Culinary Management

Associate of Applied Science Degree - Code 3504

 

Jeff Conklin, Assistant Chair

(386) 506-3735 • conklij@daytonastate.edu

David Weir, Interim Chair

 (386) 506-3971  • weird@daytonastate.edu

 

Program Description

 

The 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, and 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.

 

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

 

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.

 

Approximate Additional Costs

 

•Lab fees per course involving  food production – approx. $150

•Uniforms for complete  program – $200

•Professional cutlery for complete program - $185

 

Additional Admission Requirements

 

•Students must see the assistant chair before registration.

 

General Education Courses

Sem. Hrs.

Sample Program of Study

ENC 1101

College Composition

3

First Year

 

SPC 2600 ≠  

Oral Communication/Research/
Presentation Skills

3

1st  Semester 

Sem. Hrs.

MAT 1033*

Intermediate Algebra

4

ENC 1101

College Composition

3

PSY 1012 ≠  

General Psychology

3

FOS 1201

Sanitation and Safety

3

HUM 2210 ≠  

Humanities I

3

FSS 1202/

1202L

Food Production I and Lab

3

*MAT 1033 fulfills general education requirements for AAS degree programs only.

 

FSS 1222/

1222L

Food Production II and Lab

3

≠ Course requires a pre or corequisite.  See course description in the current college catalog.

 

HFT 1000

Introduction to the Hospitality Industry

3

Note: It may be necessary for the student to enroll in a college preparatory English, math, or reading course depending upon College Placement Test scores.

 

2nd Semester

Sem. Hrs.

SPC 2600   

Oral Communication/Research/
Presentation Skills

3

Program Specific Courses 

Sem. Hrs.

FSS 1063/

1063L

Baking and Lab

3

FSS 1063/

1063L

Baking and Lab

3

FSS 1240/

1240L

Contemporary American Cuisine and Lab

3

FOS 1201

Sanitation and Safety

3

FSS 1242/

1242L

International Cuisine and Lab

3

FSS 1202/

1202L

Food Production I and Lab

3

HUN 1203

Hospitality Nutrition

3

FSS 1222/

1222L

Food Production II and Lab

3

Second Year

 

FSS 1240/

1240L

Contemporary American Cuisine and Lab

3

1st Semester  

Sem. Hrs.

FSS 1242/

1242L

International Cuisine and Lab

3

HUM 2210

Humanities I

3

FSS 2210/

2210L

Advanced Cuisine and Lab

3

MAT 1033

Intermediate Algebra

4

FSS 2284/

2284L

Catering and Buffet Management and Lab

3

FSS 2210/

2210L

Advanced Cuisine and Lab

3

HFT 2942/

2942L

Hospitality Practicum III and Lab

3

HFT 1820

Purchasing for Hospitality

3

HFT 1000

Introduction to Hospitality Industry

3

HFT 1940/

1940L

Hospitality Practicum I and Lab

3

HFT 1820

Purchasing For Hospitality

3

2nd Semester  

Sem. Hrs.

HFT 2282

Hospitality Supervision

3

PSY 1012

General Psychology

3

HFT 2454 **

Food & Beverage Cost Control

3

HFT 2282

Hospitality Supervision

3

HFT 1940/

1940L

Hospitality Practicum I and Lab

3

HFT 2454

Food and Beverage Cost Control

3

HUN 1203 

Hospitality  Nutrition

3

FSS 2284/

2284L

Catering and Buffet Management and Lab

3

HFT 1941/

1941L

Hospitality Practicum II and Lab

3

HFT 1941/

1941L

Hospitality Practicum II and Lab

3

**HFT 2454 meets the graduation requirement for the basic use of computers for this program.

 

Summer Semester  

Sem. Hrs.

 

 

HFT 2942/

2942L

Hospitality Practicum III and Lab

3

 

 

 

TOTAL 

 

64

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

Need help preparing for your job search? Login to Daytona State’s Career Services Online (CSO) at www.myinterfase.com/DaytonaState/student to create your personal career account. Or contact your Daytona State College Career Advisor through CareerServices@DaytonaState.edu. 

 

 

 

CC2008-09 – Rev. 5/08