A.A.S. Culinary Arts
Associate of Applied Science (A.A.S.)
According to the National Restaurant Association (NRA), the restaurant industry employs 12.7 million people in both front-of-the-house and kitchen positions, and is one of the largest private-sector employers. And while almost 60% of all chefs, cooks and food preparation workers are employed in restaurants and other retail eating and drinking places, about 20% work in institutions such as schools, universities, hospitals and nursing homes. Grocery stores, hotels, and other organizations make up the difference. The outlook for career opportunities is promising, as the restaurant industry is projected to add 1.3 million positions in the next decade.
The Associate in Applied Science (A.A.S.) Culinary Arts degree program at Finger Lakes Community College is designed to prepare students for a career in the food services industry immediately upon graduation. Developed in partnership with the New York Wine & Culinary Center, the program will prepare students for a career in the very diverse food services industry and give them the foundation to continue towards a Bachelor's degree if they desire.
The A.A.S. program will broaden the student's knowledge of culinary arts, wine and beverage education and agriculture. The program includes additional course work in written and oral communications, science, math, business and history. Students will gain a greater educational background to integrate theory and practice. All culinary courses will take place at the New York Wine & Culinary Center, a short distance away from FLCC's main campus in Canandaigua. Please note: students in this program are required to purchase culinary uniforms and knife sets.
Honors Courses: The College offers honors courses that provide enhanced educational experiences for students who have demonstrated outstanding academic ability. Enrollment in honors courses is open to qualified students in this degree program, as well as all other qualified FLCC students. Successful completion of honors courses or an Honors Certificate may increase student transfer options to four-year institutions.
Program Learning Outcomes
Upon completion of this degree program, students will be able to:
- produce food in a safe and sanitary fashion for public consumption.
- demonstrate successfully the safe use of knives and other small wares as well as common foodservice equipment.
- identify produce, grocery, bakery, and center of the plate protein items.
- prescribe proper cooking methods for food items and develop recipe procedures to successfully execute these cooking methods.
- objectively evaluate finished food and beverage offerings for objective production quality.
- identify and discuss the unique food and beverage offerings of the Finger Lakes region.
- utilize the food pyramid and recommended daily allowances to develop menu items in proper portion size and nutritional balance.
- will manipulate recipe quantities to adjust yields.
- specify food and beverage offerings for purchase.
- plan, develop, and execute a menu featuring local food and beverage sources.
- successfully cost menu items and mark up appropriately to achieve desired profit margins.
- be able to value physical inventory and calculate an overall periodic food cost.
By aligning this program with the New York Wine & Culinary Center, students will learn the latest trends and apply practical skills in a real world setting. Additionally, students are required to complete both a "front of house" and "back of house" practicum of 135 hours each at the New York Wine & Culinary Center.
Students who successfully complete the Culinary Arts program at Finger Lakes Community College are well prepared to find employment as chefs, cooks, menu planners, and other food service occupations.
The culinary arts faculty have culinary ranking and will have experience in the profession. They will bring real-world experience to the classroom.