Culinary Arts AAS
Program Highlights
- Program Type: Career
- Delivery: On-campus
- Personal Interests: Cooking, food and dining, entertaining
- Skill Building: Leadership, organization, communication, creativity, attention to detail
- Career Options: Restaurant management, catering and cooking, tourism
- Program Code: HEGIS 5011.10
Prepare for your culinary arts career with an associate’s degree from Jefferson
The Hospitality and Tourism A.A.S. program at Jefferson lets you choose a concentration in the culinary arts. You’ll take classes in culinary theory and practice, event management, and sanitation and safety, and learn from professional chefs and winemakers. Plus, you’ll gain hands-on experience working as an intern or preparing dinners and luncheons in our professional-quality kitchen and dining facilities.
Graduate ready for some of the best jobs in hotels and restaurants, tourism, wineries and craft breweries, and more.
You must demonstrate ability to acquire the skills and knowledge required for successful completion of courses and meet skills expected of a hospitality industry professional. Please review the hospitality and tourism program guidelines, which outlines these skills.
This program offers:
- Hands-on practice in real-world settings
- Networking opportunities with chefs and winemakers
- Fundamental skills and training for a fulfilling career after graduation
- Classes in human resources, marketing, and management
Turn your love for food and entertainment into a career
Graduates from Jefferson’s culinary arts program have ample job opportunities in one of the most lucrative and growing sectors of the U.S. economy, with potential for more than 1.5 million hotel, restaurant, and service industry jobs over the next 10 years. You may find work as a restaurant manager, chef, restaurateur, caterer, food and beverage manager, events manager, food writer, product developer, and more.
Jefferson’s program is designed for maximum access to the best jobs in the industry. Our graduates are positioned to compete with grads from four-year schools.
Learn to plan events, operate restaurants, and more
When you complete the Hospitality and Tourism A.A.S. degree with a concentration in culinary arts you will be able to:
- Plan and develop hospitality events, including festivals, weddings, conventions, and business meetings
- Explore career paths in hospitality, food service, tourism, and recreation
- Use human-resource strategies to operate lodging, food service, or other service operations
- Understand and apply food safety practices
Contact Enrollment Services for Application and Admissions Information
[email protected]
(315) 786-2437, fax (315) 786-2349 or toll free (888) 435-6522
8:00 a.m. - 5:00 p.m. Monday-Thursday
8:00 a.m. - 4:00 p.m. Friday
Put your degree to work or transfer to a four-year school
Jefferson’s program prepares graduates to enter the workforce. However, about a third of our graduates opt to pursue a bachelor’s degree.
Jefferson has formal transfer agreements in place with the following institutions to help students transfer smoothly:
- SUNY Cobleskill, Culinary Arts B.B.A.
- SUNY Empire State College, Business Management B.S.
- Franklin University, Applied Management B.S.
- Paul Smith’s College, Hotel, Resort and Tourism Management B.S.
Focus Further
Explore this program’s concentrations in hotel & restaurant management and winery management and marketing.
Degree requirements for Culinary Concentration, Hospitality and Tourism A.A.S.
Effective Spring 2016
| Culinary Arts Concentration Requirements (14-17 credit hours) | Credit Hours |
|---|---|
| CUL 102: Introduction to Culinary Theory and Practice | 2 |
| CUL 130: Sanitation and Safety | 1 |
| CUL Electives (3 courses) | 7-8 |
| Restricted Elective1 | 4-6 |
| Hospitality and Tourism Requirements (14 credit hours) | Credit Hours |
|---|---|
| HOS 101: Introduction to Hospitality & Tourism | 3 |
| HOS 251: Event Management | 3 |
| HOS 275: Jefferson Practicum or CUL 212: Quantity Food Production |
2 |
| HOS 276: Hospitality Internship or Business Elective2 |
3 |
| HRM 240: Food and Beverage Management | 3 |
| Business Requirements (6 credit hours) | Credit Hours |
|---|---|
| BUS 124: Marketing or BUS 131: Principles of Management |
3 |
| BUS 221: Human Resource Management | 3 |
| Liberal Arts Requirements (21 credit hours) | Credit Hours |
|---|---|
| ENG 101: Research and Composition | 3 |
| English Elective | 3 |
| Humanities Elective | 3 |
| Liberal Arts Elective | 3 |
| Math Elective3 | 3 |
| Science or Lab Science Elective | 3 |
| Social Science Elective | 3 |
| Free Elective Requirements (6 credit hours) | Credit Hours |
|---|---|
| Free Electives | 6 |
Total Credit Hours 61-64
| Advising Notes: | |
|---|---|
| 1Select from CUL, HOS, HRM, WIN. *BUS/HOS/HRM/WIN 153 Introduction to Winery Operation (1 credit) may be applied here. | |
| 2Selected from ACC, BUS, CIS, ECO, HOS, HRM. | |
| 3MTH elective must be college level MTH of at least 3 credits. |
Program contacts
Linda Dittrich
Associate Vice President for Math, Science, Technology & Health[email protected]
(315) 786-2323