Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Program Coordinator, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Overview
Mission:
The Culinary Management program provides a quality education that incorporates both theory and practice to prepare professionally responsible individuals who will demonstrate value to employers within the hospitality industry. The program also prepares industry leaders who contribute to their organizations and communities.
Description:
This program provides students with food service and culinary skills for entry-level positions such as restaurant cook, chef, baker, or food service manager. Instruction includes cooking fundamentals, sanitation and safety, nutrition, supervision, craft beer and wine pairing, purchasing, and cost control. Graduates develop the knowledge and skills necessary for employment in restaurants, hotels, clubs, resorts, and institutional food service operations.
Graduates are eligible to enroll in Daytona State College’s Bachelor of Applied Science in Supervision and Management.
Outcomes:
Graduates of the program will be able to:
- Define the organization and layout of a food service operation.
- Apply and supervise sanitation and safety principles.
- Use knife skills in preparation of meats and vegetables.
- Prepare foods utilizing a wide variety of cooking methods.
- Prepare dishes reflective of domestic and international cuisines.
- Demonstrate professional food preparation techniques.
- Identify and utilize food service equipment and tools.
- Prepare complex recipes and demonstrate contemporary plating techniques.
Completion Requirement:
- Earn a grade "C" or better in all program-specific and prerequisite courses.
Financial Aid
This program is eligible for federal financial aid and state Bright Futures Scholarship Program.
Financing Options: All students are encouraged to apply for federal and state student financial assistance by completing the FAFSA at
studentaid.gov/h/apply-for-aid/fafsa.
For more information on grants, loans, and work programs available please see the Office of Financial Aid webpage at
daytonastate.edu/financial-aid/.
Students are also encouraged to apply for one of the many Daytona State College Foundation scholarships offered each semester.
For more information see:
daytonastate.edu/scholarships/.
Career and Labor Market Information
The following information is required by federal regulations to be provided to students for all vocational and certificate programs. Additional information on any career, job, or salary potential can be found at http://www.onetonline.org.
| Related Career Opportunities |
Chef; Head Cook; Executive Chef; Sous Chef; Kitchen Manager
|
| Primary Occupation (SOC) |
35-1011 – Chefs and Head Cooks; 35-1012 First-Line Supervisors of Food Preparations and Serving Workers |
| Regional Demand |
660 annual openings • Approximately 3,720 regional jobs |
| Regional Wage |
Median: $43,370 annually
10th Percentile: $29,000 | 90th Percentile: $61,960 |
| Program Length |
The typical length of this program is 2 years for a full-time student. |
| Placement Rate |
The 2023–2024 FETPIP placement rate for program completers was 63%. |
| Career Resources |
O*NET Online |
Data Sources: CareerSource Brevard Flagler Volusia Regional Demand Occupations List; FloridaCommerce Employment Projections Region 27; BLS Occupational Employment and Wage Statistics (OEWS) Deltona–Daytona Beach–Ormond Beach MSA; SOC 35-1011 and 35-1012.
Note: It is never too early to prepare for your career. Log in to the Daytona State Career Services Student Job Board to create your account, submit your resume for review, search for employment opportunities, and practice your interviewing skills through Big Interview. For assistance, contact Career Services to connect with a Career Advisor.
15 Credits
Communication Core (3 credits)
Required General Education course:
| ENC1101 | Introduction to Composition | 3.00 |
Mathematics Core (3 credits)
Recommended Math Pathway:
Natural Sciences Core (3 credits)
Recommended courses. Choose one:
| BSC1005 | Survey of Biological Sciences (For Non-Science Majors) | 3.00 |
Humanities Core (3 credits)
Recommended courses. Choose one:
Social Sciences Core (3 credits)
Required courses. Choose one:
| AMH2010 | United States History to 1877 | 3.00 |
| AMH2020 | United States History 1865 to Present | 3.00 |
| POS2041 | American Federal Government | 3.00 |
Program Specific Courses
45 Credits
| FOS1201 | Sanitation and Safety | 3.00 |
| FSS1063C | Baking and Lab | 3.00 |
| FSS1202C | Food Production I and Lab | 3.00 |
| FSS1222C | Food Production II and Lab | 3.00 |
| FSS1240C | Contemporary American Cuisine and Lab | 3.00 |
| FSS1242C | International Cuisine and lab | 3.00 |
| FSS1270 | Introduction to Craft Beer and Wine | 3.00 |
| FSS2210C | Food Production III and lab | 3.00 |
| FSS2284C | Catering and Buffet Management and Lab | 3.00 |
| HFT1000 | Introduction to Hospitality Industry | 3.00 |
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3.00 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3.00 |
| HFT2282 | Hospitality Supervision | 3.00 |
| HFT2454 | Hospitality Purchasing and Controls | 3.00 |
| HFT2942C | Hospitality Practicum III (Advanced) and Lab | 3.00 |
Sample Program of Study
Year 1
1st Semester
| ENC1101 | Introduction to Composition | 3.00 |
| FOS1201 | Sanitation and Safety | 3.00 |
| FSS1202C | Food Production I and Lab | 3.00 |
| FSS1222C | Food Production II and Lab | 3.00 |
| HFT1000 | Introduction to Hospitality Industry | 3.00 |
2nd Semester
| BSC1005 | Survey of Biological Sciences (For Non-Science Majors) | 3.00 |
| MGF2130 | Mathematical Thinking | 3.00 |
| FSS1063C | Baking and Lab | 3.00 |
| FSS2284C | Catering and Buffet Management and Lab | 3.00 |
Summer Semester
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3.00 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3.00 |
Year 2
1st Semester
| Social Sciences Core - Civic Literacy course | 3.00 |
| FSS1240C | Contemporary American Cuisine and Lab | 3.00 |
| HFT2282 | Hospitality Supervision | 3.00 |
| HFT2454 | Hospitality Purchasing and Controls | 3.00 |
2nd Semester
| Humanities Core | 3.00 |
| FSS1270 | Introduction to Craft Beer and Wine | 3.00 |
| FSS2210C | Food Production III and lab | 3.00 |
| FSS1242C | International Cuisine and lab | 3.00 |
| HFT2942C | Hospitality Practicum III (Advanced) and Lab | 3.00 |
Total Credit Hours: 60