School of Hotel, Culinary Arts and Tourism

Welcome to the School of Hotel, Culinary Arts and Tourism

Fundamentals of Baking and Confections Microcredential

Learn more about the microcredential.

Check out Chef Hatalsky and some of our baking students talking about the program on Spectrum News!

Mill Lane Confection Lab is Now Open!

Learn more about the bean-to-bar chocolate process in our newest culinary lab.

On behalf of our faculty, staff and students of the School of Hotel, Culinary Arts and Tourism at SUNY Schenectady County Community College, I am pleased to welcome you to the School and our website. The SUNY Schenectady School of Hotel, Culinary Arts and Tourism is deeply rooted in a history of hospitality. 

The school is housed in Elston Hall, the former historic Hotel Van Curler. Today, the school offers five Associate degree programs 

• Culinary Arts A.O.S.
• Craft Beer Brewing A.A.S.
• Craft Spirit Distillation A.A.S.
• Hospitality and Tourism Management A.A.S.
• Hotel and Restaurant Management A.A.S.

Also offered are two concentrations (Culinary Arts A.O.S. - Baking Concentration, and Hotel and Restaurant Management A.A.S - Beverage Management Concentration), five certificate programs (Assistant Chef, Craft Beer Brewing, Craft Spirit Distillation, Hospitality and Tourism, and Mobile Food Service), and one microcredential (Fundamentals of Baking and Confections). These programs are designed to enable our graduates to go directly into the workforce or to transfer on to pursue their bachelor’s degrees. Currently, students have the opportunity on campus to obtain a B.B.A. in Hospitality Management from SUNY Delhi.

What sets us apart from other hospitality schools is our emphasis on hands-on experience. Our Hotel and Restaurant Management A.A.S. and our Culinary Arts A.O.S. degree programs each contain a 600-hour work experience requirement that we feel is invaluable in reinforcing the theoretical experience gained in the classroom. Our Hospitality and Tourism Management A.A.S. and our Craft Beer Brewing A.A.S. each contain an internship course that is required within the curriculum.

In addition, our a la carte restaurant (the Casola Dining Room), our banquets and special events (Van Curler Room and Lally Mohawk Room), our bakeshop (Pane e Dolci) and our butcher shop (Boucherie) provide practical hands-on experience while students participate in classes on campus. Off campus, we have numerous internship opportunities for our students. Most notably for more than 30 years we have sent our students to Disney Land and Disney World to participate in the Disney Internship Program, to the Kentucky Derby with Levy Restaurants, and all over the United States and Canada participating in golf tournaments and music festivals with Spectrum Concessions. These are great opportunities for our students.

In 2012, we were awarded our first Exemplary status from the American Culinary Federation, as we were granted two concurrent seven-year terms of accreditation with no areas of non-compliance. Today, we are one of two post-secondary program in culinary arts accredited by the American Culinary Federation with Exemplary status in New York State. We are extremely proud of this accomplishment!

This is a very exciting time to be in the hospitality industry. We look forward to seeing you as you begin your educational journey and hospitality career.

David E. Brough, Ph.D., CEC, CCE, CCA, AAC
Dean

 

600 Hour Work Experience Requirement

Current Hotel & Restaurant Mgmt. Students

View PDF of the 600 hour Work Experience Form
View PDF of the 600 hour Volunteer Sheet

Current Culinary Students

View PDF of the 600 hour Work Experience Form
View PDF of the 600 hour Volunteer Sheet
View PDF of the ACF Student Equipment Worksheet
View PDF of the Job Placement Information
View PDF of the ACFEF Accredited Program Graduate Certification Application

Please download and complete the 600 hour Work Experience Form, the ACF Student Equipment Worksheet, the Job Placement Information, and the ACFEF Accredited Program Graduate Certificate Application, scan the forms and send them to 600hours@sunysccc.edu as attachments in the same email.

Certified Culinarian

The certification program of American Culinary Federation, Inc. (ACF) recognizes those individuals who have demonstrated that they meet the minimum standards set for each level of certification. Those who earn certification are viewed as highly competent, respected professionals who are knowledgeable in their positions.

Steps for the application:

1. Fill out the front of the ACFEF Accredited Program Graduate Certification Application (found above).
   1. Check "Certified Culinarian"
   2. Fill out personal information
   3. Add date of graduation for associate's degree
   4. Check "Transcript Included" (HCAT Office will provide transcripts)
   5. Sign and date on page 2
2. Do not fill out financial information on page 2.
3. Do not check the box above your signature on page 2 of the ACFEF Accredited Program Graduate Certification Application if you want your certification accomplishments included in ACF communications or shared with media.
4. Sign, date, scan, and send to 600hours@sunysccc.edu.

Fees associated with the ACF certification for students at SUNY Schenectady are paid for by the generosity of the patrons of the Casola Dining Room and patrons participating in our banquets and special events in the Van Curler Room.