Program Worksheet-Culinary Arts, AAS Fall 2023
Culinary Arts
A.A.S. Degree
Culinary Arts
The Culinary Arts program teaches aspiring hospitality and culinary students the “farm-to-table” concept driving menus in some of the finest restaurants worldwide. Utilizing products from the College’s own organic farm as part of the College’s innovative Farm to Bistro concept, students will be immersed in the practices of “gastronomy” as they learn about local agriculture and culinary practices. They will also benefit from hands-on professional training in the College’s downtown Ithaca culinary center Coltivare, complete with teaching kitchens, fully functional professional restaurant, and large-group serving capability.
“From my perspective, Coltivare and Tompkins Cortland Community College both embody the culinarian’s dream of utilizing as many as local ingredients as possible. Being surrounded by dozens of local farms supported by a committed community is one of the best feelings one can have.”
– Patrick Blackman, Culinary Program Liaison
Careers on Career Coach
Restaurant and culinary-related jobs are expected to grow at an average rate of 10% per year, according to the Bureau of Labor Statistics. In the Finger Lakes Region, hospitality and food-related employment is among the strongest sectors of the regional economy, with a large need for professional, highly trained workers. Also, as interest in healthy eating increases, so do the number of jobs in natural food preparation.
Learn more about related jobs:
Program Chairs
Susan Stafford
Professor, Hotel and Restaurant Management
Sue Stafford brings 30 years of experience in the hospitality industry to her position in the classroom as chair of the Hotel and Restaurant Management, Culinary Arts, and Wine Marketing Degree Programs. She was also instrumental in the development of the farm to bistro concept, which features an organic farm on campus that provides fresh produce to the College's downtown Ithaca restaurant and culinary center, Coltivare.
Amanda Bisson
Assistant Professor, Culinary Arts
Chef Amanda Bisson joined TC3 in 2017 as an educator in both culinary arts and sustainable farming. With over 10 years’ experience in both industries, she offers a wealth of knowledge to students in the Farm to Bistro learning community. Chef Bisson strongly believes in partnerships between chefs and farmers and their capacity to impact community food systems. “Culinary Arts is not just a career; it is a language, a science, an art, and comes with social responsibility to our community” she says.
Transfer Options
Graduates may continue their education via transfer to a four-year college or university. Transfer institutions include:
- Paul Smith's College
- Johnson & Wales
- SUNY College at Plattsburgh
- SUNY Delhi
- The Culinary Institute of America
Degree Requirements
A.A.S.
Minimum Credits for Graduation:
62 credits
Fall Term 1
| CULI101, Food Service and Preparation I, 4 cr. | Schedule: Sp, Su, Fa, Wi |
| ENGL100, Academic Writing I, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| ENVS110, Food Systems I: Introduction to the U.S. Food System, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| HRMG100, Introduction to the Hospitality Industry, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| HRMG105, Food Sanitation & Safety, 1 cr. | Schedule: Sp, Su, Fa, Wi |
| Choose one from the courses listed below: Minimum credits required: 3
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Spring Term 1
| CAPS121, Introduction to Spreadsheets, 1 cr. | Schedule: Sp, Su, Fa, Wi |
| CULI205, Garde-Manger & Catering Kitchen, 4 cr. | Schedule: Sp, Su, Fa, Wi |
| ENGL101, Academic Writing II, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| ENVS111, Food System II: Food Movements, 3 cr. | Schedule: Sp, Su, Fa, Wi |
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Select a minimum of 3 credits from the courses listed below:
MATH 110 should be selected unless a student plans to transfer to a four-year program. A MATH course for transfer should be chosen in consultation with the student's advisor to align with requirements at the intended transfer institution. MATH1@ MATH2@ |
Use Schedule Search for electives |
|
Select a minimum of 3 credits from the courses listed below:
