{"@id":"https://credentialengineregistry.org/resources/ce-b1e889aa-0999-4cd1-9be6-377aa1deeac2","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-b1e889aa-0999-4cd1-9be6-377aa1deeac2","ceterms:name":{"en-US":"Associate in Science Degree of Culinary Management"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-1669f1e1-6521-433b-a45a-36eb974d2201"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:condition":{"en-US":["The College adheres to an \u0026#8220;Open Door\u0026#8221; admissions policy, which means that students may enter the college regardless of race, color, religion, gender, age, national origin, marital status or disability. General Admission Requirements: All correspondence concerning admission should be addressed to the Office of Enrollment Services, 5901 College Rd., Key West, FL 33040. Students may enter in the fall, spring or summer sessions. Prior to registering, a student must submit a completed application for admission and the nonrefundable $30 application fee to the Office of Enrollment Services. Applications may be completed online, in person, or by mail. Inactive Students: Students returning to the College after a one-year period of inactivity are required to submit an updated application for admission. Updated applications require residency information and related documentation. Requirements for Degree-Seeking Students: Associate degree and certificate-seeking students are required to satisfy college placement testing requirements, with the exception of students who meet the criteria outlined in 2013 Florida Statute s.1008.30(4)(a). See \u0026#8220;entry assessment at the College\u0026#8221; for further information. First Time in College Students: 1. Standard High School Diploma: An official final high school transcript with graduation date must be received in the Office of Enrollment Services prior to enrollment. If the student participated in Advanced Placement courses through a high school, the student must request the official score reports from the College Board to be sent to the Office of Enrollment Services for evaluation. 2. High School Equivalency Diploma (GED): An official transcript of GED results must be received in the Office of Enrollment Services prior to enrollment. 3. Home Education Graduate Students: Students must provide a notarized letter signed by a parent or legal guardian attesting that they have completed a home education program pursuant to the requirements in 1002.41 F.S. The letter must state a graduation date. Notarized letters must be received by the Office of Enrollment Services prior to enrollment. Transfer Students: A student who has attended another college or university prior to enrolling at the College is considered a transfer student. These students must submit official transcripts from all colleges previously attended prior to completion of the first term of registration. Quarter-hour credits will be converted to semester hours. According to Section 1007.24(7), Florida Statutes, any student who transfers among postsecondary institutions that are fully accredited by a regional or national accrediting agency recognized by the United States Department of Education and that participate in the statewide course numbering system shall be awarded credit by the College for courses satisfactorily completed by the student at the previous institutions. Generally, a course will be accepted if it parallels a course listed in this catalog. Credit will be allowed in courses with a grade of \u0026#8220;D\u0026#8221; or higher. However, a grade of \u0026#8220;C\u0026#8221; or higher must be earned in courses to be used to fulfill Gordon Rule requirements in Letters, Humanities, and Mathematics areas of the associate degrees. Transfer coursework may not meet the established course requirements for the student\u0026#8217;s program of study. A request for course substitution for any coursework must be initiated by the student. Course substitutions are evaluated as to level, content, quality, comparability, and degree program relevance by the faculty in the appropriate academic unit. In establishing the eligibility for transfer credit, the faculty may ask students to provide additional information, such as the original college catalog, course descriptions, course syllabi, stated learning-outcomes, assessment measures, and sample student work. Students may request an evaluation of credit from non-regionally accredited institutions they have attended. It is the student\u0026#8217;s responsibility to provide an official transcript from the non-regionally accredited institution, a copy of the course description and/or syllabus with faculty credentials for each class the student is requesting credit. The Chief Academic Officer or designee has the prerogative not to accept all or any part of the previously earned credit. Students with college credit from colleges outside the U.S. must have their documents evaluated by an approved commercial evaluating company. The College accepts official evaluations from NACES (National Association of Credential Evaluation Services) members."]},"ceterms:creditValue":[{"@type":"ceterms:ValueProfile","schema:value":60.0,"ceterms:creditUnitType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CreditUnit","ceterms:targetNode":"creditUnit:DegreeCredit","ceterms:frameworkName":{"en-US":"Credit Unit"},"ceterms:targetNodeName":{"en-US":"Degree Credit"},"ceterms:targetNodeDescription":{"en-US":"Credit that is issued or is accepted as credit for earning a college-level degree."}}]}],"ceterms:description":{"en-US":"Program Requirements"}}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-1669f1e1-6521-433b-a45a-36eb974d2201"],"ceterms:identifier":[{"@type":"ceterms:IdentifierValue","ceterms:identifierTypeName":{"en-US":"FLVC Public Status"},"ceterms:identifierValueCode":"Public"}],"ceterms:inLanguage":["en-US"],"ceterms:availableAt":[{"@type":"ceterms:Place","ceterms:latitude":24.582748,"ceterms:longitude":-81.74446,"ceterms:postalCode":"33040","ceterms:addressRegion":{"en-US":"FL"},"ceterms:streetAddress":{"en-US":"5901 College Rd."},"ceterms:addressLocality":{"en-US":"Key West"}}],"ceterms:description":{"en-US":"This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the food and beverage industry. Emphasis is placed on Culinary Management, Culinary Arts, and Chef Apprentice education and training. Our students receive intensive practical instruction in all aspects of food preparation and presentation, and are prepared to step into any culinary workforce, including the increasingly popular role of Professional Chef and Food and Beverage Manager. We accomplish this through classroom and lab courses in Baking and Pastry, Quantity Food Production, Classical Cuisine, International and Regional Foods, Garde Mange, Cost Control, Sanitation and Safety, and Culinary Competition. Our curriculum is designed to allow students to enter the workforce in the last year of their education or build upon it by transferring an Associates of Science degree toward s a bachelor's degree. Also, workforce certificates can be garnered to enhance current skills and experience/ These certificates include Chef's Apprentice Certificate, Culinary Arts Management Certificate, and Culinary Arts Certificate. This program focuses on broad transferable skills and stresses understanding and demonstration of the following elements of the culinary industry: culinary business, food science, culinary artistry, management, financial, technical and product skills, underlying principles of modern food technology, labor issues, and sanitation and safety."},"ceterms:alternateName":{"en-US":["Culinary Management"]},"ceterms:subjectWebpage":"http://cfk.edu","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:learningDeliveryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Delivery","ceterms:targetNode":"deliveryType:InPerson","ceterms:frameworkName":{"en-US":"Delivery Type"},"ceterms:targetNodeName":{"en-US":"In-Person Only"},"ceterms:targetNodeDescription":{"en-US":"Delivery is only face-to-face."}}],"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0504","ceterms:codedNotation":"12.0504","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Restaurant, Culinary, and Catering Management/Manager."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services.  Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations."}}]}