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Culinary Arts, A.S. Certificate

Program Information

A.S. Certificate - Code 0819 - Catalog 2017/2018

Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu

Lisa Allen, Administrative Specialist, 386-506-3946, Lisa.Allen@daytonastate.edu

Program Mission, Description, and Outcomes

Mission:

The Culinary Arts Certificate Program at Daytona State College is committed to providing a quality education incorporating both theory and practice in order to prepare professionally responsible and capable individuals who will demonstrate value to employers within the hospitality industry. Additionally, our mission is to provide the hospitality industry with leaders who will make meaningful contributions to both the industry and their communities.

Description:

This program provides students with the necessary food service skills and culinary skills for an entry-level position as a restaurant cook. The curriculum is designed to give the student a solid foundation of cooking skills. Students are also taught basic sanitation and safety and are Serv Safe Certified before program completion. The program provides technical skill proficiency and includes competency-based, applied learning that contributes to greater academic knowledge, including higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills related to all aspects of the Hospitality and Tourism Industry.

Credits earned in this certificate program may be applied toward the AS Degree in Culinary Management - 222600.

Outcomes:

Graduates of the Program will be able to:

  1. Identify organization and functions of the culinary industry.
  2. Demonstrate skills in food and beverage service, sanitation and safety, and management services.
  3. Recognize, identify and demonstrate usage of foods.
  4. Demonstrate proficiency in employability skills.
  5. Demonstrate the application of mathematics commonly used in the culinary industry.
  6. Analyze recipe costs and portion sizes.
  7. Identify the organization and functions of the culinary industry.
  8. Demonstrate equipment operation and maintenance skills.
  9. Analyze labor, fire and liquor laws that affect the culinary industry.
  10. Plan and maintain purchasing and receiving procedures.
  11. Demonstrate skill in preparing foods for cooking.

Note: This program is eligible for federal financial aid and state bright futures.

Approximate Additional Costs

Program Tuition and Fees: $3,583*

Access Fee: $44 ($1.26 per credit)

Assessment Fee: $33

Lab Fees: $1250 (lab fees are charged for each Food Production course @ $150)
Uniforms: $150
Professional Cutlery: $260
Textbook Estimate: $1000

*In-state tuition only; out-of-state tuition will be higher.

Careers

Restaurant Cook, First Line Supervisor. Work in the hospitality industry in restaurants, hotels, country clubs, resorts, industrial kitchens. 

The following information is required by federal regulations to be provided to students for all vocational and certificate programs. Additional information on the career, job, or salary potential can be found at http://www.onetonline.org.

Program Length: The typical length of this program is three (3) semesters (36 weeks) for a full-time student. This is a new program and no information is currently available on graduation and placement rates.

For additional career information, please see: http://www.onetonline.org/link/summary/35-1011.00

For additional information on wages, trends and career videos: http://www.careerinfonet.org/occ_rep.asp?nodeid=2&optstatus=000110111&next=occ_rep&jobfam=35&soccode=351011&stfips=&level=&id=1&ES=Y&EST=Chefs

Note: Need help preparing for your job search? Login to Daytona State's Career Services Online (CSO) to create your personal career account, or email your Daytona State College Career Advisor.

Program Specific Courses

FOS1201Sanitation and Safety

3

FSS1063CBaking and Lab

3

FSS1202CFood Production I and Lab

3

FSS1222CFood Production II and Lab

3

FSS1270Introduction to Craft Beer and Wine

3

FSS2210CFood Production III and lab

3

FSS2284CCatering and Buffet Management and Lab

3

HFT1940CHospitality Practicum I (Basic) and Lab

3

HFT1941CHospitality Practicum II (Intermediate) and Lab

3

HFT2942CHospitality Practicum III (Advanced) and Lab

3

HUN1203Culinary Nutrition

3

LIS2004Introduction to Internet Research

1

OST1141Keyboarding

1

Sample Program of Study

1st Semester

FOS1201Sanitation and Safety

3

FSS1063CBaking and Lab

3

FSS1202CFood Production I and Lab

3

FSS1222CFood Production II and Lab

3

HUN1203Culinary Nutrition

3

2nd Semester

FSS1270Introduction to Craft Beer and Wine

3

FSS2210CFood Production III and lab

3

FSS2284CCatering and Buffet Management and Lab

3

HFT1940CHospitality Practicum I (Basic) and Lab

3

HFT1941CHospitality Practicum II (Intermediate) and Lab

3

Summer Semester

HFT2942CHospitality Practicum III (Advanced) and Lab

3

LIS2004Introduction to Internet Research

1

OST1141Keyboarding

1

Note: Sequence of courses may vary. Check catalog course descriptions for requisite requirements.

Total Credit Hours: 35