Hospitality Management (AS), Culinary Arts Management (AS), Hospitality (AS), Event Management (CCC), Chef Apprentice (CCC)
Instructional Credentialing Criteria
Academic and Professional Preparation
All degrees and coursework must be obtained from accredited colleges or universities.
Palm Beach State
Course Prefix |
CTC Status (Designed for Transfer) |
CNC Status (Not Designed for Transfer) |
Requirements |
| HFT |
|
✓
|
Master’s degree in hospitality management or culinary arts
OR
Master’s degree and 18 graduate semester hours in Hospitality Management or Culinary Arts
OR
Associate degree in Hospitality Management or Culinary Arts, and a bachelor’s degree in education or business management, and demonstrated work experience and competencies in the teaching discipline
AND
Work experience in the food service industry
|
FOS,
FSS |
|
|
Master’s degree in hospitality Management or Culinary Arts
OR
Associate’s degree in hospitality or culinary arts, and a bachelor’s degree in education or a related area.
AND
Demonstrated Culinary Experience in a kitchen or lab setting.
OR
Master’s degree and 18 graduate semester hours in Hospitality Management or Culinary Arts.
AND
Demonstrated Culinary Experience in a kitchen or lab setting.
OR
Associate degree in Hospitality Management or Culinary Arts, and a bachelor’s degree in education or business management, and demonstrated work experience and competencies in the teaching discipline
AND
Demonstrated Culinary Experience in a kitchen or lab setting.
|
For all Faculty: Ability to demonstrate the use of technology in the classroom; must be able to use the technology required for the assigned course.
Coursework within the degree must reflect competencies in the courses to be taught.
Reviewed/Revised
| April 2025 |
Eligio Marquez-Veray |