本课程为学生提供必要的餐饮服务和烹饪技能，使他们能够胜任商业厨房厨师或餐饮服务经理的职位。课程旨在为学生打下坚实的烹饪技能基础。学生还将学习卫生和安全、人员监督、精酿啤酒和葡萄酒搭配以及采购和控制。有了这个基础，毕业生将能够在任何需要烹饪行业基本和高级知识的环境中取得成功。
Mission
Daytona State College的烹饪管理课程致力于提供理论与实践相结合的优质教育，培养具有专业责任感和能力的人才，为酒店业的雇主提供价值。此外，我们的使命是为酒店业培养能够为行业和社区做出有意义贡献的领导者。
General Education Core - 15 Credits
Communication Core (3 credits)
- ENC1101 Introduction to Composition (3 Credits)
Mathematics Core (3 credits)
Choose One Course
- MAC1105 College Algebra (3 Credits)
Natural Sciences Core (3 credits)
- BSC1005 Survey of Biological Sciences (For Non-Science Majors) (3 Credits)
Humanities Core (3 credits)
Choose One Course
- ARH1000 Art Appreciation (3 Credits)
- HUM2020 Introduction to Humanities (3 Credits)
- LIT2000 Literature and Culture (3 Credits)
- MUL1010 Music Appreciation (3 Credits)
- PHI2010 Introduction of Philosophy (3 Credits)
- THE1000 Theatre Appreciation (3 Credits)
Social Sciences Core (3 credits)
Choose One Course
- AMH2020 United States History 1865 to Present (3 Credits)
- POS2041 American Federal Government (3 Credits)
AMH2020，POS2041 这些课程满足公民素养能力毕业要求。
Program Specific Courses
所有特定课程都要求学生获得“C”或更高的成绩才能满足毕业要求
- FOS1201 Sanitation and Safety (3 Credits)
- FSS1063C 烘焙与实验室 (3 学分)
- FSS1202C Food Production I and Lab (3 Credits)
- FSS1222C Food Production II and Lab (3 Credits)
- FSS1240C 当代美式烹饪与实验室（3学分）
- FSS1242C 国际烹饪与实验室 (3学分)
- FSS1270 Introduction to Craft Beer and Wine (3 Credits)
- FSS2210C 食品生产 III 及实验室 (3 学分)
- FSS2284C Catering and Buffet Management and Lab (3 Credits)
- HFT1000 酒店业简介（3学分）
- HFT1940C Hospitality Practicum I (Basic) and Lab (3 Credits)
- HFT1941C Hospitality Practicum II (Intermediate) and Lab (3 Credits)
- HFT2282 Hospitality Supervision (3 Credits)
- HFT2454 Hospitality Purchasing and Controls (3 Credits)
- HFT2942C 酒店业实习 III（高级）和实验室（3 学分）
Year 1
1st Semester
- ENC1101 Introduction to Composition (3 Credits)
- FOS1201 Sanitation and Safety (3 Credits)
- FSS1202C Food Production I and Lab (3 Credits)
- FSS1222C Food Production II and Lab (3 Credits)
- HFT1000 酒店业简介（3学分）
2nd Semester
- BSC1005 Survey of Biological Sciences (For Non-Science Majors) (3 Credits)
- MGF2130 Mathematical Thinking (3 Credits)
- FSS1063C 烘焙与实验室 (3 学分)
- FSS2284C Catering and Buffet Management and Lab (3 Credits)
Summer Semester
- HFT1940C Hospitality Practicum I (Basic) and Lab (3 Credits)
- HFT1941C Hospitality Practicum II (Intermediate) and Lab (3 Credits)
Year 2
1st Semester
- Social Sciences Core - Civic Literacy (AMH2020 or POS2041) (3 Credits)
- FSS1240C 当代美式烹饪与实验室（3学分）
- HFT2282 Hospitality Supervision (3 Credits)
- HFT2454 Hospitality Purchasing and Controls (3 Credits)
2nd Semester
- Humanities Core (3 Credits)
- FSS1270 Introduction to Craft Beer and Wine (3 Credits)
- FSS2210C 食品生产 III 及实验室 (3 学分)
- FSS1242C 国际烹饪与实验室 (3学分)
- HFT2942C 酒店业实习 III（高级）和实验室（3 学分）
共计 60 学分
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