A.A.S. Culinary Arts

The Degree

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

The Outlook

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 Program

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 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. 

The Experience

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.

The Graduates

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:

  • Chefs
  • Cooks
  • Menu Planners

The Scholarships

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 Faculty

The Culinary Arts faculty has real-world experience in the field in addition to having a culinary ranking.