BIOL 114, ENVS 101, or ENVS 141 recommended. Students planning to transfer to a four-year program should choose a course in consultation with the student's advisor to align with requirements at the intended transfer institution. ASTR@ BIOL@ CHEM@ CSCI160, Computer Science I, 3 cr. CSCI165, Computer Science II, 3 cr. CSCI205, Computer Science III-Data Structures, 3 cr. ENVS101, Introduction to Environmental Science, 3 cr. ENVS102, Technology and the Environment, 3 cr. ENVS116, Soil Science, 3 cr. ENVS141, Agroecology, 3 cr. ENVS202, Integrated Pest Management, 3 cr. GEOL@ METR@ PHSC@ |
Use Schedule Search for electives |
Fall Term 2
| CULI102, Food Preparation II, 4 cr. | Schedule: Sp, Su, Fa, Wi |
| CULI160, Back of House Kitchen Practicum, 2 cr. | Schedule: Sp, Su, Fa, Wi |
| ENVS112, Food Systems III: Identity, Ethics, and Culture in the Global Food System, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| HRMG107, Safe Alcohol Handling, 1 cr. | Schedule: Sp, Su, Fa, Wi |
| Choose one from the courses listed below: Minimum credits required: 3
|
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Select a minimum of 2 credits from the courses listed below:
A minimum grade of C is required in the Restricted Elective. Choose a BUAD, CULI, ENVS, HRMG, or WINE course. CULI 120 - Principles of Food Preservation - is strongly recommended. |
Use Schedule Search for electives |
Spring Term 2
| CULI270, Restaurant Operations & Front of House Practicum, 4 cr. | Schedule: Sp, Su, Fa, Wi |
| HRMG206, Food and Labor Cost Control, 3 cr. | Schedule: Sp, Su, Fa, Wi |
| WINE202, Beverage Studies, 3 cr. | Schedule: Sp, Su, Fa, Wi |
|
Select a minimum of 3 credits from the courses listed below:
Choose a BUAD, CULI, ENVS, HRMG, or WINE course. CULI 120 - Principles of Food Preservation - is strongly recommended. |
Use Schedule Search for electives |
|
Select a minimum of 3 credits from the courses listed below:
Choose a BUAD, CULI, ENVS, HRMG, or WINE course. CULI 120 - Principles of Food Preservation - is strongly recommended. |
Use Schedule Search for electives |
SUNY General Education and Tompkins Cortland Liberal Arts courses
Note: The @ symbol represents any course number or discipline. For example, BIOL @ means any course with a Biology course prefix. An @ alone means one course in any course discipline with any course number.
Degree Requirements
Microcredential: Food and Beverage Service
Minimum Credits for Graduation:
7 credits
The Food and Beverage Service Credential at Tompkins Cortland requires completion of three courses.
Printable version of credential checklist
HRMG 107 Safe Alcohol Handling (1 credit)
HRMG 108 Food and Beverage Service Operations (3 credits)
WINE 110 Bartending and Mixology(3 credits)
SAFE ALCOHOL HANDLING
The principles of responsible alcohol transactions, which include understanding alcohol laws, evaluating intoxication levels, dealing with difficult situations, and checking identification, are covered. Students prepare for industry certification testing. If the final exam is passed with a 80% grade or better, certification is awarded by the National Restaurant Association. Additional fee required. Prerequisites: Prior completion or concurrent enrollment in MATH 090 and RDNG 116 if required by placement testing. Fall and spring semesters.
FOOD AND BEVERAGE SERVICE OPERATIONS
A guest’s dining experience can be defined by the service they receive. In this course, students will examine concepts and techniques in front-of-house dining operations. Service, management, technology, trends, and communication will be presented. Students will engage in learning theory and in practice of hospitality service fundamentals through both lecture and lab experience. Spring Semester.
BARTENDING AND MIXOLOGY
This course will introduce students to the essentials of working within a bar and beverage service environment. Beginning with an introduction to the world of beverages, from the first distillates to modernist mixology, the history of spirits and their uses will be explored. Students will become familiar with base spirits, liqueurs, aromatized beverages, brews, wine pours, and other mixers. Through readings and hands-on, in-class, labs students will examine and practice the composition of classic cocktails as well as explore the new trends in culinary cocktails, beverage offerings, and pairings. Students will also apply learned principles using the proper standard complement of bar tools. The business of bar operations will be incorporated, including controls, costs, sales, safety, and hospitality. Some exposure to a point of sale system and its use will be introduced. Upon successful completion, students will have learned the basic skills necessary for an entry-level bartending position. Minimum age of 18. Course fee required. Fall, spring, and summer semesters.
