This program in Culinary Management is designed to prepare individuals for careers in the many widely varied areas of the culinary industry. The Culinary Management program provides the student with a unique combination of comprehensive theoretical knowledge and hands-on training. The program is carefully structured to meet the requirements of American Culinary Federation Education Foundation Accrediting Commission. Students will master the fundamentals of culinary production in an environment that builds teamwork while gaining practical individualized experience.
Students may receive dual credits toward Diploma and/or professional certificates with appropriate courses in the program.
Because of limited lab resources, enrollment for FSS 1220C and FSS 1063C is limited to Culinary students unless prior approval from the program coordinator is obtained. Preferences will be given to Culinary students who have completed or substantially completed general education courses followed by Culinary students who have completed all required developmental courses. Any remaining seats will be available to Culinary students who have not yet completed required developmental courses or who have received special permission from the program coordinator.
We strongly encourage you to contact the Professional Service Careers Department for assistance in planning your program of study.
*If applicable, any documents related to this program of study can be found listed under the Documents section on this web page.
*We strongly encourage you to contact the Pensacola State Culinary & Hospitality Mgmt Department for assistance in planning your program of study.