The Culinary Arts A.O.S. program prepares students for direct
employment in the culinary arts industry. Students gain theoretical
and hands-on experience related to both cooking and baking,
qualifying them to assume a variety of roles in the culinary arts
profession. The graduates of this program will:
Goal I: Demonstrate baking and cooking techniques following NYS
Department of Health Sanitation Guidelines.
- Apply the fundamentals of baking science to the
preparation of a variety of products. Properly use
and care for equipment normally found in the
bakeshop or baking area.
- Develop skills in knife, tool and equipment
handling and apply principles of food preparation
to produce a variety of food products. Operate
equipment safely and correctly. Apply knowledge
of the laws and regulations relating to safety and
sanitation in the kitchen.
- Develop skills in producing a variety of cold food
products. Prepare items appropriate for buffet
presentation, including decorative pieces.
- Describe the characteristics, functions, and food
sources of the major nutrients and explain how to
maximize nutrient retention in food preparation
and storage. Apply the principles of nutrient needs
throughout the life cycle of menu planning and
- Develop an understanding of the basic principles
of sanitation and safety and to be able to apply
them in the food service operations. Reinforce
personal hygiene habits and food handling practices
that protects the health of the consumer.
- Demonstrate the importance of a variety of
sustainable practices. Implement them in
food service operations as a means of controlling
operating costs and exercising good environmental
Goal II: Demonstrate purchasing, food costing, and personnel
management skills necessary to perform such functions within a
commercial food service operation.
- Perform mathematical functions related to
food service operations.
- Prepare for the transition from employee to
supervisor. Evaluate styles of leadership and
develop skills in human relations and personnel
Apply the principles of menu planning and layout
to the development of menus for various types of
facilities and service.
Apply the overall concept of purchasing and
receiving practices in quality food service operations.
Demonstrate knowledge of quality standards and
regulations governing food products through to
the purchasing function. Receive and store food
and non-food items properly.
Goal III: Support and provide strong service skills to ensure customer
- Be familiar with varieties of alcoholic and nonalcoholic
beverages. Develop an appreciation and
affinity for wine and food. Explain laws and
procedures related to responsible alcohol service.
- Perform dining room service functions using a
variety of service types. Demonstrate an
understanding of quality customer service.
- Develop an understanding of the hospitality
industry and career opportunities in the field.
Investigate trade publications and professional
organizations appropriate for continuing
education. Become familiar with the organizational
structure and basic functions of departments
within hospitality and food service establishments.
In addition to textbook expenses, students in the Culinary Arts
program are expected to purchase uniforms ($100+) and a knife set
($200+). Hats and/or hair nets are required by the New York State
Health Code. Students will be required to comply with the dress and
sanitation requirements of the American Culinary Federation.
The only jewelry permitted in cooking laboratories are wedding rings
and watches. No nail polish is allowed. Full uniform attire is
required for any food preparation activity in all labs at all times.
Specific details regarding the Policies for Food Laboratories are
available from the School of Hotel, Culinary Arts and Tourism.
Each Culinary Arts A.O.S. major must satisfy a work experience
requirement of 600 hours or its equivalent in the hospitality industry.
Details may be obtained from the Dean of the School of Hotel,
Culinary Arts and Tourism.
The Culinary Arts A.O.S. program enables graduates to:
- Demonstrate competency skills in basic food preparation, baking
and dessert making, food and beverage management, human
resource management, dining room and banquet service,
sanitation and nutrition;
Demonstrate basic skills in advanced techniques of haute cuisine,
garde manger, and pastry and desserts;
- Refine and strengthen culinary capabilities through the practical
application of skills and knowledge gained in foundation and
- Experience an appropriate 600 hours of work to complement the
classroom and laboratory requirements of the program, and
- Prepare for entry-level or management positions in the
The Culinary Arts A.O.S. program is accredited by the American Culinary Federation.
Click here for the 2017 A.O.S. program review.
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