Culinary Arts Management Overview (AS 2715)
Type of Award
AS - Associate in Science (CIP 1612050401)
Program Website
www.pbsc.edu/CareerPathways/Industry
Program Description
This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster.
The program provides technical skill proficiency, and includes competency-based applied learning that contributes to academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster: nutrition; baking; communication skills; math skills; computer applications; supervision management; professionalism; culinary organization; food and beverage purchasing; foodservice operations management and beverage management.
The content includes but is not limited to sanitation and safety, maintenance and operation of equipment, recognition and identification of foods, proper storage of foods, methods of preparation, usage of foods, methods of cooking, garde manager and performing different types of food services.
Laboratory investigations which include scientific inquiry, research, measurement, problem-solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course.
Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations.
Program Learning Outcomes
For detailed information, visit pbsc.edu/ProgramLearningOutcomes.
Admission Requirements
- Have a standard high school diploma or GED; and
- Complete an Application for Admission, located at www.pbsc.edu/Admissions.
- For additional information regarding admission requirements refer to the Admissions section of this catalog.
Completion Requirements
Students must successfully complete all courses listed in the catalog for this program.
For more details about graduation requirements please refer to the Graduation section of this catalog.
Program Length
The program can be finished in two years.
Location
The program is offered at the Lake Worth and Belle Glade campus.
For More Information
Professor Laird Livingston, Program Chair, livingsl@palmbeachstate.edu, (561) 868-3353
Employment Opportunities
Employment opportunities are very broad in scope. For more information, visit the Career Center.
Career Path Notes
Courses from this program may transfer into Palm Beach State's Bachelor of Applied Science program in Supervision and Management. Visit www.pbsc.edu/Bachelors for more information.
In addition, courses from this program may transfer to other colleges and universities that allow students to transfer into a four-year program. For more information, contact the college or university to which you wish to transfer.
Career Center
www.pbsc.edu/CareerCenter
For more information about employment opportunities, including job outlook and salary information, visit: Occupational Outlook Handbook: www.bls.gov/ooh
O-Net Online: www.onetonline.org
Required courses:
General Education (Credits: 15)
ENC1101 | English Composition 1 (AA) | 3 Credits |
MGF1130 | Mathematical Reasoning in Context 1 (AA) | 3 Credits |
ARH1000 | Art Appreciation (AA) | 3 Credits |
EVR1001 | Introduction to Environmental Science (AA) | 3 Credits |
AMH2020 | United States History Since 1877 (AA) | 3 Credits |
| Or | |
POS1041 | Introduction to American Government (AA) | 3 Credits |
| Or | |
AMH2010 | United States History to1877 (AA) | 3 Credits |
Required Courses (Credits: 45)
HFT1000 | Introduction to the Hospitality Business (AS) | 3 Credits |
HFT1212 | Safety and Sanitation (AS) | 3 Credits |
FSS1220 | Professional Cooking Theory (AS) | 3 Credits |
FSS1220L | Professional Cooking Lab (AS) | 3 Credits |
FSS1221C | Quantity Food Production 1 (AS) | 3 Credits |
FSS1745C | American Regional Cuisine (AS) | 3 Credits |
FSS2248C | Garde Manger - Cold Kitchen (AS) | 3 Credits |
FSS2242C | International Foods (AS) | 3 Credits |
FSS2105 | Purchasing for the Hospitality Industry (AS) | 3 Credits |
FSS2500 | Food and Beverage Cost Control (AS) | 3 Credits |
FSS1050C | Basic Baking 1 Foundations Skills (AS) | 3 Credits |
FSS2284C | Catering and Banquet Kitchen (AS) | 3 Credits |
FSS2247C | Advanced Baking and Pastries II (AS) | 3 Credits |
FSS2940L | Culinary Internship (AS) | 3 Credits |
HFT2220 | Personnel Management Practices (AS) | 3 Credits |
Total Credit Hours: 60
Course Sequence
Term One - Fall (Year One) (Credits: 18)
HFT1000 | Introduction to the Hospitality Business (AS) | 3 Credits |
HFT1212 | Safety and Sanitation (AS) | 3 Credits |
MGF1130 | Mathematical Reasoning in Context 1 (AA) | 3 Credits |
FSS1220 | Professional Cooking Theory (AS) | 3 Credits |
FSS1220L | Professional Cooking Lab (AS) | 3 Credits |
FSS2105 | Purchasing for the Hospitality Industry (AS) | 3 Credits |
Term Two - Spring (Year One) (Credits: 18)
HFT2220 | Personnel Management Practices (AS) | 3 Credits |
FSS2500 | Food and Beverage Cost Control (AS) | 3 Credits |
ENC1101 | English Composition 1 (AA) | 3 Credits |
FSS1745C | American Regional Cuisine (AS) | 3 Credits |
FSS1050C | Basic Baking 1 Foundations Skills (AS) | 3 Credits |
FSS2248C | Garde Manger - Cold Kitchen (AS) | 3 Credits |
Term One - Fall (Year Two) (Credits: 18)
FSS2247C | Advanced Baking and Pastries II (AS) | 3 Credits |
FSS1221C | Quantity Food Production 1 (AS) | 3 Credits |
AMH2010 | United States History to1877 (AA) | 3 Credits |
| Or | |
AMH2020 | United States History Since 1877 (AA) | 3 Credits |
| Or | |
POS1041 | Introduction to American Government (AA) | 3 Credits |
EVR1001 | Introduction to Environmental Science (AA) | 3 Credits |
FSS2242C | International Foods (AS) | 3 Credits |
FSS2284C | Catering and Banquet Kitchen (AS) | 3 Credits |
Term Two - Spring (Year Two) (Credits: 6)
FSS2940L | Culinary Internship (AS) | 3 Credits |
ARH1000 | Art Appreciation (AA) | 3 Credits |
Total Credit Hours: 60