Culinary Arts

Associate in Applied Science (A.A.S.)

Curriculum Requirements

As a student in this program, you are required to complete a minimum of 64 credit hours with a grade point average of no lower than C (2.0). For this degree program, you must successfully complete the following:

Program Core

CUL-100Culinary Fundamentals

3

CUL-105Culinary Fundamentals Lab

1

CUL-110Intermediate Culinary Applications

3

CUL-115Intermediate Culinary Applications Lab

1

CUL-120Foodservice Sanitation

1

CUL-140Beverage Fundamentals

3

CUL-190Food and Beverage Cost Controls

3

CUL-200Garde Manger and International Cuisine

3

CUL-205Garde Manger Lab

1

CUL-255Culinary Restaurant Practicum

5

CUL-270Hospitality Management Seminar

3

HOS-105Orientation to Hospitality

1

-
Non-credit Program Requirement: 600 hours of Work Experience*

General Education

ENG-101Composition I

3

ENG-103Composition II

3

NS-115Introduction to Nutrition

3

CSC-135Core Excel

1

HPE-214Advanced First Aid, CPR and AED

3

-World LanguageSUNY General Education approved course in World Language

3

-MathematicsSUNY General Education approved course in Mathematics (and Quantitative Reasoning)

3

-DEISJSUNY General Education approved course in Diversity: Equity, Inclusion and Social Justice

3

-
Approved Electives

8

 

Complete one of the following:

COM-100Human Communication

3

-
Or

COM-110Public Speaking

3

Complete one of the following:

-US HistorySUNY General Education approved course in US History and Civic Engagement

3

-
Or

-World HistorySUNY General Education approved course in World History and Global Awareness

3

*Students are required to complete 600 hours of work experience in culinary arts and hospitality while enrolled in the Culinary Arts or Hospitality and Tourism Management degree programs. Professional work experience complements classroom learning and hands-on labs by providing students with real-world career training.

Sample Schedule

The schedule below shows how the requirements for this degree may be met in four semesters. For some students, fulfilling degree requirements may take more than four semesters to complete. When planning your schedule, you should consult with your advisor.

First Semester (15 Credit Hours)

ENG-101Composition I

3

CUL-100Culinary Fundamentals

3

CUL-105Culinary Fundamentals Lab

1

CUL-120Foodservice Sanitation

1

CUL-140Beverage Fundamentals

3

HOS-105Orientation to Hospitality

1

HPE-214Advanced First Aid, CPR and AED

3

-
Professional Work Experience*

Second Semester (17 Credit Hours)

ENG-103Composition II

3

CUL-110Intermediate Culinary Applications

3

CUL-115Intermediate Culinary Applications Lab

1

CUL-190Food and Beverage Cost Controls

3

CSC-135Core Excel

1

NS-115Introduction to Nutrition

3

-World LanguageSUNY General Education approved course in World Language

3

-
Professional Work Experience*

Third Semester (17 Credit Hours)

CUL-200Garde Manger and International Cuisine

3

CUL-205Garde Manger Lab

1

CUL-255Culinary Restaurant Practicum

5

-MathematicsSUNY General Education approved course in Mathematics (and Quantitative Reasoning)

3

-
Approved Electives

2

-
Professional Work Experience*

Complete one of the following:

COM-100Human Communication

3

-
Or

COM-110Public Speaking

3

Fourth Semester (15 Credit Hours)

CUL-270Hospitality Management Seminar

3

-DEISJSUNY General Education approved course in Diversity: Equity, Inclusion and Social Justice

3

-
Approved Electives

6

-
Professional Work Experience*

Complete one of the following:

-US HistorySUNY General Education approved course in US History and Civic Engagement

3

-
Or

-World HistorySUNY General Education approved course in World History and Global Awareness

3

*Students are required to complete 600 hours of work experience in culinary arts and hospitality while enrolled in the Culinary Arts or Hospitality and Tourism Management degree programs. Professional work experience complements classroom learning and hands-on labs by providing students with real-world career training.

Program Learning Outcomes

Upon completion of the A.A.S. Culinary Arts program, students will be able to:

  • Consistently model standards of culinary professionalism.
  • Apply universal quality standards for raw ingredients as well as finished products.
  • Prescribe appropriate principles of cooking and preparation of food products.
  • Demonstrate ancillary skills including cost control, food service sanitation, and front of the house service according to accepted industry best practices.
  • Transition from working as an individual to working as contributing member of a vibrant, functional team.