EFSC will be closing its Culinary program and will no longer accept new students into the Culinary Management A.S. Degree effective January 2024. The last remaining application deadline was September 18, 2023 for a Fall Term 2023 program start. A teach-out schedule of the 13 major courses will be offered between Jan. 2024 and Dec. 2024. Both existing and new students who start in Fall 2023 should plan accordingly to ensure the major culinary courses are completed within the 2024 calendar year. General education courses required for the degree will continue to be offered on each campus and online.
Culinary Management - Associate Degree
Prepare for a rewarding, fun, and fast-paced career with Eastern Florida's Culinary Management Associate in Science (A.S.) degree!
With more than 40,000 food service workers employed throughout Central Florida, a degree in Culinary Management offers a unique opportunity to enter this exciting and rapidly expanding field. Florida's Space Coast is one of America's top tourist destinations and EFSC's culinary program is located just minutes from Port Canaveral, home to the second largest passenger cruise port in the U.S.
Potential career paths for degree-holding graduates might include: Culinary manager, executive chef, sous-chef, food and beverage manager, pantry cook, and more.
The courses within this degree are offered at the EFSC Cocoa campus via in-person instruction, with lots of hands-on experience in a reastaurant-style kitchen.
Students can choose between full- or part-time attendance tracks. For full-time students, this program takes about two years to complete. For part time students, it may take longer.
Culinary Management - Associate Degree
Program Overview
- Degree Type
- Associate in Science (A.S.)
- Delivery Method
- On-Campus
- Location
- Cocoa
- Total Credit Hours
- 60
- Academic Community
- Business
- Contact Information
-
Delisa Layne, Advisor
Email Program Advisor
321-433-5771
Culinary Management A.S. Degree - COURSE CURRICULUM
Students can expect to: Learn proper food preparation techniques, safety practices, and sanitation protocols • Practice kitchen organization and basic cooking principles • Prepare international cuisine • Create the table floor plan, buffet, and design the menu for a themed event • Practice interviewing techniques • Learn to manage work orders and inventory cost control.
What Does a Culinary Career Look Like?
Whether working in an elegant high-end restaurant, for a cruise line, or in a community school — culinary professionals must do their best to nourish and satisfy their customers while taking pride in their work and their kitchens and working cooperatively as part of a team. Chefs and cooks plan menus, prepare food, organize and direct kitchen staff, and oversee kitchen and dining operations and budgets for restaurants, hotels, cafeterias, and more. The specifics of their professional duties vary based on the size, type, and structure of the establishment they work within.
Physical demands of the job
Though most modern kitchens are air-conditioned spaces with equipment designed for efficiency — cooks and chefs need physical strength, a level head, and plenty of stamina. Kitchens are often noisy, chaotic, and high-pressure environments. Cooks work near hot ovens and grills, spend long hours on their feet, and must be strong enough to lift heavy pots and other equipment. 40 to 50 hours/ week — including nights, weekends and holidays — is typical.
Related Programs to Explore
For culinary graduates who want to add management skills, the A.S. degree transitions smoothly to EFSC's Organizational Management bachelor degree, which includes specialization options in the tourism and events fields.