Culinary Management

Welcome to the Culinary Management website of Gulf Coast State College!

The Culinary Management Associate of Science degree is a two-year adventure! The Culinary Management Program offers two distinct Associate of Science degrees, Culinary Management AAS and Hospitality Management AAS!

WHY CHOOSE AN AMERICAN CULINARY FEDERATION EDUCATION INSTITUTE ACCREDITED PROGRAM?

The American Culinary Federation Educational Institute Accrediting Commission (ACFEI_Accrediting Commission) has certified that the culinary arts, baking & pastry, and/or foodservice management program offered at this institution has substantially met the standards set by the only accrediting commission dedicated to culinary arts at the post-secondary level.

WHAT DOES THIS MEAN?

Accreditation is a voluntary process which a program undertakes in order to be judged by professionals in the field of culinary arts. This program had to meet standards for their curriculum, faculty, facilities, resources, support staff and organizational structure. Their objectives had to be realistic and obtainable and they had to match with current industry demands.

WHAT DOES THIS MEAN TO YOU, THE STUDENT?

By attending a program which has gone through and passed the standards set by the educational department of the largest culinary arts organization in the United States (25,000 members), you have the assurance that the program content is current, has top professionals teaching in it, has top professionals guiding it, and that this will assist you in networking effectively in the job market.

There is far more to becoming a chef than learning kitchen skills. Purchasing, pricing menus, supervising employees, designing nutritional meals, maintaining a sanitary workplace, all weigh heavily in your success in the culinary arts profession. This program incorporates all of these skills in its curriculum in order to help you with your future.

OTHER BENEFITS

A graduate of an accredited program who can evidence a year’s work experience in culinary arts can become a Certified Cook or Certified Pastry Cook at no cost. This is the first step on the certification ladder, which includes Certified Sous (Pastry) chef, Certified Executive (Pastry) Chef, and Certified Master (Pastry) chef. These designations are well-known throughout the world as standards of excellence.

Also available to students in accredited programs who are affiliated with their local American Culinary Federation (ACF) chapters are scholarships up to $500 per semester. Ray and Gertrude Marshall, longtime members and supporters of the ACF, as well as the general membership of the ACF, established a scholarship fund for aspiring culinarians. Priority goes to students attending accredited programs. Local ACF chapters also give hundreds of dollars per year to ACF junior members attending culinary arts programs.