Culinary Arts (Discontinued)
The Culinary A.A.S. is discontinued and no longer accepting applications for future semesters. Students currently enrolled in the program should use this page as a reference as they work to complete the program. We recommend future students consider our Hotel and Restaurant Management A.A.S. program as an alternative.
Program Requirements
To graduate [ 63 credits + 2.0 GPA or higher ]
Student may need to take the following courses:
| Section | Course Name | Credits | Minimum Grade |
|---|---|---|---|
| ENGL 098 | Accelerated Writing Skills for ENGL100 |
||
| RDNG 116 | College Reading & Study Skills |
||
| MATH Skills and Support Co-requisite course |
Fall
| Section | Course Name | Credits | Minimum Grade |
|---|---|---|---|
| FSS 142 | Exploration of A Local Food Systems: Finger Lakes |
1 | |
| CULI 101 | Introduction to Professional Cooking |
4 | C |
| ENGL 100 | Academic Writing I |
3 | C |
| ENVS 110 | Food Systems I: Introduction to the US Food System |
3 | |
| HRMG 100 | Introduction to the Hospitality Industry |
3 | C |
| HRMG 105 | Food Sanitation & Safety |
1 | C- |
| CAPS 121 | Introduction to Spreadsheets |
1 |
Spring
| Section | Course Name | Credits | Minimum Grade |
|---|---|---|---|
| CULI 205 | Garde-Manger & Catering Kitchen |
4 | C |
| ENGL 101 | Academic Writing II |
3 | |
| ENVS 111 | Food Systems II: Food Movements |
3 | |
| BUAD 103 OR BUAD 106 | Entrepreneurship I OR Foundations of Business |
3 | |
| MATH Elective | MATH 117 should be selected unless student plans to transfer to a four-year program. A MATH course for transfer should be chosen in consultation with the student’s advisor according to requirements at the intended transfer institution. |
3 |
Fall
| Section | Course Name | Credits | Minimum Grade |
|---|---|---|---|
| CULI 102 | Food Service & Preparation II |
4 | C |
| HRMG 108 | Food and Beverage Service Operations |
3 | C |
| ENVS 112 | Food Systems III: Identity, Ethics, & Culture in the Global Food System |
3 | |
| HRMG 107 | Safe Alcohol Handling |
1 | B |
| Restricted Elective | 4 Choose from BUAD, CULI, ENVS, HRMG, or WINE courses. Students may wish to take restricted electives in the second fall and or spring semesters. One course in WINE is strongly recommended. Students that wish to study abroad in second Fall should enroll in HRMG 220 with ENVS 112. WINE 110 will fulfil requirements for a microcredential in Food and Beverage Service. A minimum of 5 Restricted Elective credits is required. |
3 | C |
| Restricted Elective | 4 Choose from BUAD, CULI, ENVS, HRMG, or WINE courses. Students may wish to take restricted electives in the second fall and or spring semesters. One course in WINE is strongly recommended. Students that wish to study abroad in second Fall should enroll in HRMG 220 with ENVS 112. WINE 110 will fulfil requirements for a microcredential in Food and Beverage Service. A minimum of 5 Restricted Elective credits is required. |
2 or 3 |
Spring
| Section | Course Name | Credits | Minimum Grade |
|---|---|---|---|
| CULI 110 | Baking and Pastry |
4 | C |
| CULI 160 | Back of House Practicum |
2 | |
| HRMG 206 | Food & Labor Cost Control |
3 | C |
| ENGL 201 OR ENGL 204 OR ENGL 210 | Public Speaking OR Interpersonal Communication OR Intercultural Communication |
3 | |
| Science Elective | 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 according to requirements at the intended transfer institution. |
3 | C |