Program Information
A.S. Degree - Code 2226 - Catalog 2017/2018
Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Program Advisor, 386-506-3946, Lisa.Allen@daytonastate.edu
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 are also taught sanitation and safety, basic nutrition, supervision of personnel, craft beer and wine pairing, and purchasing and cost controls. With this base, graduates will be successful in any environment that requires basic or advanced knowledge of food preparation and handling.
AS Certificate That Leads To This Degree:
The following AS Certificate is embedded within this degree: Culinary Arts - 081900. You may pursue the AS degree in Culinary Management and also earn the Culinary Arts certificate while completing the requirements for the degree along with completing 2 additional courses: LIS2004 and OST1141 or pursue the Culinary Arts certificate to develop or upgrade your skills. Contact your faculty or academic advisor for details and course options.
Graduates of this program are eligible to enroll in Daytona State's Bachelor of Applied Science in Supervision and Management Program. Call our admissions office, (386) 506-3059, or visit DaytonaState.edu/admissions.html for additional information.
Outcomes:
Graduates of the program will be able to:
- Define the organization and layout of a foodservice operation.
- Apply and supervise others on the principles of sanitation and safety.
- Use learned knife skills in the preparation of meats and vegetables.
- Prepare meats, fish, poultry, vegetables and fruits utilizing a wide variety of cooking methods.
- Demonstrate professionalism that is appropriate to the industry.
- Apply basic management principles demanded within the industry.
- Discuss and identify indigenous ingredients common to various international cuisines.
- Prepare and discuss dishes reflective of a variety of cuisines, both international and domestic.
- Demonstrate basic professional food preparation in organized manner.
- Identify and utilize food service equipment and tools.
- Prepare complex contemporary recipes for table and banquet service.
- Demonstrate contemporary plating techniques.
- Analyze food dishes for nutritional content.
- 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: $270
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
General Education Core - 15 Credits
Communication Core (6 credits)
| ENC1101 | Introduction to Composition | 3 |
| SPC2608 | Oral Communications/Research/Presentation Skills | 3 |
Mathematics or Natural Sciences Core (3 credits)
Choose One Course
| BSC1005 | Survey of Biological Sciences (For Non-Science Majors) | 3 |
| MGF2106 | Survey in Mathematics | 3 |
| MGF2107 | Mathematics for Liberal Arts | 3 |
| MAC1105 | College Algebra | 3 |
Social Sciences Core (3 credits)
Choose One Course
Humanities Core (3 credits)
Choose One Course
Note: Prior to enrollment in college-level English or math courses, some students may be advised to complete college preparatory/developmental course work. See an Academic Advisor to determine developmental course requirements.
Program Specific Courses
| FOS1201 | Sanitation and Safety | 3 |
| FSS1063C | Baking and Lab | 3 |
| FSS1202C | Food Production I and Lab | 3 |
| FSS1222C | Food Production II and Lab | 3 |
| FSS1240C | Contemporary American Cuisine and Lab | 3 |
| FSS1242C | International Cuisine and lab | 3 |
| FSS1270 | Introduction to Craft Beer and Wine | 3 |
| FSS2210C | Food Production III and lab | 3 |
| FSS2284C | Catering and Buffet Management and Lab | 3 |
| HFT1000 | Introduction to Hospitality Industry | 3 |
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3 |
| HFT2282 | Hospitality Supervision | 3 |
| HFT2454 | Hospitality Purchasing and Controls | 3 |
| HFT2942C | Hospitality Practicum III (Advanced) and Lab | 3 |
Sample Program of Study
Year 1
1st Semester
2nd Semester
| SPC2608 | Oral Communications/Research/Presentation Skills | 3 |
| Natural Sciences or Mathematics Core | 3 |
| FSS1063C | Baking and Lab | 3 |
| FSS2284C | Catering and Buffet Management and Lab | 3 |
Summer Semester
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3 |
| FSS1242C | International Cuisine and lab | 3 |
Year 2
1st Semester
| Social Sciences Core | 3 |
| FSS1240C | Contemporary American Cuisine and Lab | 3 |
| HFT2282 | Hospitality Supervision | 3 |
| HFT2454 | Hospitality Purchasing and Controls | 3 |
2nd Semester
| Humanities Core | 3 |
| FSS1270 | Introduction to Craft Beer and Wine | 3 |
| FSS2210C | Food Production III and lab | 3 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3 |
| HFT2942C | Hospitality Practicum III (Advanced) and Lab | 3 |
Total Credit Hours: 60