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The Gulf Coast Culinary Institute James H. Faulkner State Community College Hospitality Management Services

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General Information

Public, coeducational, two-year college. Urban campus. Founded in 1965. Accredited by Southern Association of Colleges and Schools.

Program Information

Offered since 1994. Accredited by American Culinary Federation Accrediting Commission, Council on Hotel, Restaurant and Institutional Education. Program calendar is divided into semesters. 1-year certificate in dietary management. 1-year certificate in pastry/baking. 1-year certificate in condominium/resort management. 1-year certificate in hotel/restaurant management. 1-year certificate in culinary arts. 2-year associate degree in dietary management. 2-year associate degree in pastry/baking. 2-year associate degree in condominium/resort management. 2-year associate degree in hotel/restaurant management. 2-year associate degree in food service management. 2-year associate degree in culinary arts. 3-year associate degree in pastry/baking apprenticeship. 3-year associate degree in culinary arts apprenticeship.

Program Affiliation

American Culinary Federation; American Institute of Baking; American Wine Society; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; National Restaurant Association; National Restaurant Association Educational Foundation; Retailer’s Bakery Association; Society of Wine Educators.

Areas of Study

Baking; beverage management; cake decorating; confectionery show pieces; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service math; garde-manger; international cuisine; introduction to food service; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; patisserie; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; spices and aromatics; wines and spirits.

Facilities

Bakery; 4 classrooms; computer laboratory; 2 demonstration laboratories; food production kitchen; garden; gourmet dining room; 2 laboratories; learning resource center; 2 lecture rooms; library; 2 student lounges; teaching kitchen.

Student Profile

155 total: 120 full-time; 35 part-time. 60 are under 25 years old; 44 are between 25 and 44 years old; 16 are over 44 years old.

Faculty

12 total: 3 full-time; 9 part-time. 7 are industry professionals; 5 are culinary-certified teachers. Prominent faculty: Ron Koetter, CEC, CCE, AAC; Jim Hurtubise, CWPC; Edward Bushaw, CHA, CFBE. Faculty-student ratio: 1:15.

Special Programs

Culinary competitions, 2-year paid internship.

Typical Expenses

In-state tuition: $93 per semester hour. Out-of-state tuition: $186 per semester hour. Program-related fees include $200 for cutlery; $80 for uniform.

Financial Aid

In 2005, 6 scholarships were awarded (average award was $1000). Program-specific awards include American Culinary Federation scholarship $5000, Alabama Hospitality Association $5000. Employment placement assistance is available. Employment opportunities within the program are available.

Housing

Coed housing available. Average on-campus housing cost per month: $380. Average off-campus housing cost per month: $400.

Application Information

Students may begin participation in January, May, and August. Applications are accepted continuously. In 2005, 75 applied; 75 were accepted. Applicants must submit a formal application.

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Contact

Edward Bushaw
Director
James H. Faulkner State Community College Hospitality Management Services
3301 Gulf Shores Parkway
Gulf Shores, AL 36542
Telephone: 251-968-3103
Fax: 251-968-3120
E-mail: ebushaw@faulknerstate.edu
World Wide Web: http://www.gulfcoastculinaryinstitute.com.
 
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