A.A.S. Culinary Arts
Associate in Applied Science (A.A.S.)
According to the National Restaurant Association (NRA), the restaurant industry employs 14 million people in front-of-the-house and kitchen positions, and is one of the largest private-sector employers. While almost 60 percent of all chefs, cooks and food preparation workers are employed in restaurants and other retail eating and drinking places, about 20 percent 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 A.A.S. Culinary Arts degree program at Finger Lakes Community College is designed to prepare you 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 you for a career in the very diverse food services industry. Additionally, it will give you the foundation toward continuing your studies at a four-year college or university.
The A.A.S. program will broaden your knowledge of culinary arts, wine and beverage education, and agriculture. The program includes additional coursework in written and oral communications, science, math, business, and history. Through it, you will gain a greater educational background, which will help you with integrating theory and practice. All culinary courses will take place at the New York Wine & Culinary Center, which is just a short distance from FLCC's main campus in Canandaigua.
Please Note: As a culinary arts major, you will be required to purchase culinary uniforms and knife sets.
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.
- 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.
- Value physical inventory and calculate an overall periodic food cost.
By aligning this program with the New York Wine & Culinary Center, you will learn the latest trends while applying practical skills in a real world setting. Additionally, while in the program, you will be required to complete a "front of house" and "back of house" practicum of 135 hours each at the New York Wine & Culinary Center.
After successfully completing the culinary arts program at FLCC, you will be well-prepared to enter the job market. Graduates have gone on to become:
- Menu Planners
As a Culinary Arts major, if you meet specific award criteria, you will be eligible for the S & S Memorial Scholarship. For information on this scholarship, contact the FLCC Foundation.
The Culinary Arts faculty has real-world experience in the field in addition to having a culinary ranking.