FKCC Offers Accelerated Start to Culinary Degree

Condensed 8-week classes begin October 12

KEY WEST, FL, September 16, 2016—Florida Keys Community College (FKCC) continues to respond to the community’s economic needs by offering an accelerated start to a degree in Culinary Management.  Students can complete nine credits in just eight weeks via three condensed culinary courses that run October 12 through December 9.  Two courses, “Food and Beverage Cost Control” and “Food and Beverage Management,” meet at the Key West Campus on Mondays and Wednesdays, 12:00- 2:45 p.m., and Tuesdays and Thursdays, 2:00- 4:45 p.m., respectively.  “Food Service Sanitation and Safety” is primarily conducted online, but does include three labs on campus.  Students enrolled in all three courses will receive a $500 scholarship.

“With a college degree, there are many opportunities to enjoy a thriving culinary career here in the Keys—and beyond,” said Chef Jorge Sanchez, the director of FKCC’s culinary program.  “This is a great opportunity for individuals who want to operate a restaurant, bar, or catering business, especially those who may already be working in the industry and looking for ways advance.”

In support of the Keys’ most vital economic drivers, FKCC launched two new degrees in January: an Associate in Science in Culinary Management and an Associate in Science in Hospitality and Ecotourism Management.  In addition to the degrees, FKCC now offers several certificates.  Credits earned through certificates can be applied toward the corresponding associate degree, allowing students to earn credentials along their way to a degree.

FKCC’s Associate in Science in Culinary Management is a two-year degree comprised of 64 credits.  In the program, students learn technical skills and acquire practical knowledge necessary to enter a variety of jobs in the food service industry.  Coursework ranges from food and beverage cost analysis and menu design to techniques for creating and serving a variety of cuisines.  Students also develop broad business skills in leadership, management, and communication.  The curriculum is enhanced by internships, which allow students to gain real-world experience at restaurants, resorts, and caterers in the Keys.

“We will prepare students for a career in the culinary industry with hands-on instruction on the science, artistry, and business elements of culinary management,” said Sanchez.

For more information about the program, visit www.fkcc.edu or contact Chef Jorge Sanchez at [email protected] or 305-809-3288.

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