Associate in Science Degree in Culinary Management

Degree Requirements

General Education - English

ENC 1101

English Composition I

3 credits

General Education - Humanities/Fine Arts

See Associate in Science Associate in Applied Science Degree General Education Options          3 credits

PHI 1103	Critical and Creative Thinking	3 credits
	recommended

General Education - Natural Science/Mathematics

See Associate in Science Associate in Applied Science Degree General Education Options          3 credits

General Education - Social Behavioral Science

See Associate in Science Associate in Applied Science Degree General Education Options          3 credits

PSY 2012	Introduction to Psychology	3 credits
	recommended

General Education - Humanities/Fine Arts or Natural Science/Mathematics or Social/Behavioral Science

See Associate in Science Associate in Applied Science Degree General Education Options          3 credits

ECO 2013	Principles of Economics Macro	3 credits
	Or
ECO 2023	Principles of Economics Micro	3 credits
	recommended

Major Field Required Courses - 41 credits

HUN 1203	Culinary Nutrition	3 credits
FOS 2201	Food Service Sanitation Management	3 credits
FSS 1203C	Quantity Food Production I	3 credits
FSS 1240C	Classical Cuisine	3 credits
FSS 1246C	Baking and Pastries I	3 credits
FSS 2204C	Quantity Food Production II	4 credits
FSS 2206C	Quantity Food Production III	4 credits
FSS 2242C	International and Regional Foods	3 credits
FSS 2251	Food & Beverage Management	3 credits
FSS 2284C	Catering and Banquet Management	3 credits
FSS 2247C	Baking and Pastries II	3 credits
FSS 2248C	Pantry and Garde Manger	3 credits
FSS 2500	Food and Beverage Cost Control	3 credits

Core culinary courses FSS 1203C, FSS 1240C, FSS 1246C, FSS 2204C, FSS-2206C, FSS 2242C, and FSS 2247C require a grade of "C" or higher for successful program progression and completion. Students may enhance their career success by first attaining a series of college credit certificates by completing various courses found within the Major Field Required and Major Field Required Electives area of the A.S. in Culinary Management degree.

Major Field Required Electives - select 8 credits

APA 1111	Introduction to Accounting	3 credits
CGS 1100	Introduction to Computer Applications for Business	3 credits
FSS 1930	Creative Culinary Cooking	.5 - 3 credits
FSS 2063C	Quantity Baking	3 credits
FSS 2206C	Quantity Food Production III	4 credits
FSS 2221C	Food Preparation I	3 credits
FSS 2222C	Food Preparation II	3 credits
FSS 2263	Food Merchandising and Service	3 credits
FSS 2300	Food Service Supervision and Management	3 credits
FSS 2401	Use and Care of Kitchen Equipment	3 credits
FSS 2942	Internship in Culinary Management	1-3 credits
FSS 2950C	Culinary Competition	1-2 credit
GEB 1011	Introduction to Business	3 credits
HFT 2223	Human Relations and Supervisory Development	3 credits
MAN 2021	Principles of Management	3 credits
MAR 2011	Principles of Marketing	3 credits
MNA 2345	Supervision	3 credits
MKA 1303	Mid-Management Seminar I	4 credits

Up one level

• Culinary Management