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
Curriculum Code: 0578
Campus Location: City and North
Business & Public Service Division