CULINARY MANAGEMENT

Associate in Science in Culinary Management

Turn your passion for food and hospitality into a rewarding career with the Culinary Management A.S. degree at Indian River State College’s Mueller Campus in Vero Beach, FL. This program prepares students for professional careers in the culinary and hospitality industries while building the technical skills needed to succeed and advance in the workplace.

Through hands-on, applied learning, students develop expertise in culinary operations while strengthening problem-solving, leadership, communication, teamwork, and employability skills. The program also provides a broad understanding of the Hospitality and Tourism industry, helping students prepare for a variety of career opportunities and future advancement.

Build Skills for Your Future

• Practical, hands-on culinary experience

• Technical and industry-specific skills

• Problem-solving and critical-thinking skills

• Leadership and communication skills

• Professional and workplace skills

• Knowledge of hospitality and tourism operations

For more information about the Culinary Management A.S. degree, contact The Culinary Institute at IRSC at 772-226-2511.

Chef’s Apprentice

Technical Certificate

This 12-credit certificate program is part of the Culinary Management A.S. degree and prepares students for basic, entry-level careers in the food service and hospitality industry.

Students learn about food safety and sanitation, kitchen equipment, food storage and preparation, cooking methods, communication and math skills, computer applications, professionalism, culinary organization, and food and beverage purchasing.

Culinary Arts Management Operations

This 18-credit certificate program is part of the Culinary Management A.S. degree and prepares students for entry-level careers in the culinary industry, including positions such as baker, pantry cook, prep cook, and lead cook. It also provides additional training for those currently working or seeking advancement in these fields.

Students learn food safety and sanitation, kitchen equipment, food storage and preparation, cooking methods, communication and math skills, computer applications, professionalism, culinary organization, and food and beverage purchasing.

Culinary Arts

Technical Certificate

This 35-credit certificate program is part of the Culinary Management A.S. degree and prepares students for careers as bakers, pantry cooks, prep cooks, and lead cooks in commercial and institutional food service.

Students develop skills in food safety and sanitation, kitchen equipment, food preparation and cooking, baking, nutrition, garde manger, food and beverage management, purchasing, and culinary organization. The program also emphasizes communication, leadership, teamwork, professionalism, employability skills, and safe work practices.

Apprenticeship page