The Associate of Applied Science in Culinary and Hospitality Management Program at Florida Education Institute provides students with a strong foundation for entry-level roles across the culinary and hospitality industries. This associate degree blends hands-on culinary training with coursework in restaurant operations, guest services, and hospitality management.
Students develop essential skills in kitchen organization, food safety and sanitation, mise en place, knife skills, cooking methods, stocks and sauces, plate presentation, beverage services, and front-of-house operations, while also exploring tourism, hotels, marketing, sales, and hospitality concepts.
Learning takes place through a combination of lecture, demonstration, and hands-on practice in kitchen labs and restaurant-style environments, with an emphasis on professional behavior, teamwork, and real-world workflow to prepare students for fast-paced industry settings.
For more information about these options, view our Financial Aid Page.
The FEI High School Scholarship is available to high school seniors interested in pursuing their education at FEI. 4 annual scholarships of $2,500 each (two awarded in winter, two in fall).
For more information and requirements, view our Scholarships page.
Established in memory of Luis Alvarez, CPA, FEI's accountant from our founding until 2009. Mr. Alvarez believed in the human spirit and built his practice on sincere hard work and friendship.
For more information, view our Scholarships page.
The Culinary and Hospitality Management Associate of Applied Science program at Florida Education Institute prepares students for entry-level roles across the culinary and hospitality industries. The program blends hands-on culinary training with coursework in restaurant operations, guest services, and hospitality management. Students learn in kitchen labs and restaurant-style environments that emphasize teamwork, professionalism, and real-world workflows.
Explore Program DetailsStudents develop essential skills in kitchen organization, food safety and sanitation, mise en place, knife skills, cooking methods, stocks and sauces, plate presentation, beverage services, and front-of-house operations. The program also introduces hospitality concepts such as tourism, guest loyalty, marketing, and sales while reinforcing professional behavior and teamwork.
Learn More About the ProgramThe curriculum includes culinary courses such as Culinary Foundations, Culinary Techniques and Flavoring, Garde Manger, Professional Cooking, Modern Cuisine, International Cuisine, Latin Cuisine, and Pastry and Baking Fundamentals. Hospitality-focused courses include Restaurant Operations, Guest Services and Loyalty, Hospitality Marketing and Sales, and Culinary and Restaurant Management, along with general education coursework.
View Full Course ListGraduates of the Culinary and Hospitality Management program are prepared for entry-level roles in restaurants, hotels, catering operations, and other food-service or hospitality settings. Career paths may include positions such as line cook, prep cook, front-of-house team member, and roles in hotel or restaurant operations.
Explore Career OpportunitiesProspective students can connect with Florida Education Institute’s Admissions Advisors for help with the application process, program questions, and enrollment steps. For current tuition, fees, and financial aid information, students should contact the Financial Aid Office directly for the most accurate details..
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*When completed in normal program time
**https://www.bls.gov/ooh/management/food-service-managers.htm
