Certificate in Applied Science (CAS)

Mahoney, Jay R.

Program Coordinator for Culinary Arts
Instructor of Food Service Management
Certified Executive Chef
ACF-CEC, AAC
304-367-4306
132 Education Building
Locust Avenue Campus, Fairmont
Image of Jay Mahoney

Feltz, Natalie

Assistant Professor
Program Coordinator of Food Service Management
304-669-5819
115 Education Building
Program Purpose: 
The C.A.S. Food Service Management – Culinary Arts specialization prepares graduates for
entry-level positions in the field of Culinary Arts. Additionally, it provides a separate degree
option for students completing another business or food service management degree
specialization, expanding their employability with focused skills in preparation and presentation
of food.
Student Learning Outcomes: 
Upon successful completion of the C.A.S. degree in Food Service Management – Culinary Arts,
graduates will be able to:
● Identify knowledge and skills to achieve guest satisfaction.
● Practice professionalism and ethics in simulation and real-world experiences.
● Practice basic principles of food sanitation and safety in the food service operation.
● Identify cultural competence practices necessary for guest satisfaction.
● Identify best practices to promote sustainability in the industry.
● Practice food production skills essential for success in the professional kitchen.
Opportunities: 
The Certificate of Applied Science in Food Service Management - Culinary Arts duplicates the 1st semester of the A.A.S. degree option in the same field but provides a more compressed skill set option in the 2 nd semester. Students successfully completing the C.A.S. and one year of industry experience are eligible to become Certified Culinarians (CC) through the American Culinary Federation, www.acfchefs.org. Opportunities exist for entry-level positions in food preparation and service in hotels, restaurants, catering operations, resorts, and institutions. Credits earned in the certificate program may be applied to the A.A.S. in Food Service Management – Culinary Arts specialization
Program Specific Accreditation: 
Culinary Arts and Pastry & Baking Arts Specializations:
American Culinary Federation Education Foundation’s Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800)624-9458
Program Total Credit Hours: 
31 CHs

ENGL 1104

Written English I
3|4
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

MGMT 2209

Principles of Management
3
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)
Program Specific Required Coursework: 
22 CHs

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1101

Fundamentals of Food
2
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 1130

Basic Baking
1
CH(s)

FOSM 1131

Basic Baking Lab
2
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)

FOSM 1180

Professionalism
2
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)

FOSM 2209

Food Specialties-Garde Manger II
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

FOSM 2208

Garde Manger
1
CH(s)
A Grade of “C” or higher required in all FOSM courses and English including Support Courses is Required
*Variable credit hours are indication of students requiring ENGL 1104 Support Courses
Model Schedule
Fall Semester

ENGL 1104

Written English I
3|4
CH(s)

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1101

Fundamentals of Food
2
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)

FOSM 1180

Professionalism
2
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)
Total Credit Hours: 
16 CHs
Spring Semester

FOSM 1130

Basic Baking
1
CH(s)

FOSM 1131

Basic Baking Lab
2
CH(s)

FOSM 2209

Food Specialties-Garde Manger II
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

MGMT 2209

Principles of Management
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

FOSM 2208

Garde Manger
1
CH(s)
Total Credit Hours: 
15 CHs
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