
Need More Information? Contact:
Bob Mark, North Campus Room D-316G, (904) 766-6703