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.

Culinary Arts

“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 Chair

Chef Amanda Bisson

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. 

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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
BUAD103, Entrepreneurship I Schedule: Sp, Su, Fa, Wi
BUAD106, Foundations of Business Schedule: Sp, Su, Fa, Wi

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
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
ENGL201, Public Speaking Schedule: Sp, Su, Fa, Wi
ENGL204, Interpersonal Communication Schedule: Sp, Su, Fa, Wi
ENGL210, Intercultural Communication Schedule: Sp, Su, Fa, Wi
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 & 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