Student Showcase
Grad of Note - Hannah Kalabanka
Why did you choose to attend Tompkins Cortland?
I chose to attend Tompkins Cortland community college because it was reasonably priced compared to other colleges while still offering a similar educational experience. It provided a lot of opportunities for growth and development in both personal and professional ways. I also had visited the college – seeing the culinary labs and establishment I would be working in made me more excited than nervous to venture off to college.Who at TC3 had the greatest positive impact on your experience?
The whole staff at Coltivare had a huge positive impact on my education, I couldn’t pick just one person. They all helped and enhanced my experience in different ways. I would like to give a special thank you to Sue Stafford, Jason Sidle, and Chef Amanda for really helping me through the process.
What were your extracurricular involvements at and how did they contribute to your college experience/future aspirations?
I didn’t have a lot of time for extracurricular activities due to my job at Coltivare, as well as becoming a teacher’s assistant for my final semester. I put a lot of time into my studies and putting extra time in at the restaurant. In the nature of my career, I felt that it was more important for me to be involved in hands-on experience rather than playing a sport or getting to involved with hobbies.
What are your next steps after graduation (employment, transfer, etc.), and how did the College prepare you for that?
Upon graduating TC3, I am continuing to work at the restaurant that is attached to culinary program, as well as continuing to be a teacher’s assistant for a couple of the culinary classes I have already experienced myself. I believe college gave me the experience to work in the kitchen at Coltivare or any other kitchen I choose. In addition, it gave me the knowledge to be able to teach newer students.
Tamarynde Cacciotti
Tamarynde Cacciotti, a December 2018 Culinary Arts graduate, is also the chef behind the farm-to-table taproom "The Downstairs," opening beneath downtown Ithaca’s The Watershed in Spring 2020. Already a fixture at the Watershed for her assortment of shrubs and pickled local veggies, Tammy is excited to help expand the food offerings available on-site there through the outgrowth of the new space. Construction is slated to begin next month with a hopeful February opening but the concept is one she and majority owners Ashley Cake and Dave Thomas have been workshopping for a while now. Learn more about how 22 years in the industry and a Tompkins Cortland associate's degree helped lead Tammy to this moment:
Why did you choose to attend Tompkins Cortland?
I went back to school at age thirty-four with two children. I had been waiting for a culinary program that would offer the right fit and finally found it! My children were both in school at that point so I made the plunge. I have had twenty-two years of restaurant/bar experience and a passion for local agriculture, so TC3’s farm-to-bistro program was right up my alley. I really loved the fact that it was not purely made up of culinary courses but included environmental science and wine courses as well.
How did your college experience at Tompkins Cortland prepare you for what came next?
Even though I already had some professional experience I have always believed that you are never done learning. There were so many things to learn about that I never knew before. The business classes and culinary math were essential to so many things regarding management and properly maintaining a business. Taking environmental sciences was essential to me as well because I believe that human beings are stewards of the earth and must know about the environment in order to properly take care of it.
What is your current position and how do you draw on your Tompkins Cortland coursework in your job?
I have worked at The Watershed since before we opened in December of 2016. The Watershed is a sustainable/no waste bar that is known for its conversational atmosphere. It is a space near and dear to my heart. Every step we take along the way to keep things running, we consider our ramifications on the environment and strive to have the least negative impact we can. This is something that was also an underlying theme throughout my time in the TC3 culinary program. I currently make things like pickles from local farms and shrubs for beverages at the Watershed.
