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
  • CUL 105 Culinary Fundamentals Lab
  • CUL 110 Intermediate Culinary Applications
  • CUL 115 Intermediate Culinary Applications Lab
  • CUL 120 Foodservice Sanitation
  • CUL 140 Beverage Fundamentals
  • CUL 190 Food and Beverage Cost Controls
  • CUL 200 Garde Manger and International Cuisine
  • CUL 205 Garde Manger Lab
  • CUL 255 Culinary Restaurant Practicum
  • CUL 270 Hospitality Management Seminar
  • HOS 105 Orientation to Hospitality
  • Non-credit Program Requirement: 600 hours of Work Experience*

General Education

  • COM 100 Human Communication or COM 110 Public Speaking
  • ENG 101 Composition I
  • ENG 103 Composition II
  • NS 115 Introduction to Nutrition
  • CSC 135 Core Excel
  • HPE 214 Advanced First Aid, CPR and AED
  • 3 credit hours of SUNY General Education approved course in Diversity: Equity, Inclusion and Social Justice
  • 3 credit hours of SUNY General Education approved course in World Language
  • 3 credit hours of SUNY General Education approved course in US History and Civic Engagement OR World History and Global Awareness
  • 3 credit hours of SUNY General Education approved course in Mathematics and (Quantitative Reasoning) (MAT 110 Mathematics of Money recommended)
  • 8 credit hours of Approved Electives (any courses in ACC, BUS, CUL or HOS)

* 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.