The A.O.S. in Culinary Arts at SCCC |
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| Not only is the food service industry the country’s second largest employer, it
is also one of the fastest growing industries in the nation. Official United States
government and industry estimates predict that 250,000 new food personnel will be needed
annually. The single greatest need is for qualified chefs and cooks. The employment of
chefs and cooks is expected to increase faster than the average for all occupations. In
the finest traditions of the world’s haute cuisine, the Culinary Arts student will
receive practical culinary training and will develop expertise in the entire field of
"on-premises consumption" food handling, preparation and service. The teaching staff is well qualified, with practical experience in hotels, commercial and institutional food service operations. The department’s modern food labs include baking and rotating ovens, broilers, griddles and steam tables. Conditions in the food labs simulate hotel and restaurant kitchen and dining room conditions. The Casola Dining Room, adjacent to the Hotel and Restaurant Management laboratory, is a modern dining room facility. Its primary function is to provide opportunities for students to gain experience in a wide range of dining room and banquet service activities, including tableside preparation. Students gain practical experience by preparing and serving meals in the Casola Dining Room, which is open to the public for a la carte service and banquets. Typical positions for which graduates may qualify are: assistant chef (or with experience, executive chef or sous chef), managing chef, steward, working chef, assistant pastry chef, assistant garde manger, banquet chef, vegetable cook, broiler cook, soup and sauce cook, fry cook, second cook (commercial cook) and roundsman. Opportunities are available for students with imagination, creativity and a willingness to work. In addition to textbook expenses, students in the Culinary Arts program are expected to purchase uniforms ($150) and a knife set ($175). Hats and/or hair nets are required by the New York State Health Code. In addition, students will be required to comply with the dress and sanitation requirements of the American Culinary Federation Accrediting Commission. Note: The only jewelry permitted in cooking laboratories are wedding rings and watches. No nail polish is allowed. Full uniform attire is required for any food preparation activity in all labs at all times. Each Culinary Arts major must satisfy a work experience requirement of 600 hours or its equivalent in the hospitality industry. Details may be obtained from the chairperson of the Department of Hotel, Culinary Arts and Tourism.
This program is accredited by the American Culinary Federation Accrediting Commission.
First Year
Spring Semester
Second Year
Spring Semester
Minimum credit hours required for degree: 65 (Culinary Students / General Program take: HOT 114, HOT 220 and HOT 256.)(Culinary Students / Baking Concentration take: HOT 125, HOT 225 and HOT 226.) Notes:
Return to the Hotel, Culinary Arts and Tourism Department page |