Culinary Management

Associate in Science Degree (CIP# 1612050400)

The hospitality industry is expanding and, with it, the need for skilled culinary managers. Whether you are interested in learning skills to become a culinary manager or upgrading your current culinary management talents, Valencia College has courses that may interest you.

Program expenses are given in the Financial section of this catalog.

Students are strongly encouraged to consult a Career Program Advisor in the department office for assistance in determining the best education plan for their career goals.

Although scheduling may not always provide for the following progression of courses, students should use the foundation, intermediate and advanced course sequence as a guide in program planning.

All degree-seeking students must satisfy entry testing requirements and satisfactorily complete all mandatory courses in reading, student success, mathematics, English, and English for Academic Purposes in which the student is placed.

Alternative Ways to Earn Credit

Graduates of specific programs at Orange County Technical Colleges and TECO may be eligible to receive college credit for specific courses in this program. You may also be eligible to receive credit toward this degree if you have earned an approved industry certification or Career Pathways credit.  For more information and requirements, go to valenciacollege.edu/asdegrees/transferagreements.cfm to view the award of credit options.  Eligible students should contact the related academic department and/or Career Program Advisor at Valencia for the award of credit.

Technical Certificates

The Culinary Management A.S. degree also offers the following college credit certificate programs.  These certificate programs can put you on the fast-track to reaching your career goals. They are designed to equip you with a specialized skill set for entry-level employment or to upgrade your skills for job advancement. Most can be completed in one year or less, and all of the courses in the certificate programs are embedded in the A.S. degree. Click on the Certificate tab at the top of the page for more information about the course requirements.

  • Chef’s Apprentice (12 credits) (CIP # 0612050302)
  • Culinary Arts Management Operations (18 credits) (CIP # 0612050301)
  • Culinary Arts (35 credits) (CIP # 0612050401)

Start Right

Degree-seeking students enrolling at Valencia for the first time will have a limited range of courses from which to choose for their first 18 college-level credits. Within the first 18 college credit hours, you will be required to take ENC1101 (3 credits), and if applicable, SLS 1122 (3 credits) and a mathematics course appropriate to your selected meta-major (3 credits).  The remaining courses will be chosen from the General Education Core Courses in humanities (3 credits), science (3 credits), or social science (3 credits), and/or the introductory courses within the A.S. degree programs. For specific courses see the Foundation Courses on the “Program Requirements” tab. For course sequencing recommendations, see your Career Program Advisor or create an education plan by logging into Atlas, clicking on the LifeMap tab and clicking My Education Plan.

Potential Careers

  • Culinary Manager
  • Food & Beverage Manager
  • Kitchen Supervisor /Manager
  • Sous Chef
  • Executive Chef
  • Lead Cook
  • Prep Cook
  • Steward

Salary & Earnings Information

For salary and wage information, visit:  www.floridawages.com.

Contacts

Future Students

Contact Enrollment Services at enrollment@valenciacollege.edu or call 407-582-1507.

Current Students

Kenneth Bourgoin, Program Chair, West Campus: 407-582-1915
kbourgoin@valenciacollege.edu

D'Mya Clay, Career Program Advisor, West Campus: 407-582-1972
dclay5@valenciacollege.edu

Internship and Workforce Services

If you need assistance with job resources or in locating an internship, please visit: valenciacollege.edu/internship.

Program Outcomes

  • Discuss the various organizations of the hospitality industry.
  • Experience different cooking procedures.
  • Integrate human management skills into the classes.
  • Compare various employability skills.
  • Apply sanitation procedures in food service operations.
  • Identify procedures relating to cost controls.
  • Differentiate various food service operations.
Foundation Courses
ENC 1101FRESHMAN COMPOSITION I +*~3
FOS 2201Food Service Sanitation Mgmt3
FSS 2251Food and Bev Managmt3
FSS 1203CQUANTITY FOOD PRODUCTION *3
FSS 1246CBAKING AND PASTRY I *3
HUN 1004Healthy Cuisine/Nutrition3
SLS 1122New Student Experience3
HumanitiesSee Gen. Ed. Core Requirement ~3
Intermediate Courses
FSS 1240CCLASSICAL CUISINE *3
FSS 2204CQUANTITY FOOD PRODUCTION II *3
PSY 2012General Psychology ~3
HFT 2223HOSPITALITY HUMAN RESOURCE MANAGEMENT 3
FSS 2284Catering and Banquet Mgmt3
FSS 2242CINTL AND REGIONAL FOODS *3
Science or MathematicsSee Gen. Ed. Core Requirement +*~3
Advanced Courses
FSS 2500Food Beverage Cost Control3
FSS 2205CQUANTITY FOOD PRODUCTION III *3
FSS 2248CGARDE-MANGER *3
FSS 2247CBAKING AND PASTRIES II *3
FSS 2942INTERNSHIP IN CULINARY MANAGEMENT *13
Total Credit Hours60
+

This course must be completed with a grade of C or better.

