Program Information
A.S. Certificate - Code 0819 - Catalog 2018/2019
Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Administrative Specialist, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Mission, Description, and Outcomes
Mission:
The Culinary Arts Certificate 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. The curriculum is designed to give the student a solid foundation of cooking skills. Students are also taught basic sanitation and safety and are Serv Safe Certified before program completion. The program provides technical skill proficiency and includes competency-based, applied learning that contributes to greater academic knowledge, including higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills related to all aspects of the Hospitality and Tourism Industry.
Credits earned in this certificate program may be applied toward the AS Degree in Culinary Management - 222600.
Outcomes:
Graduates of the Program will be able to:
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Identify organization and functions of the culinary industry.
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Demonstrate skills in food and beverage service, sanitation and safety, and management services.
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Recognize, identify and demonstrate usage of foods.
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Demonstrate proficiency in employability skills.
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Demonstrate the application of mathematics commonly used in the culinary industry.
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Analyze recipe costs and portion sizes.
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Identify the organization and functions of the culinary industry.
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Demonstrate equipment operation and maintenance skills.
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Analyze labor, fire and liquor laws that affect the culinary industry.
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Plan and maintain purchasing and receiving procedures.
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Demonstrate skill in preparing foods for cooking.
Note: This program is eligible for federal financial aid and state Bright Futures Scholarship.
Approximate Additional Costs
Program Tuition and Fees: $3,583*
Access Fee: $38.50 ($1.10 per credit)
Assessment Fee: $33
Lab Fees: $1250 (lab fees are charged for each Food Production course @ $150)
Uniforms: $150
Professional Cutlery: $260
Textbook Estimate: $1000
*In-state tuition only; out-of-state tuition will be higher.
Careers
Restaurant Cook, First Line Supervisor. Work in the hospitality industry in restaurants, hotels, country clubs, resorts, industrial kitchens.
The following information is required by federal regulations to be provided to students for all vocational and certificate programs. Additional information on the career, job, or salary potential can be found at http://www.onetonline.org.
Program Length: The typical length of this program is three (3) semesters (36 weeks) for a full-time student. This is a new program and no information is currently available on graduation and placement rates.
For additional career information, please see: http://www.onetonline.org/link/summary/35-1011.00
For additional information on wages, trends and career videos: http://www.careerinfonet.org/occ_rep.asp?nodeid=2&optstatus=000110111&next=occ_rep&jobfam=35&soccode=351011&stfips=&level=&id=1&ES=Y&EST=Chefs
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.
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 |
| FSS1270 | Introduction to Craft Beer and Wine | 3 |
| FSS2210C | Food Production III and lab | 3 |
| FSS2284C | Catering and Buffet Management and Lab | 3 |
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3 |
| HFT2942C | Hospitality Practicum III (Advanced) and Lab | 3 |
| HUN1203 | Culinary Nutrition | 3 |
| LIS2004 | Research Strategies for College Students | 1 |
| OST1141 | Keyboarding | 1 |
Sample Program of Study
1st Semester
2nd Semester
| FSS1270 | Introduction to Craft Beer and Wine | 3 |
| FSS2210C | Food Production III and lab | 3 |
| FSS2284C | Catering and Buffet Management and Lab | 3 |
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3 |
Summer Semester
| HFT2942C | Hospitality Practicum III (Advanced) and Lab | 3 |
| LIS2004 | Research Strategies for College Students | 1 |
| OST1141 | Keyboarding | 1 |
Total Credit Hours: 35