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Culinary Management


Culinary Management
Program Information
A.S. Degree - Code 2226 - Catalog 2013/2014
Costa Magoulas, Dean, 386-506-3578
Lisa Allen, Program Advisor, 386-506-3946
05/03/2013 M - 1474

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 also are taught sanitation and safety, basic nutrition, supervision of personnel, purchasing, food and beverage service and cost control. With this base, graduates should be successful in any environment that requires basic or advanced knowledge of food preparation and handling.

Graduates of this program are eligible to enroll in Daytona State's Bachelor of Applied Science in Supervision and Management Program. Call (386) 506-4BAS or e-mail BASinfo@DaytonaState.edu for details.

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: $260

Additional Admission Requirements - It may be necessary for the student to enroll in a college preparatory English, Math, or Reading course depending upon college placement test scores.

- All Program Specific Courses require a grade of "C" or better.

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
Course Title    
   
... ... General Education Core - 15 Credits  
... ... Communications Core (6 credits)  
  SEM HRS  
ENC1101 College Composition   3.00 Pre-Reqs: ENC0025 AND REA0017
SPC2608 Oral Communications/Research/Presentation Skills   3.00 Pre-Reqs: ENC1101
   
... ... Mathematics Core (3 credits)  
... ... Choose One Course  
  SEM HRS  
MAC1105 College Algebra   3.00 Pre-Reqs: MAT1033
MGF2106 College Mathematics   3.00 Pre-Reqs: STA2023 OR MAC2233 OR MAC2313 OR MAC2312 OR MAC2311 OR MAC1114 OR MAC1140 OR MAC1105 OR MAT1033
MGF2107 Mathematics for Liberal Arts   3.00 Pre-Reqs: STA2023 OR MAC2233 OR MAC2313 OR MAC2312 OR MAC2311 OR MAC1114 OR MAC1140 OR MAC1105 OR MAT1033
   
... ... Behavioral & Social Sciences Core (3 credits)  
... ... Choose One Course  
  SEM HRS  
DEP2004 Developmental Psychology   3.00 Co-Reqs: ENC1101
PSY1012 General Psychology   3.00 Co-Reqs: ENC1101
SYG2000 Introduction to Sociology   3.00 Pre-Reqs: ENC1101
   
... ... Humanities, Cultural & Aesthetic Core (3 credits)  
... ... Choose One Course  
  SEM HRS  
AML2050 Modern American Literature   3.00 Pre-Reqs: ENC1101
ARH1000 Art Appreciation   3.00 Co-Reqs: ENC1101
HUM2210 Prehistory to Medieval Humanities   3.00 Co-Reqs: ENC1101
LIT2110 Masterpieces of World Literature I   3.00 Pre-Reqs: ENC1101
LIT2602 Maritime Literature   3.00 Pre-Reqs: ENC1101
MUL1010 Music Appreciation   3.00 Co-Reqs: ENC1101
THE1000 Dramatic Appreciation   3.00 Co-Reqs: ENC1101

Note: It may be necessary for the student to enroll in a developmental English, Math, or Reading course based upon college placement test scores. See an Academic Advisor to determine developmental course requirements.

Program Specific Courses
Course Title    
   
... ... Program Specific Courses  
  SEM HRS  
FOS1201 Sanitation and Safety   3.00
FSS1063 Baking   2.00 Pre-Reqs: FOS1201 Conc-Reqs: FSS1063L
FSS1063L Baking Lab   1.00 Conc-Reqs: FSS1063
FSS12021 Food Production I   2.00 Co-Reqs: FOS1201 Conc-Reqs: FSS1202L
FSS1202L Food Production I Lab   1.00 Conc-Reqs: FSS1202
FSS12222 Food Production II   2.00 Pre-Reqs: FSS1202 Conc-Reqs: FSS1222L
FSS1222L Food Production II Lab   1.00 Conc-Reqs: FSS1222
FSS12403 Contemporary American Cuisine   2.00 Pre-Reqs: FSS1222 Conc-Reqs: FSS1240L
FSS1240L Contemporary American Cuisine Lab   1.00 Conc-Reqs: FSS1240
FSS12423 International Cuisine   2.00 Pre-Reqs: FSS1222 Conc-Reqs: FSS1242L
FSS1242L International Cuisine Lab   1.00 Conc-Reqs: FSS1242
FSS1270 Introduction to Craft Beer and Wine   3.00
FSS22103 Food Production III   2.00 Pre-Reqs: FSS1222 Conc-Reqs: FSS2210L
FSS2210L Food Production III Lab   1.00 Conc-Reqs: FSS2210
FSS22843 Catering and Buffet Management   2.00 Pre-Reqs: FSS1222 Conc-Reqs: FSS2284L
FSS2284L Catering and Buffet Management Lab   1.00 Conc-Reqs: FSS2284
HFT1000 Introduction to Hospitality Industry   3.00
HFT19403 Hospitality Practicum I (Basic)   2.00 Pre-Reqs: FSS1222 Conc-Reqs: HFT1940L
HFT1940L Hospitality Practicum I Lab (Basic)   1.00 Conc-Reqs: HFT1940
HFT19413 Hospitality Practicum II (Intermediate)   2.00 Pre-Reqs: FSS1222 Conc-Reqs: HFT1941L
HFT1941L Hospitality Practicum II Lab (Intermediate)   1.00 Conc-Reqs: HFT1941
HFT2282 Hospitality Supervision   3.00
HFT2454 Hospitality Purchasing and Controls   3.00 Pre-Reqs: MAT1033
HFT29423 Hospitality Practicum III (Advanced)   2.00 Pre-Reqs: FSS1222 Conc-Reqs: HFT2942L
HFT2942L Hospitality Practicum III Lab (Advanced)   1.00 Conc-Reqs: HFT2942
HUN1203 Culinary Nutrition   3.00
   
