Program: Culinary Arts (6051) (T.C.) - Florida State College

Technical Certificate

Mission

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 Program

The Culinary Arts Technical Certificate program is designed to provide career-oriented students with basic culinary arts foodservice management principles and training for supervisory/management positions in the food service/hospitality industry. The program provides students with a foundation for building a rewarding career in a dynamic, growing industry. The foodservice and hospitality industry is the second largest and fastest growing business in Florida.

Educational coursework includes emphasis on communication, management, human relations and leadership skills. Through the internship program, catering students gain college credit and valuable, profitable work experience.

Application Procedure

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. The program manager, with the approval of the dean of instruction may require additional courses or make substitutions to meet the needs of the students. This program is offered at North Campus during the day, weekends and evening.

Placement

Upon completion of coursework, Florida State College at Jacksonville 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 one of the hottest, fastest-growing industries, especially in Florida. Many employers in today’s market are expressing a preference for education over experience.

Need More Information? Contact:

Bob Mark, North Campus, (904) 766-6703 or william.mark@fscj.edu

Curriculum

Total Credit Hours: 35

Professional Courses (Credit Hours: 35)

FOS 1201 - Sanitation and Safety Management Credit Hours: 3
FSS 1063 - Baking Credit Hours: 3
FSS 1100 - Menu and Marketing Management Credit Hours: 2
FSS 1202 - Food Production I Credit Hours: 3
FSS 1221 - Food Production II Credit Hours: 3
FSS 1242 - International Foods Credit Hours: 3
FSS 1248 - Garde-Manger Credit Hours: 3
FSS 1250 - Dining Room Management Credit Hours: 3
FSS 2300 - Supervision and Personnel Management Credit Hours: 3
FSS 2942 - Culinary Management Internship I Credit Hours: 3
HFT 1000 - Introduction to Hospitality Management Credit Hours: 3
HUN 1203 - Culinary Nutrition Credit Hours: 3

Graduation Requirements

In order to be awarded a technical certificate, students must have met the following requirements.

Earned a cumulative grade point average of 2.0 (“C”) on all courses attempted at Florida State College.
Completed the required courses as set forth in the College catalog or as approved by the assistant dean of the area.
Students who place into college preparatory courses are required to complete designated college preparatory courses with a grade of “C” or better regardless of program of study.
Completed at least one–fourth (25 percent) of the total hours required for a certificate in residence at Florida State College.
Students must have fulfilled all financial obligations to the College before they may graduate.

Note: Students are cautioned to pay particular attention to the following statements.

Graduation dates will be the date at the end of the College term in which students complete the academic requirements for the degree or certificate for which they are applicants. (The removal of an incomplete grade does not affect students’ graduation dates, since the grade change is effective at the end of the term in which the incomplete grade was assigned rather than the term in which the incomplete work was made up.)
If students expect to complete the coursework under the terms of the catalog in effect during the term of their first registration, they must graduate within five years or they will need to be reassigned to an active catalog. Accordingly, students who enter under this catalog (2012/2013) must graduate by the end of the Summer Term 2017, or they will automatically be reassigned to the 2016/2017 catalog requirements. Changes to requirements as mandated by law or by rule of the District Board of Trustees may supersede this provision.
Many courses in this catalog have prerequisite requirements and/or prerequisite courses listed in the course descriptions. Students are advised to be guided by these requirements.
Degree–seeking students whose native language is not English and who fall below a designated cutoff score on the English as a second language entry college placement test (CPT–L), will be required to take English for Academic Purposes (EAP) courses prior to registering for other college credit classes. Students from cultures whose language of instruction may have been in English, but the native language is other than English, also come under the CPT–L test and course guidelines. The level of these courses will be determined by the entry placement scores. Individual exceptions will be determined by the EAP program manager. Students who place into EAP, as determined by the test, must complete EAP prefix courses before registering for other college credit classes. Non–degree–seeking college credit students who plan to take English, reading or courses where these are critical requisite skills must also meet these requirements. Exceptions to these requirements can be made by the EAP program manager or designee.

Articulation

This certificate articulates directly into the Culinary Management (2259) (A.S.) degree. Students may pursue this certificate to develop or upgrade their skills, or pursue the A.S. degree and earn the certificate while completing the requirements for the degree. Contact an advisor or counselor to determine the career education path that is best for you.