Issuu

2011-12

See your Career Program Advisor to help you get in the right classes.

Culinary Management

Associate in Science Degree (and Certificate Program)

Set Yourself Up for a Great Career

Potential Careers

With the only degree-granting culinary program in Orlando, you

• • • • •

will not only have some of the best chefs in the world to teach you, but also some of the best restaurants, attractions and hotels in the world in which to work! Valencia’s unique program is

Culinary Manager Food/Beverage Manager Pantry Cook Sous Chef Kitchen Supervisor

• • • • •

Prep Cook Lead Cook Steward Executive Chef Kitchen Manager

housed in a 61,000 square foot facility containing dual-purpose

Potential Earnings

classrooms/banquet rooms, a high-tech demonstration kitchen

For salary and wage information, visit: http://floridawages.com/

with 20 fully equipped student workstations, and a state-of-theart production kitchen. Valencia’s A.S. degree program in

Contacts

Culinary Management takes a well-rounded approach, with

Prospective Students:

instruction ranging from sanitation and nutritional analysis, to

Contact Enrollment Services at enrollment@valenciacollege.edu

learning the basic elements for great classical, international and

or call 407-582-1507.

American cuisine. Whether you are interested in learning the

Current Students:

skills to become a great culinary chef, or you are interested in

Mr. Pierre Pilloud Program Chair

West Campus: 407-582-1880 ppilloud@valenciacollege.edu

Ms. Patricia Terrill Career Program Advisor

West Campus: 407-582-1972 phale2@valenciacollege.edu

upgrading your current culinary talents, Valencia’s Culinary Management program has something for you!

A.S. to Bachelor’s Degree Career Path… For a Jump Start on Your Career… Take the fast track to reaching your career goals with one of our certificate programs below. These certificate programs are designed to equip you with a specialized skill set for immediate employment or to upgrade your skills for job advancement. Most can be completed in one year or less, and all of the courses in the certificate programs can be applied towards the A.S. degree. • Culinary Arts (35 credits)

Credit for Industry Certification/Licensure If you have earned a state approved industry certification, you may be eligible to receive credits toward your A.S. degree. For a listing of eligible industry certifications and A.S. degree programs, visit: valenciacollege.edu/asdegrees/credit_alternative.cfm. Receive updates about the program and connect with other students at: facebook.com/ValenciaHospitalityandCulinary

Did you know that all of Valencia’s A.S. degree programs will transfer into the Bachelor’s of Applied Science (B.A.S.) degree at UCF’s regional campuses, as well as other universities? For more information about specific locations and requirements, visit: regionalcampuses.ucf.edu/program/applied-science/ The Rosen College of Hospitality Management offers Bachelor of Science Degrees only. It is not considered a regional campus and does not offer the B.A.S. degree. Check out the Rosen campus at: hospitality.ucf.edu.

Internship & Workforce Services If you need assistance with job resources or in locating an internship, please contact one of the individuals below: Vertrilla Hunt, East Campus: 407-582-2726 Carmen Diaz, West Campus: 407-582-1034 Matthew Abalos, Osceola Campus: 407-582-4196 For more information, visit: valenciacollege.edu/internship

Drafting and Culinary Management Design Technology INTERMEDIATE COURSES

Culinary Management (Hospitality and Tourism Institute)

Course

Associate in Science Degree The hospitality industry is expanding and, with it, the need for skilled culinary managers. Whether you are interested in learning skills to become a culinary manager or upgrading your current culinary management talents, Valencia College has courses that may interest you. Graduates of specific programs at Orange County Tech Centers and TECO may be eligible for the award of credit in specific courses in this program. For information and requirements, visit the Valencia Web site at valenciacollege.edu/asdegrees/tech.cfm to view the articulation agreement. Eligible students should contact the related academic department and/or career program advisor at Valencia for the award of credit. Program expenses are given in the Financial section of this catalog. Students are strongly encouraged to consult a career program advisor in the department office for assistance in determining the best education plan for their career goals. Although scheduling may not always provide for the following progression of courses, students should use the foundation, intermediate and advanced course sequence as a guide in program planning. All degree-seeking students must satisfy entry testing requirements and satisfactorily complete all Mandatory Courses in reading, student success, mathematics, English, and English for Academic Purposes in which the student is placed. Program Outcomes: • Discuss the various organizations of the hospitality industry. • Experience diﬀerent cooking procedures. • Integrate human management skills into the classes. • Compare various employability skills. • Apply sanitation procedures in food service operations. • Identify procedures relating to cost controls. • Diﬀerentiate various food service operations.

