Mori Hosseini College of Hospitality & Culinary Management
Daytona State College Hospitality and Culinary Management programs offer multi-level, multidisciplinary fields of study that build upon one another and combine theoretical concepts with hands-on, applied training. Our mission is to produce skilled graduates who can secure careers in the fast-paced, competitive business environment of the hospitality and culinary industries.
The College of Hospitality and Culinary Management offers an ultra-modern learning environment for our students, complete with state-of-the-art kitchens and high-tech classrooms. The facility provides our students with a realworld setting to practice their crafts and hone their skills so they will be prepared for immediate entry into careers upon graduation - careers built on competencies that will bring quality and excellence to an increasingly competitive hospitality and tourism market.
- Hospitality is the number one industry in our region, pumping $3.6 billion annually into our local economy, according to the Volusia County Hotel /Motel Association.
- Hospitality and tourism is forecasted to grow 36 percent in the next decade.
- Wages of chefs, cooks, and food preparation workers vary greatly depending on the region of the country and the type of food service establishment in which they work. Wages usually are highest in elegant restaurants in major metropolitan areas.
With a Hospitality & Culinary Degree, you can make a difference.
Jobs in the hospitality and culinary industry offer a diverse array of career tracks that can be rewarding both financially and personally. Your interests, skills, and personality traits can help you choose from a variety of specialties such as:
- Food and beverage
- Marketing and sales
- Human resources
- Environmental services
- Front office
- Accounting and financial management
- Property management
- Facility management
Customers have a choice of where to spend their money, so the service they receive from front-line workers and the quality experience provided by the organization overall are critical.
Costa Magoulas, Dean, College of Hospitality/Culinary Management
Programs of Study