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.
The Hospitality Management program provides students with basic hospitality management principles and training for supervisory/management positions in the hotel, motel, lodging and tourism industry. The program provides students with a foundation for building a rewarding career in a dynamic, growing industry. The hospitality industry is the second largest and fastest growing industry in Florida.
Educational coursework includes emphasis on communication, management, human relations and leadership skills. Through the internship program hospitality management students gain college credit and valuable, profitable work experience.
Candidates for jobs must have an understanding of accounting principles, good customer service skills, and basic knowledge of personnel and operations management. A typical job title would be assistant manager (of front desk, housekeeping or operations).
Students are required to complete 600 internship hours with a top national chain, and often times paid to learn and graduate career-ready.
The culinary and hospitality fields are consistently among the hottest, fastest-growing industries, especially in Florida. Many employers in today’s market are expressing a preference for education over experience. Nationally, the demand for graduate hospitality managers already surpasses the number of viable candidates.
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.
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.
Immediately upon enrolling with the college, and before selecting first semester courses, prospective students must complete a program application and be advised by the program manager to ensure proper course sequencing. They will be advised by a College 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 an approved chef’s uniform and black non-skid shoes. Students enrolled in dining room courses will be required to purchase dining room uniforms. Textbooks are required for a majority of the courses.
Need More Information? Contact:
Bob Mark, North Campus Room D-316G, (904) 766-6703