Culinary Arts
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Program Description

The objective of the Culinary Arts curriculum is to provide a variety of culinary skills enabling graduates to enter positions in the hospitality industry, one of the largest in the United States, accounting for 8.1 percent of all employment nationally. With these skills, graduates can pursue their career aspirations amid a continuously evolving list of job opportunities. The A.O.S. degree is usually achieved through full-time day study, although several classes are available in the evening, or in a full or partial online format.

Throughout the Culinary Arts Program, food preparation and management skills are developed. Besides foundations-based coursework and skills development in hot food preparation, specific areas of study include wine appreciation, baking, methods and ingredients of international cuisines, America's regional cuisines, banquet management and buffet presentation and the skills of the cold kitchen. Practical experience is another highlight of the curriculum as students gain practical experience in the Statler Erie Room at North Campus and the E.M. Statler Dining Room at City Campus, as well as the campus cafeterias and the City Campus Atrium Café.

Graduates of the program can be employed throughout the hospitality industry as chefs, bakers, cooks and apprentices in hotels, restaurants, clubs and hospitals. They are also better prepared to attend nationally recognized culinary programs, as well as to transfer into bachelor's degree programs in many areas of hospitality management.


  • The Statler Foundation Scholarship
  • The Statler Foundation Study Abroad Scholarship
  • New York Restaurant Association Scholarships
  • New York State Hotel Association Scholarship
  • The Innkeepers Association of Western New York's Bertrand H. Hoak Memorial Scholarship Award
  • American Academy of Chefs
  • American Culinary Federation. Inc.
  • Chaine Des Rotisseurs

Degree: Associate in Occupational Studies
Hegis: 5404
Curriculum Code: 0578
Campus Location: City and North
Business & Public Service Division

Available at:
City and North

Pre-Admission Recommendations:
Food Preparation courses
Related Food Service  Experience

Recommended H.S. Courses And/Or Experiences:
2 Years Math
English Courses

Career Opportunities/Further Education:
Restaurant Industries
Bachelor's Degree Programs in Hospitality


Did You Know?

A significant number of courses have been renumbered as part of the State University of New York's policies which promote student mobility, through transfer of academic credit, to other SUNY institutions. All courses should be numbered at the 100-200 levels. The Listing Reference contains both the old and new numbers which should aid students in their choice of courses.


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