CULINARY ARTS A.A.S.
This program prepares students to be confident, competent, kitchen and career-ready professionals. Through a combination of classroom and hands-on experiences, students master the fundamentals of food preparation, cooking, presentation, and menu design. In addition to learning the basics of preparing and cooking food, students explore the latest trends in food preparation, presentation, and culinary arts. Graduates can prepare meals that please the eye and the palate skillfully. »Æ¹ÏÊÓƵ’s new, state-of-the-art facility in the Plaza of the Arts building in the heart of downtown Auburn, NY, is the perfect venue to explore the art of cooking. Individualized cooking suites, digital demonstration kitchen, and advanced kitchen equipment combine to make »Æ¹ÏÊÓƵ’s Culinary program a one-of-a-kind opportunity to be regarded as a master chef.
Through a combination of classroom and hands-on experiences, students master the fundamentals of food preparation, cooking, presentation, and menu design. In addition to learning the basics of preparing and cooking food, students explore the latest trends in food preparation, presentation, and culinary arts. Graduates are able to skillfully prepare meals that please the eye and the palate. »Æ¹ÏÊÓƵ’s new, state-of-the-art facility in the Plaza of the Arts building in the heart of downtown Auburn, NY is the perfect venue to explore the art of cooking. Individualized cooking suites, digital demonstration kitchen, and advanced kitchen equipment combine to make »Æ¹ÏÊÓƵ’s Culinary program a one-of-a-kind opportunity to be regarded as a master chef.
PROGRAM LEARNING OUTCOMES
Culinary Arts A.A.S. students will:
- Learn the basics of food preparation, cooking, and menu design
- A curriculum that balances classroom instruction with hands-on experiences
- Develop and strengthen your hospitality skills
- Become a confident, competent, career-ready culinary professional
- Learn in a state-of-the-art facility in downtown Auburn, NY
- Learn the latest trends in culinary arts
CAREER POSSIBILITIES
Executive Chef, Pastry Chef, Chef de Cuisine, Sous Chef, Research and Development Chef, Food Service Manager, Restaurant Owner, Catering Cook, or Culinary Consultant.
LOCATION
»Æ¹ÏÊÓƵ’s new, state-of-the-art facility on 161 Genesee St (Plaza of the Arts building) in the heart of downtown Auburn, NY, is the perfect venue to explore the art of cooking. Individualized cooking suites, digital demonstration kitchen, and advanced kitchen equipment combine to make »Æ¹ÏÊÓƵ’s Culinary Institute a one-of-a-kind opportunity to be regarded as a master chef.
DEGREE REQUIREMENTS
The curriculum listed on this page represents the minimum coursework required for the AAS Culinary Arts degree. Any exception must be with the written consent of the Division of English/Humanities/Telecommunications chair.
| COURSES | CREDIT HOURS | |
|---|---|---|
| FIRST SEMESTER | ||
| CULA 100 | Food Safety and Sanitation | 2 |
| CULA 101 | Culinary Methods and Techniques I | 4 |
| General Education Mathematics and Quantitative Reasoning | 3 | |
| BIOL 209 | Basic Nutrition | 3 |
| ENGL 101 | Freshman English I | 3 |
| 15 | ||
| SECOND SEMESTER | ||
| CULA 102 | Culinary Methods and Techniques II | 4 |
| CULA 120 | Intro to Hospitality | 3 |
| ENGL 220 | Interpersonal Communications | 3 |
| Liberal Arts Elective | 3 | |
| Liberal Arts Elective | 3 | |
| 16 | ||
| THIRD SEMESTER | ||
| CULA 110 | Professional Cooking Methods I | 4 |
| CULA 130 | Food Purchasing | 3 |
| WS*/BIOL 180 | Viticulture and Enology | 3 |
| General Education DEISJ | 3 | |
| General Education Elective | 3 | |
| 16 | ||
| FOURTH SEMESTER | ||
| CULA 111 | Professional Cooking Methods II | 4 |
| CULA 275 | Internship in Culinary Arts | 3 |
| PHIL 140 | Ethical Issues – Food Industry | 3 |
| Elective | 3 | |
| Elective | 3 | |
| 16 | ||
| TOTAL CREDIT HOURS | 63 | |
* Students taking WS 180 must take an additional 3 credits of Liberal Arts Electives
A prior felony conviction may hinder a student’s ability to enroll in a course or complete the requirements of certain academic programs and/or meet the criteria for licensure required by certain professions.