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Degree Requirements |
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PRIMARY ADVISERS:
Jon Bullard (ext. 5852), John Holley (ext.
6077), Richard Stewart (ext. 3839) PROGRAM GOAL: This program seeks candidates who are
individually motivated and committed to a career in the food service profession. For this reason, work experience is considered
crucial both before and during the period of academic preparation. This program is
accredited by the American Culinary Federation Education Institute (ACFEI) Accrediting
Commission. ADMISSION REQUIREMENTS The following requirements must be completed prior to being
considered by the selection committee: A.
Application
to the college B.
Letter of
application explaining why you wish to enter the food service industry. It is important to detail background
and
experience and to state why Gulf Coast Community College was selected. C. Submit your personal resume. D.
Make an
appointment for personal interview with the program director. Out-of-state students may delay this interview but
must complete the interview prior to start of classes. PROVISIONAL ACCEPTANCE Applicants not selected for immediate admission to this program
may be given provisional status. Students in
this category will be required to take at least six semester hours of the program's
non-lab courses to qualify for admittance into the next scheduled laboratory sequence. Students who decline provisional status must
notify the program director if they wish their application to be considered at a future
date. RETENTION AND DISMISSAL REQUIREMENTS A. A student must maintain a minimum grade of “C” in each of the culinary courses and each of the academic core requirement classes to continue in the program. B. Academic grades below "C" must be repeated for completion of the Culinary Associate of Science Degree. C. If in the judgment of the culinary faculty and the dean of career education, a student’s attitude or conduct on or off the campus reflects unfavorably upon the college or the culinary profession, the student will be requested to withdraw or will be suspended from the culinary program. READMISSION REQUIREMENTS A student who has been academically dismissed may apply
for readmission with approval of the culinary faculty. GENERAL EDUCATION COURSES Cr. Hrs. Biology........................................................................
3 +* ENC 1101 English
I............................................... 3 +# QMB 1001............. College Bus. Math.................. 3 PSY
2012 or SYG 2000 Psychology/Sociology.........
3 + SPC 1600 Intro. to Pub. Speaking....................... 3 Humanities I or II........................................................... 3 MAJOR COURSES: #
FOS 2201
Food Service San. and Safety.......... 2 # FSS 1202C............. Basic Food Preparation........ 3 #
FSS 2243C...................Meat Fabrication................2 #
FSS 1246C......... Food Specialties I-Baking.......... 3 #
FSS 1002
Introduction to Hospitality.................. 3 +# HFT 2840C...........
Dining Room Operations......... 3 +# FSS 2224L
Advanced Food Preparation.......3 #
FSS 1105
Food Purchasing............................... 2 +# FSS 2380 Culinary
Mgmt. Practicum I................ 3 +# FSS 2381 Culinary
Mgmt. Practicum II..............
3 #
FSS 1942
Culinary Externship.......................... 1 #
HUN 1001
Survey of Nutrition............................ 2 #
HFT 1210
Hospitality Supervision..................... 2 +# FSS
1248L Food Spec. II-Garde Manger I......... 2 +# FSS 2240L
Food Spec.V-World Cuisines..... 3 +# HFT 2264C.... Banquet
& Convention Mgmt....... 3 #
FSS 2382L
Practical Exam................................ 1 +# FSS 2247L Food
Spec. IV-Pastry ................... 2 #
HFT 1871
Beverage Mgmt................................ 3 TOTAL DEGREE HOURS......................................... 64 |
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