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

Print Degree Planner (opens a new window) |

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

Accrediting Agency

American Culinary Federation Education Foundation’s Accrediting Commission
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. In fact, according to the National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected to add almost two million jobs over the next decade.

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 through 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: https://www.pierpont.edu/sites/default/files/Program_Assessment_Culinary_Arts.pdf

Graduate Data: https://www.pierpont.edu/sites/default/files/pictures/Culinary%20grad%20data%202017-2018.JPG

Required Courses (60 Hours)

General Studies (15 Hrs)

~ENGL 1104 - Written English I 3-4 hr(s). (“C” or higher required for graduation)
~ENGL 1108 - Written English II 3 hr(s). (“C” or higher required for graduation)
~MTH 1207 - Fundamental Concepts of Mathematics 3-4 hr(s).
OFAD 1150 - Computer Concepts and Applications 3 hr(s).
~SCY 1101 - Introduction to Sociology 3 hr(s).

Required Core Courses (45 Hours)

*offered only in semester listed

FOSM 1100 - ServSafe® 1 hr(s).
FOSM 1101 - Fundamentals of Food 2 hr(s).
FOSM 1103 - Fundamentals of Food Lab 1 hr(s).
FOSM 1110 - Nutrition 3 hr(s).
FOSM 1130 - Basic Baking 1 hr(s).
FOSM 1131 - Basic Baking Lab 2 hr(s).
FOSM 1180 - Professionalism 1 hr(s).
FOSM 2201 - Food Selection & Preparation 2 hr(s).
FOSM 2202 - Quantity Food Production 2 hr(s).
FOSM 2203 - Food Selection & Preparation Lab 2 hr(s).
FOSM 2204 - Quantity Food Production Lab 2 hr(s).
FOSM 2208 - Garde Manger Laboratory 2 hr(s).
FOSM 2209 - Garde Manger 1 hr(s).
FOSM 2227 - Food and Beverage Merchandising 3 hr(s).
FOSM 2228 - Food Service Organization and Management 3 hr(s).
FOSM 2229C - Food Service Internship 2-6 hr(s). (8 hrs. Required)
(FOSM 1160 can be used to satisfy 3 hours of FOSM 2229C.)
FOSM 2230 - Advanced Baking 1 hr(s).
FOSM 2231 - Advanced Baking Laboratory 2 hr(s).
FOSM 2995C - Food Service Capstone 3 hr(s).
MGMT 2209 - Principles of Management 3 hr(s).

Model Schedule (60 Hrs)

Notice to All Students

The Culinary Arts Program is a selective enrollment program; and therefore, students must complete a Pierpont Culinary Academy application and return it to 137 ED Locust Avenue, Fairmont, WV 26554 by April 1st to be considered for fall enrollment into the program.
It is the responsibility of the student to meet with the faculty advisor to schedule all courses for the completion of this degree. Failure to seek assistance from the advisor may delay graduation.
The semester before graduation, the student should schedule a Graduation Evaluation through the Registrar’s Office and must also apply for graduation. Students are reminder to review campus policies and procedure posted in the college catalog.
Students are reminded to review campus policies and procedures posted in the college catalog.

Utility Menu

Main Navigation Menu

Footer Links

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

Accrediting Agency

Program Purpose

Student Learning Outcomes

Opportunities

Program Data

Required Courses (60 Hours)

General Studies (15 Hrs)

Required Core Courses (45 Hours)

Model Schedule (60 Hrs)

Fall First Year (15 Hrs)

Spring First Year (15 Hrs)

Summer First Year (6 Hrs)

Fall Second Year (12 Hrs)

Spring Second Year (12 Hrs)

Notice to All Students