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Culinary Management, A.S. Degree

Program Information

A.S. Degree - Code 2226 - Catalog 2017/2018

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

Lisa Allen, Program Advisor, 386-506-3946, Lisa.Allen@daytonastate.edu

Program Mission, Description, and Outcomes

Mission:

The Culinary Management 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, chef (restaurants, hotels, clubs, large industrial kitchens) or a food service manager. The curriculum is designed to give the student a solid foundation of cooking skills. Students are also taught sanitation and safety, basic nutrition, supervision of personnel, craft beer and wine pairing, and purchasing and cost controls. With this base, graduates will be successful in any environment that requires basic or advanced knowledge of food preparation and handling.

AS Certificate That Leads To This Degree:

The following AS Certificate is embedded within this degree: Culinary Arts - 081900. You may pursue the AS degree in Culinary Management and also earn the Culinary Arts certificate while completing the requirements for the degree along with completing 2 additional courses: LIS2004 and OST1141 or pursue the Culinary Arts certificate to develop or upgrade your skills. Contact your faculty or academic advisor for details and course options.

Graduates of this program are eligible to enroll in Daytona State's Bachelor of Applied Science in Supervision and Management Program. Call our admissions office, (386) 506-3059, or visit DaytonaState.edu/admissions.html for additional information.

Outcomes:

Graduates of the program will be able to:

  1. Define the organization and layout of a foodservice operation.
  2. Apply and supervise others on the principles of sanitation and safety. 
  3. Use learned knife skills in the preparation of meats and vegetables.
  4. Prepare meats, fish, poultry, vegetables and fruits utilizing a wide variety of cooking methods.
  5. Demonstrate professionalism that is appropriate to the industry.
  6. Apply basic management principles demanded within the industry.
  7. Discuss and identify indigenous ingredients common to various international cuisines.
  8. Prepare and discuss dishes reflective of a variety of cuisines, both international and domestic.
  9. Demonstrate basic professional food preparation in organized manner.
  10. Identify and utilize food service equipment and tools.
  11. Prepare complex contemporary recipes for table and banquet service.
  12. Demonstrate contemporary plating techniques.
  13. Analyze food dishes for nutritional content.
  14. Prepare baked items including, but not limited to, quick breads, yeasted breads, pies, tarts, cookies, laminated doughs, choux pastry, creams, custards, dessert sauces and frozen desserts

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

Approximate Additional Costs

Lab Fees charged for each Food Production Course for food costs: $150

Uniforms: $150

Professional Cutlery: $270

Careers

Restaurant Cook, Chef, Food Service Manager, Baker. Work in the industry in restaurants, hotels, country clubs, resorts, industrial kitchens.

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.

General Education Courses

General Education Core - 15 Credits

Communication Core (6 credits)

ENC1101Introduction to Composition

3

SPC2608Oral Communications/Research/Presentation Skills

3

Mathematics or Natural Sciences Core (3 credits)

Choose One Course

BSC1005Survey of Biological Sciences (For Non-Science Majors)

3

MGF2106Survey in Mathematics

3

MGF2107Mathematics for Liberal Arts

3

MAC1105College Algebra

3

Social Sciences Core (3 credits)

Choose One Course

DEP2004Developmental Psychology

3

PSY1012General Psychology

3

SYG2000Introduction to Sociology

3

Humanities Core (3 credits)

Choose One Course

AML2050Modern American Literature

3

ARH1000Art Appreciation

3

HUM2210Prehistory to Medieval Humanities

3

LIT2110Masterpieces of World Literature I

3

MUL1010Music Appreciation

3

THE1000Theatre Appreciation

3

Note: Prior to enrollment in college-level English or math courses, some students may be advised to complete college preparatory/developmental course work. See an Academic Advisor to determine developmental course requirements.

Program Specific Courses

FOS1201Sanitation and Safety

3

FSS1063CBaking and Lab

3

FSS1202CFood Production I and Lab

3

FSS1222CFood Production II and Lab

3

FSS1240CContemporary American Cuisine and Lab

3

FSS1242CInternational Cuisine and lab

3

FSS1270Introduction to Craft Beer and Wine

3

FSS2210CFood Production III and lab

3

FSS2284CCatering and Buffet Management and Lab

3

HFT1000Introduction to Hospitality Industry

3

HFT1940CHospitality Practicum I (Basic) and Lab

3

HFT1941CHospitality Practicum II (Intermediate) and Lab

3

HFT2282Hospitality Supervision

3

HFT2454Hospitality Purchasing and Controls

3

HFT2942CHospitality Practicum III (Advanced) and Lab

3

HUN1203Culinary Nutrition

3

Sample Program of Study

Year 1

1st Semester

ENC1101Introduction to Composition

3

FOS1201Sanitation and Safety

3

FSS1202CFood Production I and Lab

3

FSS1222CFood Production II and Lab

3

HFT1000Introduction to Hospitality Industry

3

2nd Semester

SPC2608Oral Communications/Research/Presentation Skills

3

Natural Sciences or Mathematics Core

3

FSS1063CBaking and Lab

3

HFT1940CHospitality Practicum I (Basic) and Lab

3

Summer Semester

FSS2284CCatering and Buffet Management and Lab

3

HUN1203Culinary Nutrition

3

Year 2

1st Semester

Social Sciences Core

3

FSS1240CContemporary American Cuisine and Lab

3

FSS1242CInternational Cuisine and lab

3

HFT2282Hospitality Supervision

3

HFT2454Hospitality Purchasing and Controls

3

 

LIS2004Introduction to Internet Research

1

OR

OST1141Keyboarding

1

2nd Semester

Humanities Core

3

FSS1270Introduction to Craft Beer and Wine

3

FSS2210CFood Production III and lab

3

HFT1941CHospitality Practicum II (Intermediate) and Lab

3

HFT2942CHospitality Practicum III (Advanced) and Lab

3

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

Total Credit Hours: 60

Notes

  1. All Program Specific Courses require students to obtain a grade of "C" or better to meet graduation requirements.