Associate in Science
The Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic prosperous community.
This competency-based Culinary Management program is designed to prepare students for employment in production line and supervisory positions in the culinary arts industry as station chefs, sous chefs, second or first cooks, or lead cooks. The long range goal is to provide students with occupational preparation in becoming chefs in restaurants, hotels, clubs and large industrial kitchens. Competencies are developed by students through theory, laboratory, retail restaurant experience in the College-operated food facilities and internships in local restaurant and hotel kitchens.
The Dietetic Technician (Culinary Dietetic Option) is available for students desiring multi-disciplinary training. This option will enable graduates to use culinary arts, nutrition and food service management skills in a variety of traditional and non-traditional job settings. Successful completion of this program qualifies graduates to take the national registration examination of the American Dietetic Association.
Students must supply their own health insurance coverage while enrolled in the program. The companies that provide internships require students to have insurance coverage while on their premises.
Top national chains call us every semester looking for talent. Culinary Management students have 600 internship hours, and are usually paid to learn.
Kitchens and dining rooms are the new theatre, and chefs and managers the stars. The National Restaurant Association says Americans spend $4.4 billion a year dining out, and the U.S. Department of Labor predicts the industry will add nearly 2 million jobs over the next decade.
Our graduates are quickly employed at the Ritz-Carlton and Amelia Island Plantation, and gourmet events for the Super Bowl and PGA Tour. They are at the Hyatt and Omni hotels, the Ponte Vedra Inn, PF Chang’s, Cheesecake Factory, Roy’s and Chardonnay’s Catering. They assist in the management of concessions at Jacksonville Municipal Stadium, Times-Union Center and other major venues through Levy Restaurants.
This program turns passion into paychecks. Entry-level salaries are $30,000 or more, and careers rise to $100,000 and higher.
This program is accredited by the Commission on Accreditation for Hospitality Management (CAHM). Graduates are eligible for certification through the American Culinary Federation (ACF) and for the National Restaurant Association’s ServSafe Manager certification exam.
Prospective students must be advised by a Culinary Arts Professor immediately upon enrolling at Florida Community College and before the first semester classes are selected, to ensure proper sequence. Students will also be advised by a counselor for general academic and financial direction. This program is offered at North Campus during the day and evening.
Not all core courses are offered every term. There is a specified order in which many courses must be completed. The recommended sequence is available in a student handout.
Students enrolled in food production courses are required to purchase a knife set, and approved chef’s uniform and black non-skid shoes. Textbooks are required for a majority of the courses.
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Total Credit Hours: 64