Course

Title

Freshman Composition I Food Service Computer Applications Food Service Sanitation Management Food and Beverage Management Quantity Food Production I Healthy Cuisine/Nutrition Classical Cuisine Fundamentals of Speech See Gen. Ed. Requirement Total Credits

Specialized courses may not be offered every session or on every campus. + This course must be completed with a grade of C or better. * This course has a prerequisite; check description in Valencia catalog.

Title

Baking and Pastries I Quantity Food Production II General Psychology Human Relations and Supervisory Development Catering and Banquet Management International and Regional Foods

FSS 2284C * FSS 2242C Science or +* Mathematics See Gen. Ed. Requirement Total Credits

Credits

3 4 3 3 3 3 3 22

ADVANCED COURSES * * * * *

Course

Title

FSS 2500 FSS 2205C FSS 2248C FSS 2247C FSS 2950C FSS 2942

Food and Beverage Cost Control 3 Quantity Food Production III 4 Garde Manger 3 Baking and Pastries II 3 1 Culinary Competition 1-2 variable 1 Internship in Culinary Management 1-3 variable Total Credits 16 Total Degree Credits 64

Credits

NOTES: All specialized program courses are offered on the West Campus; some specialized courses are offered at other locations. 1 Students must earn three-credits in either a combination of FSS 2942

Internship in Culinary and FSS 2950C Culinary Competition or threecredits in FSS 2942 Internship in Culinary. General education courses are in bold print in the course listing. Several Florida public universities provide opportunities for A.S. degree graduates to pursue a bachelor’s degree. All of Valencia’s A.S. degrees will transfer into the Bachelor of Applied Science (B.A.S.) degree oﬀered at UCF’s regional campuses, as well as other universities. For more information on UCF’s B.A.S. degree, go to regionalcampuses.ucf.edu/program/applied-science. For other transfer options that may be available, go to valenciacollege.edu/asdegrees/tech.cfm. Students who want to continue their education should contact their university of choice for acceptance of this degree.

FOUNDATION COURSES +* ENC 1101 OST 1746 FOS 2201 FSS 2251 * FSS 1203C HUN 1004 * FSS 1240C SPC 1608 Humanities

* FSS 1246C * FSS 2204C PSY 1012 HFT 2223

Credits

3 2 3 3 3 3 3 3 3 26

For students who are interested in pursuing UCF’s B.A.S. degree, 36 credit hours of general education courses will be required. Students will have to fulﬁll the state’s foreign language requirement, which is two years of the same high school foreign language or two semesters of the same college-level foreign language.

Drafting and Culinary Management Design Technology Culinary Arts (Hospitality and Tourism Institute) Technical Certificate This program is designed for students interested in the culinary industry and for culinary managers desiring to enhance their skills. Learners develop skills that culinary professionals typically should have, such as strategies for preparing healthy and nutritional dishes. This certificate program allows the learner to integrate baking and pastry skills with traditional culinary skills. Students also learn knife skills, kitchen procedures, and sanitation/safety procedures. Program expenses are given in the Financial section of this catalog. Program Outcomes: • Discuss the various organizations of the hospitality industry. • Experience diﬀerent cooking procedures. • Integrate human management skills into the classes. • Compare various employability skills. • Apply sanitation procedures in food service operations. • Identify procedures relating to cost controls. • Diﬀerentiate various food service operations.

* * * * * * * * *

Course

Title

FOS 2201 FSS 2251 FSS 1203C FSS 1240C FSS 1246C FSS 2204C FSS 2242C FSS 2205C FSS 2248C FSS 2247C FSS 2942

Food Service Sanitation Management Food and Beverage Management Quantity Food Production I Classical Cuisine Baking and Pastries I Quantity Food Production II International and Regional Foods Quantity Food Production III Garde Manger Baking and Pastries II Internship in Culinary Management Total Certificate Credits

Credits

3 3 3 3 3 4 3 4 3 3 3 35

NOTES: All certificate courses are offered on the West Campus; some courses are offered at other locations.