Natalie Feltz
Food Service Management Program Coordinator
107 Culinary Academy at Middletown Commons
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 concentrations: Culinary Arts, Hospitality and Tourism, Nutrition and Dietetics Technology, and Pastry and Baking Arts.
The Associate of Applied Science in Food Service Management at Pierpont offers a dynamic and comprehensive path for students passionate about food, baking, or nutrition. Featuring three concentration tracks - Culinary Arts, Pastry and Baking Arts, and Nutrition and Dietetics Technology - this degree prepares students for leadership roles across the food service, hospitality, and healthcare industries. Whether you are entering directly from high school, the ProStart program, or shifting careers, the program combines hands-on training in state-of-the-art labs with industry-recognized certifications to give graduates a competitive edge in the job market.
What sets this degree apart from its strong emphasis on both practical skills and professional advancement. The program also integrates coursework in management, costing, supervision, and entrepreneurship - ensuring students are not just ready for a job, but equipped to build lasting careers or even launch their own businesses. With opportunities in restaurants, healthcare facilities, catering, schools, and more, Pierpont’s A.A.S. in Food Service Management is a stepping stone to a future where passion meets profession.
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
Hands-On Training
Learn in modern, fully equipped culinary and pastry labs under the direction of experienced chef-instructors and food service professionals. From knife skills and sauces to plated desserts and quantity food production, you’ll gain practical experience that mirrors industry expectations.
Credential/Certification Advantage
A graduate of the Culinary Arts concentration leaves with a national certification from the American Culinary Federation (ACF) as a Certified Culinarian (CC). This credential sets you apart in the job market, verifying your skills to employers and elevating your starting wage potential. You graduate not only with a degree but also with a recognized professional identity.
Career Opportunities by Track – Culinary Arts
Graduates of the Food Service Management program are well-prepared for a wide range of culinary and leadership roles within the industry. Career paths include:
- Certified Culinarian
- Lead Line Cook
- Sous Chef or Kitchen Supervisor
- Caterer or Food Truck Operator
- Corporate Dining or Institutional Food Service Leader
Pierpont graduates have built successful careers across diverse culinary settings. Many have gone on to work at upscale resorts and fine establishments, including world-renowned destinations like The Greenbrier Resort and Nemacolin Woodlands. Our alumni have also launched their own ventures as small restaurant owners, food truck operators, and catering business entrepreneurs. Beyond the kitchen, graduates have become ProStart teachers and culinary educators in both secondary and post-secondary classrooms, shaping the next generation of food service professionals.
Program Data
Program Assessment Summary
Graduate Data
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