*

This course has a prerequisite; check description in Valencia catalog.

~

This is a general education course.

(GR)

Denotes a Gordon Rule course.

Notes:

All specialized program courses are offered on the West Campus; some specialized courses are offered at other locations.

Associate in Science (A.S.) Degree students who wish to pursue a Bachelor’s Degree have the opportunity to transfer into a related bachelor’s degree (2 +2) that is offered at any state college in Florida. Students who want to continue their education should discuss the career path with their Career Program Advisor, as well as contact their State College of choice for acceptance of this degree.

Specialized courses may not be offered every session or on every campus.

Chef's Apprentice (Hospitality and Tourism Institute)

Technical Certificate

This program is designed for students interested in the culinary industry, focusing on the fundamental knowledge and skills one needs to work safely and efficiently in a culinary setting. Learners develop skills in sanitation and safety, recognition and identification of foods, proper storage of foods, methods of preparation, and food and beverage purchasing.

Program expenses are given in the Financial section of this catalog.

Program Outcomes

  • Identify organization and functions of the culinary industry.
  • Demonstrate equipment operation and maintenance skills.
  • Demonstrate skills in food service and beverage sanitation and safety.
  • Demonstrate skill in preparing food for cooking.
  • Demonstrate methods of cooking.
FOS 2201Food Service Sanitation Mgmt3
FSS 2251Food and Bev Managmt3
FSS 1203CQUANTITY FOOD PRODUCTION *3
FSS 1240CCLASSICAL CUISINE *3
Total Credit Hours12
*

This course has a prerequisite; check description in Valencia catalog.

Notes:

Specialized courses may not be offered every session or on every campus.

Culinary Arts (Hospitality and Tourism Institute)

Technical Certificate

This program is designed for students interested in the culinary industry and for culinary managers desiring to enhance their skills. Learners develop skills that culinary professionals typically should have, such as strategies for preparing healthy and nutritional dishes. This certificate program allows the learner to integrate baking and pastry skills with traditional culinary skills. Students also learn knife skills, kitchen procedures, and sanitation/safety procedures.

Program expenses are given in the Financial section of this catalog.

Program Outcomes

  • Discuss the various organizations of the hospitality industry.
  • Experience different cooking procedures.
  • Integrate human management skills into the classes.
  • Compare various employability skills.
  • Apply sanitation procedures in food service operations.
  • Identify procedures relating to cost controls.
  • Differentiate various food service operations.
FOS 2201Food Service Sanitation Mgmt3
FSS 2251Food and Bev Managmt3
FSS 1203CQUANTITY FOOD PRODUCTION *3
FSS 1240CCLASSICAL CUISINE *3
FSS 1246CBAKING AND PASTRY I *3
FSS 2204CQUANTITY FOOD PRODUCTION II *3
FSS 2242CINTL AND REGIONAL FOODS *3
FSS 2205CQUANTITY FOOD PRODUCTION III *3
FSS 2248CGARDE-MANGER *3
FSS 2247CBAKING AND PASTRIES II *3
FSS 2942INTERNSHIP IN CULINARY MANAGEMENT *3
Electives: Students may choose OST 1746 or any course with subject prefix FSS not already used to satisfy Certificate requirements.2
Total Credit Hours35
*

This course has a prerequisite; check description in Valencia catalog.

Notes:

Specialized courses may not be offered every session or on every campus.

This certificate program is eligible for Financial Aid.

Culinary Arts Management (Hospitality and Tourism Institute)

Technical Certificate

This program is designed for students interested in the culinary industry, focusing on the fundamental knowledge and skills one needs to work safely and efficiently in a culinary setting. Learners develop skills in sanitation and safety, recognition and identification of foods, proper storage of foods, methods of preparation, and food and beverage purchasing. They also examine the broad perspective of the culinary arts within the Hospitality field.

Program expenses are given in the Financial section of this catalog.

Program Outcomes

  • Identify organization and functions of the culinary industry.
  • Demonstrate equipment operation and maintenance skills.
  • Demonstrate skills in food service and beverage sanitation and safety.
  • Demonstrate skill in preparing food for cooking.
  • Demonstrate methods of cooking.
FOS 2201Food Service Sanitation Mgmt3
FSS 2251Food and Bev Managmt3
FSS 1203CQUANTITY FOOD PRODUCTION *3
FSS 1240CCLASSICAL CUISINE *3
FSS 1246CBAKING AND PASTRY I *3
FSS 2242CINTL AND REGIONAL FOODS *3
Total Credit Hours18
*

This course has a prerequisite; check description in Valencia catalog.

Notes:

All certificate courses are offered on the West Campus; some courses are offered at other locations.

Specialized courses may not be offered every session or on every campus