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-100 | Culinary Fundamentals | 3 |
| CUL-105 | Culinary Fundamentals Lab | 1 |
| CUL-110 | Intermediate Culinary Applications | 3 |
| CUL-115 | Intermediate Culinary Applications Lab | 1 |
| CUL-120 | Foodservice Sanitation | 1 |
| CUL-140 | Beverage Fundamentals | 3 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| CUL-200 | Garde Manger and International Cuisine | 3 |
| CUL-205 | Garde Manger Lab | 1 |
| CUL-255 | Culinary Restaurant Practicum | 5 |
| CUL-270 | Hospitality Management Seminar | 3 |
| HOS-105 | Orientation to Hospitality | 1 |
| - | Non-credit Program Requirement: 600 hours of Work Experience* | |
General Education
| ENG-101 | Composition I | 3 |
| ENG-103 | Composition II | 3 |
| NS-115 | Introduction to Nutrition | 3 |
| CSC-135 | Core Excel | 1 |
| -World Language | SUNY General Education approved course in World Language | 3 |
| -Mathematics | SUNY General Education approved course in Mathematics (and Quantitative Reasoning) | 3 |
| -DEISJ | SUNY General Education approved course in Diversity: Equity, Inclusion | 3 |
| - | Approved Electives | 8 |
| HPE-111 | First Aid and Basic Life Support | 1 |
| CSC-136 | PowerPoint | 1 |
| CSC-134 | Core Word | 1 |
Complete one of the following:
Complete one of the following:
| -US History | SUNY General Education approved course in US History and Civic Engagement | 3 |
-
| Or | |
| -World History | SUNY General Education approved course in World History and Global Awareness | 3 |
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)
Second Semester (17 Credit Hours)
| ENG-103 | Composition II | 3 |
| CSC-136 | PowerPoint | 1 |
| CUL-110 | Intermediate Culinary Applications | 3 |
| CUL-115 | Intermediate Culinary Applications Lab | 1 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| NS-115 | Introduction to Nutrition | 3 |
| -World Language | SUNY General Education approved course in World Language | 3 |
| - | Professional Work Experience* | |
Third Semester (17 Credit Hours)
| CUL-200 | Garde Manger and International Cuisine | 3 |
| CUL-205 | Garde Manger Lab | 1 |
| CUL-255 | Culinary Restaurant Practicum | 5 |
| -Mathematics | SUNY General Education approved course in Mathematics (and Quantitative Reasoning) | 3 |
| - | Approved Electives | 2 |
| - | Professional Work Experience* | |
Complete one of the following:
Fourth Semester (15 Credit Hours)
| CUL-270 | Hospitality Management Seminar | 3 |
| -DEISJ | SUNY General Education approved course in Diversity: Equity, Inclusion | 3 |
| - | Approved Electives | 6 |
| - | Professional Work Experience* | |
Complete one of the following:
| -US History | SUNY General Education approved course in US History and Civic Engagement | 3 |
-
| Or | |
| -World History | SUNY General Education approved course in World History and Global Awareness | 3 |
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.