Culinary Arts, A.A.S.

What You'll Learn

Master the Kitchen, Protect the Planet

Learn practical skills for �첥��Ƶ in the culinary world! Our program teaches knife skills, kitchen techniques, and food safety. You'll also learn about sustainability in the restaurant and farming industry.

Gain a solid understanding of the professional skills necessary to break into the culinary field, whether as your own boss or in a food service institution.

Student & Faculty Stories

Culinary Arts Students Make Thanksgiving Pies for Veterans

Culinary Arts students at �첥��Ƶ Cortland Community College are helping make Thanksgiving a bit

Program Requirements

To graduate [ 63 credits + 2.0 GPA or higher ]

Developmental Courses

First Year

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 A "C" or better grade is required in ENGL 100. A student exempted from ENGL 100 must substitute a three-credit liberal arts elective. The course should be selected in consultation with the student's advisor.	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

Second Year

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

This is a stackable Program

Take on as much (or as little) as you want. Our microcredentials and certificates provide you with credits to apply to 2-year programs – when you’re ready!

Certificate

Wine Marketing Certificate

Career Degree

Culinary Arts, A.A.S.

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

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