There are many exciting things happening right now including a basement space below us that will shortly be turned into a taproom serving wine, beer, cider, and sugar cane sodas. I will be in charge of the food program: bringing elevated snacks to diners highlighting local farms. Things like jams, chutneys, pates, cheeses, pies and house made baked goods. Simple yet tasty foods that will be easy to eat alongside a taproom beverage. The sky is the limit. The menu will rotate frequently depending on what is growing that week and will be displayed digitally so that paper is not a factor. I eventually have goals of doing local beverage and food tastings and seasonal farmer’s dinners as well.
My other job right now is being a tour guide with an amazing company called Experience the Finger Lakes. My current boss Laura Winter Falk was also my wine instructor at Coltivare. We offer people an immersive experience of the Finger Lakes by taking them to local wineries, breweries, cideries and waterfalls. Working for this company has been a wonderful way to showcase and show off this region.
Who at TC3 had the greatest positive impact on your experience or your future?
There were so many people that affected me during my time with TC3. Among them were Jason Sidle who is currently Director of Operations at Coltivare. He was always there to offer support and to listen. He is also a wonderful example of how hard work really pays off. Another professor that really made an impression on me was Pat Sewell who teaches environmental sciences. The way he looked at the world really impacted me and the way I think. He also confirmed my beliefs in a lot of the ways I look at the environment and how that affects my approach to food.
Stephen Mead
After decades in manufacturing, Steve Mead was looking for a change. Turning to Tompkins Cortland, he set about reinventing himself through education with the support of the Pathways Scholarship program for adult students. What he was looking for beyond an upgrade to his technical skill set was the business acumen to begin building toward self-employment. Part of the first class to complete coursework at the brand new Coltivare Culinary Center in 2014, he got more than he bargained for including being part of the ground-up growth of a new enterprise. Hired on to join the center's professional staff just before graduating with honors in May 2016, Steve has been with Coltivare ever since. A steady presence and strong role model to students, he is an essential ingredient in the execution of event catering at the venue. Should he ever leave to pursue that ultimate dream of entrepreneurship, he will be sorely missed.
Why did you choose to attend Tompkins Cortland Community College?
I chose Tompkins Cortland at first because the campus is only 15 minutes from home. The other schools that are offering culinary programs were all more than 45 minutes away. I also chose Tompkins Cortland because I was acquainted with the campus from courses I took there in the late '70s.
How did Tompkins Cortland prepare you for what came next?
I have been cooking since I was 16, so learning how to cook was not my main goal. I was looking more for education about running a restaurant/food service business, and this degree program taught me a lot about the business aspects of the food service industry. I really gained insight into just what it takes to run/own a food service business.
What is your current position and how do you draw on your Tompkins Cortland coursework in your job?
I am currently the Events Chef at Coltivare, which is Tompkins Cortland's restaurant and culinary center. I was hired on there halfway through my last semester and have worked very hard to learn as much as possible about the business. I have chosen to stay on because I want to give back to the program. My position gives me the opportunity to work with current students and pass on some of the knowledge and life experience I have gained.
Who at TC3 had the greatest positive impact on your experience or your future?
Overall, Sue Stafford has had the greatest influence on my career. she was the program chair and my adviser while I was obtaining my degree. Her guidance has bot stopped because I graduated. I often rely on her many years of experience in the industry to help me plan future endeavors.
Although Sue Stafford has been and is a mentor to me, I would be negligent if I did not give thanks to the professional staff at Coltivare. The team we have there are more than willing to give support to their peers, and to them I offer my heartfelt thanks.
What were your extracurricular involvements at Tompkins Cortland and how did they contribute to your college experience/future aspirations?
In 2015, the Culinary Arts program was offered a chance to compete in the New York State Beef Council cooking competition for two-year schools. Sue Stafford asked me if I would be willing to head a team of my choosing, and needless to say I jumped at the opportunity. We made a strong showing by taking second place out of 10 teams, a great accomplishment for a new program.
I was also on the team for the Downtown Ithaca Chili Cook-Off that same year. The Chili Cook-Off pits local restaurant chili offerings against each other. Our vegetarian chili took second place finishing ahead of Moosewood, an establishment that specializes in vegetarian cuisine, so we considered this as good as a win.