Indian River State College

Programme overview

Prepare for a career as a chef with core kitchen management skills. The program teaches food preparation at scale, cost control, staff scheduling and the sanitation practices required to maintain quality and safety. Available credentials include an Associate in Science in Culinary Management and multiple technical certificates (Chef’s Apprentice, Culinary Arts Management Operations, Culinary Arts, Culinary Operations Apprenticeship).

What you'll study

Coursework focuses on hands-on culinary skills and operations management. Key topics and capabilities described by the program are:

• Cooking and baking techniques, including preparing food in large quantities.
• Food cost control and pricing strategies.
• Inventory handling and food storage procedures.
• Food safety and sanitation practices.
• Leadership and kitchen management skills such as staff scheduling and overseeing production.

Entry requirements

The source lists distinct degree and technical certificate pathways but does not specify numeric entry criteria. Prospective students are encouraged to contact admissions or the program for detailed prerequisites for the Associate in Science and each technical certificate.

Career prospects

Graduates are prepared for roles as chefs and other positions within the food and beverage industry where culinary skill, large-scale food production and kitchen management are required.

Scholarships & funding angle (general)

The college highlights financial aid, scholarships and affordable tuition as available support options; applicants should consult the institution’s financial aid office for eligibility, application steps and program-specific funding opportunities.