May 23, 2024  
Spring 2024 Academic Catalog 
    
Spring 2024 Academic Catalog

Food Service Management, Culinary Arts, A.A.S.


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Natalie Feltz, Culinary Arts Program Coordinator
(681)753-5083
nfeltz@pierpont.edu

Accrediting Agency

American Culinary Federation Education Foundation’s Accrediting Commission (ACFEFAC )
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org

Program Purpose

The Food Service Management degree program offers four specializations: Culinary Arts, Hospitality and Tourism, Nutrition and Dietetics Technology, and Pastry and Baking Arts.

The Food Service Management major and its options were designed to fill a need in the industry. Employment in food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Department of Labor. Job Outlook according to Cooks: Occupational Outlook Handbook : U.S. Bureau of Labor Statistics (bls.gov).

Overall employment of cooks is projected to grow 26 percent from 2020 to 2030, much faster than the average for all occupations.

About 432,000 openings for cooks are projected each year, on average, over the decade.  Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.

Student Learning Outcomes

Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:

  • Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
  • Apply nutritional standards as expected in Food Service Management Fields
  • Apply knowledge of basic food principles, including food purchasing, planning, and preparation
  • Manage human and physical resources in ways that comply with food service industry standards

Opportunities

Students who graduate from this nationally recognized Culinary Arts specialization (accredited as an Exemplary Program with the American Culinary Federation Accrediting Commission) will have an outstanding foundation of theoretical and practical cooking experience on which to pursue a career in the food service industry. Graduates of the Culinary Arts specialization will be eligible to sit for the exam offered by the American Culinary Foundation to become Certified Culinarians.

Graduates can expect to qualify for entry to mid-level food service positions in restaurants, country clubs, resorts, hotels, retirement homes, cruise ships, catering operations, or supermarkets. Typical job titles include line cook; lead line cook; kitchen supervisor; broiler cook; fry cook; sauté cook; and pantry cook.

Program Data

Program Assessment Summary

Graduate Data

Required Courses (60 Hours)


Model Schedule (60 Hrs)


Summer First Year (6 Hrs)


Grade Requirement


A grade of “C” or higher is required in all FOSM courses and English, including support courses.

Notice to All Students


  • Annual Notification: All career and technical education courses and programs are offered at Pierpont regardless of race, color, national origin, gender, or disability.
  • Advanced Skill Set and Skill Set programs do not qualify for financial aid. Students seeking financial aid eligible degrees may incorporate the classes as electives when their schedule allows or may declare an associate or certificate degree in which the skill set and advanced skill set courses are embedded.
  • Students are reminded to review campus policies and procedures as stated in the catalog.

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