... ... Additional Required Courses (1 credit)  
  SEM HRS  
LIS2004 Introduction to Internet Research  OR
OST1141 Keyboarding   1.00

Sample Program of Study
Course Title    
   
... ... FIRST YEAR  
... ... 1st Semester  
  SEM HRS  
ENC1101 College Composition   3.00 Pre-Reqs: ENC0025 AND REA0017
FOS1201 Sanitation and Safety   3.00
HFT1000 Introduction to Hospitality Industry   3.00
FSS12021 Food Production I   2.00 Co-Reqs: FOS1201 Conc-Reqs: FSS1202L
FSS1202L Food Production I Lab   1.00 Conc-Reqs: FSS1202
FSS12222 Food Production II   2.00 Pre-Reqs: FSS1202 Conc-Reqs: FSS1222L
FSS1222L Food Production II Lab   1.00 Conc-Reqs: FSS1222
   
... ... 2nd Semester  
  SEM HRS  
SPC2608 Oral Communications/Research/Presentation Skills   3.00 Pre-Reqs: ENC1101
... ... Mathematics Core   3.00
FSS1063 Baking   2.00 Pre-Reqs: FOS1201 Conc-Reqs: FSS1063L
FSS1063L Baking Lab   1.00 Conc-Reqs: FSS1063
HFT19403 Hospitality Practicum I (Basic)   2.00 Pre-Reqs: FSS1222 Conc-Reqs: HFT1940L
HFT1940L Hospitality Practicum I Lab (Basic)   1.00 Conc-Reqs: HFT1940
   
... ... Summer Semester  
  SEM HRS  
HUN1203 Culinary Nutrition   3.00
FSS22843 Catering and Buffet Management   2.00 Pre-Reqs: FSS1222 Conc-Reqs: FSS2284L
FSS2284L Catering and Buffet Management Lab   1.00 Conc-Reqs: FSS2284
   
... ... SECOND YEAR  
... ... 1st Semester  
  SEM HRS  
... ... Behavioral & Social Sciences Core   3.00
FSS12403 Contemporary American Cuisine   2.00 Pre-Reqs: FSS1222 Conc-Reqs: FSS1240L
FSS1240L Contemporary American Cuisine Lab   1.00 Conc-Reqs: FSS1240
FSS12423 International Cuisine   2.00 Pre-Reqs: FSS1222 Conc-Reqs: FSS1242L
FSS1242L International Cuisine Lab   1.00 Conc-Reqs: FSS1242
HFT2282 Hospitality Supervision   3.00
HFT2454 Hospitality Purchasing and Controls   3.00 Pre-Reqs: MAT1033
LIS2004 Introduction to Internet Research  OR
OST1141 Keyboarding   1.00
   
... ... 2nd Semester  
  SEM HRS  
... ... Humanities, Cultural & Aesthetic Core   3.00
FSS22103 Food Production III   2.00 Pre-Reqs: FSS1222 Conc-Reqs: FSS2210L
FSS2210L Food Production III Lab   1.00 Conc-Reqs: FSS2210
FSS1270 Introduction to Craft Beer and Wine   3.00
HFT1941 Hospitality Practicum II (Intermediate)   2.00 Pre-Reqs: FSS1222 Conc-Reqs: HFT1941L
HFT1941L Hospitality Practicum II Lab (Intermediate)   1.00 Conc-Reqs: HFT1941
HFT29423 Hospitality Practicum III (Advanced)   2.00 Pre-Reqs: FSS1222 Conc-Reqs: HFT2942L
HFT2942L Hospitality Practicum III Lab (Advanced)   1.00 Conc-Reqs: HFT2942
   
TOTAL  ...   64.00

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


Notes 1. Co-Req Course FOS1201
2. Pre-Res Course FSS1202
3. Advanced Class must have completed FSS1222 prior to registering for this course

2013-2014 College Catalog. To view previous catalogs, please click here.