"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony,"   Fernand Point 

PHILOSOPHY AND OBJECTIVES

Statement of Philosophy

The Culinary Management Program follows the same guidelines and purpose as stated in the Gulf Coast Community College Catalog. In addition, this program recognizes that a successful manager/chef needs to possess substantial managing and supervising skills as well as being a skilled artisan. This program places a special emphasis in developing good communication skills necessary for supervision and training of employees. The food related courses are designed to provide a linkage to their present and future work experiences. Other courses are selected to augment their professional knowledge and meet their academic requirements for an Associate in Science Degree from Gulf Coast Community College.

Program Objectives

1. To develop the fundamental skills in each student at a level equivalent to a Certified Culinarian as established by the American Culinary Federation Education Institute.

Measurement: Students graduate with an Associate of Science degree fulfilling the necessary knowledge and competencies required by the American Culinary Federation Education Institute.

2. To provide the communication skills necessary for seeking, attaining and holding a position in the Hospitality Industry via "Employability Skills Training."

Measurement: Successful completion of Program Practicum.

3. Acquaint student with the basic fundamentals of management, accepted by today's Industry through training in Human Resource Management, Hospitality Management, Purchasing and related Food Management, Beverage Management and accompanying cost analysis criteria.

Measurement: Successful completion of related classes.

4. Provide an avenue that allows students to utilize learned skills in various competitions.