Get the Skills to Become a Culinary and Hospitality Professional
Hands-on Training for Culinary and Hospitality Careers in 12 Months*
Supportive Training That Fits Your Life
The Culinary and Hospitality Management Associate of Science Program at Florida Education Institute provides students with a strong foundation for entry-level roles across the culinary and hospitality industries. This associate degree blends hands-on culinary training with coursework in restaurant operations, guest services, and hospitality management.
Students develop essential skills in kitchen organization, food safety and sanitation, mise en place, knife skills, cooking methods, stocks and sauces, plate presentation, beverage services, and front-of-house operations, while also exploring tourism, hotels, marketing, sales, and hospitality concepts.
Learning takes place through a combination of lecture, demonstration, and hands-on practice in kitchen labs and restaurant-style environments, with an emphasis on professional behavior, teamwork, and real-world workflow to prepare students for fast-paced industry settings.
Develop the Skills for Success in Culinary &
Hospitality Management
You Will Learn
Our Learning Approach
- Applied Learning Focus: Practice culinary and hospitality concepts in real-world environments
- Hands-On Experience: Blend classroom instruction with supervised kitchen labs and service simulations
- Industry Relevance: Learn from instructors with culinary and hospitality expertise
Key Program Objectives
- Build hands-on culinary skills using classic techniques, knife skills, and global cuisines
- Learn how restaurants and hospitality businesses operate, from the kitchen to guest service
- Explore food-service management and entrepreneurship, including front- and back-of-house operations
Is a Career in Culinary and Hospitality Management Right for You?
What Can You Do with a Culinary and Hospitality Degree?
As a graduate potential career paths can include:
- Hotel Manager
- Line Cook
- Prep Cook
- Front of House Team Member
- Food Service Manager
Get Program Details
✓ Start Dates
✓ Tuition Costs
✓ Funding Options
Get an A.A.S in Culinary and Hospitality and Stand Out to Employers
Financial Aid & Scholarship Opportunities
Federal Financial Aid
- Federal Pell Grants
- Federal Supplemental Educational Opportunity Grant (FSEOG)
- Federal Subsidized Direct Loan
- Federal Unsubsidized Direct Loan
- Federal Direct Parent Loans for Undergraduate Students
- Veteran's Affairs VA Training
- Other Sources of Assistance and Institutional Loans
For more information about these options, view our Financial Aid Page.
High School Student Scholarship
The FEI High School Scholarship is available to high school seniors interested in pursuing their education at FEI. 4 annual scholarships of $2,500 each (two awarded in winter, two in fall).
For more information and requirements, view our Scholarships page.
The Luis Alvarez CPA Scholarship Award
Established in memory of Luis Alvarez, CPA, FEI's accountant from our founding until 2009. Mr. Alvarez believed in the human spirit and built his practice on sincere hard work and friendship.
For more information, view our Scholarships page.
Culinary & Hospitality Management AAS
Dual Career Focused Training
you skills that employers are seeking. Through our curriculum, our goal is to help you feel confident, prepared, and capable as you start a career.
Hands-On Training in Professional Facilities
Personalized Support
Instructors with Real-World Experience
Established Programs with Accreditation
Get Program Details
✓ Start Dates
✓ Tuition Costs
✓ Funding Options
Courses
- 01CUF 1010 Culinary Foundations60 Clock Hours, 4.0 Credit Hours
- 02CUL 1040 Culinary Techniques & Flavoring60 Clock Hours, 4.0 Credit Hours
- 03CUL 3001 Culinary Nutrition60 Clock Hours, 4.0 Credit Hours
- 04CUL 1032 Garde Manger60 Clock Hours, 4.0 Credit Hours
- 05CUL 1033 Food Service Entrepreneurship60 Clock Hours, 4.0 Credit Hours
- 06CUL 1023 Sustainable Culinary Production60 Clock Hours, 4.0 Credit Hours
- 07CUL 1035 Food, Wine and Beverage Management60 Clock Hours, 4.0 Credit Hours
- 08CUL 1043 Culinary Operations Systems48 Clock Hours, 3.5 Credit Hours
- 09PBA 1011 Pastry and Baking Techniques60 Clock Hours, 4.0 Credit Hours
- 10CUL 2050 Professional Cooking60 Clock Hours, 4.0 Credit Hours
- 11CUL 2045 Modern Cuisine60 Clock Hours, 4.0 Credit Hours
- 12CUL 1030 International Cuisine60 Clock Hours, 4.0 Credit Hours
- 13HFT 1000 Hospitality and Tourism Management48 Clock Hours, 4.0 Credit Hours
- 14HFT 1020 Restaurant Operations48 Clock Hours, 3.5 Credit Hours
- 15HFT 1030 Human Resources in Hospitality48 Clock Hours, 3.5 Credit Hours
- 16HFT 1040 Guest Services and Loyalty48 Clock Hours, 3.5 Credit Hours
- 17HFT 1050 Culinary and Restaurant Management48 Clock Hours, 3.5 Credit Hours
- 18HFT 1060 Hospitality Marketing and Sales48 Clock Hours, 3.5 Credit Hours
- 19PSY 1000 Introduction to Psychology48 Clock Hours, 3.5 Credit Hours
- 20MTH 1010 College Mathematics48 Clock Hours, 3.5 Credit Hours
- 21PHI 1060 Introduction to Philosophy48 Clock Hours, 3.5 Credit Hours
- 22BIO 1040 Introduction to Biology48 Clock Hours, 3.5 Credit Hours
- 23ENG 1050 English Composition48 Clock Hours, 3.5 Credit Hours
- 24FIN 1450 Fundamentals of Finance48 Clock Hours, 3.5 Credit Hours
- 25AMG 1550 American Government48 Clock Hours, 3.5 Credit Hours
FAQs
The Culinary and Hospitality Management Associate of Applied Science program at Florida Education Institute prepares students for entry-level roles across the culinary and hospitality industries. The program blends hands-on culinary training with coursework in restaurant operations, guest services, and hospitality management. Students learn in kitchen labs and restaurant-style environments that emphasize teamwork, professionalism, and real-world workflows.
Explore Program DetailsStudents develop essential skills in kitchen organization, food safety and sanitation, mise en place, knife skills, cooking methods, stocks and sauces, plate presentation, beverage services, and front-of-house operations. The program also introduces hospitality concepts such as tourism, guest loyalty, marketing, and sales while reinforcing professional behavior and teamwork.
Learn More About the ProgramThe curriculum includes culinary courses such as Culinary Foundations, Culinary Techniques and Flavoring, Garde Manger, Professional Cooking, Modern Cuisine, International Cuisine, Latin Cuisine, and Pastry and Baking Fundamentals. Hospitality-focused courses include Restaurant Operations, Guest Services and Loyalty, Hospitality Marketing and Sales, and Culinary and Restaurant Management, along with general education coursework.
View Full Course ListGraduates of the Culinary and Hospitality Management program are prepared for entry-level roles in restaurants, hotels, catering operations, and other food-service or hospitality settings. Career paths may include positions such as line cook, prep cook, front-of-house team member, and roles in hotel or restaurant operations.
Explore Career OpportunitiesProspective students can connect with Florida Education Institute’s Admissions Advisors for help with the application process, program questions, and enrollment steps. For current tuition, fees, and financial aid information, students should contact the Financial Aid Office directly for the most accurate details..
Contact AdmissionsWhat Our Graduates Say
Is a Rewarding Career in Culinary and Hospitality Management Right For You?
*When completed in normal program time
**https://www.bls.gov/ooh/management/food-service-managers.htm