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Culinary Arts Management AS

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)

ENC1101English Composition 1 (AA)

3 Credits

MGF1130Mathematical Reasoning in Context 1 (AA)

3 Credits

ARH1000Art Appreciation (AA)

3 Credits

EVR1001Introduction to Environmental Science (AA)

3 Credits

AMH2020United States History Since 1877 (AA)

3 Credits

Or

POS1041Introduction to American Government (AA)

3 Credits

Or

AMH2010United States History to1877 (AA)

3 Credits

Required Courses (Credits: 45)

HFT1000Introduction to the Hospitality Business (AS)

3 Credits

HFT1212Safety and Sanitation (AS)

3 Credits

FSS1220Professional Cooking Theory (AS)

3 Credits

FSS1220LProfessional Cooking Lab (AS)

3 Credits

FSS1221CQuantity Food Production 1 (AS)

3 Credits

FSS1745CAmerican Regional Cuisine (AS)

3 Credits

FSS2248CGarde Manger - Cold Kitchen (AS)

3 Credits

FSS2242CInternational Foods (AS)

3 Credits

FSS2105Purchasing for the Hospitality Industry (AS)

3 Credits

FSS2500Food and Beverage Cost Control (AS)

3 Credits

FSS1050CBasic Baking 1 Foundations Skills (AS)

3 Credits

FSS2284CCatering and Banquet Kitchen (AS)

3 Credits

FSS2247CAdvanced Baking and Pastries II (AS)

3 Credits

FSS2940LCulinary Internship (AS)

3 Credits

HFT2220Personnel Management Practices (AS)

3 Credits

Total Credit Hours: 60

Course Sequence

Term One - Fall (Year One) (Credits: 18)

HFT1000Introduction to the Hospitality Business (AS)

3 Credits

HFT1212Safety and Sanitation (AS)

3 Credits

MGF1130Mathematical Reasoning in Context 1 (AA)

3 Credits

FSS1220Professional Cooking Theory (AS)

3 Credits

FSS1220LProfessional Cooking Lab (AS)

3 Credits

FSS2105Purchasing for the Hospitality Industry (AS)

3 Credits

Term Two - Spring (Year One) (Credits: 18)

HFT2220Personnel Management Practices (AS)

3 Credits

FSS2500Food and Beverage Cost Control (AS)

3 Credits

ENC1101English Composition 1 (AA)

3 Credits

FSS1745CAmerican Regional Cuisine (AS)

3 Credits

FSS1050CBasic Baking 1 Foundations Skills (AS)

3 Credits

FSS2248CGarde Manger - Cold Kitchen (AS)

3 Credits

Term One - Fall (Year Two) (Credits: 18)

FSS2247CAdvanced Baking and Pastries II (AS)

3 Credits

FSS1221CQuantity Food Production 1 (AS)

3 Credits

AMH2010United States History to1877 (AA)

3 Credits

Or

AMH2020United States History Since 1877 (AA)

3 Credits

Or

POS1041Introduction to American Government (AA)

3 Credits

EVR1001Introduction to Environmental Science (AA)

3 Credits

FSS2242CInternational Foods (AS)

3 Credits

FSS2284CCatering and Banquet Kitchen (AS)

3 Credits

Term Two - Spring (Year Two) (Credits: 6)

FSS2940LCulinary Internship (AS)

3 Credits

ARH1000Art Appreciation (AA)

3 Credits

Total Credit Hours: 60