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Culinary Arts A.O.S.

Three students working over the stove in the food prep lab.

The Culinary Arts A.O.S. program prepares students for direct employment in the culinary arts industry. Students gain theoretical and hands-on experience related to both cooking and baking, qualifying them to assume a variety of roles in the culinary arts profession.

For interested students, there is a Baking Concentration within the Culinary Arts A.O.S.

The graduates of this program will:

Goal I: Demonstrate baking and cooking techniques following NYS Department of Health Sanitation Guidelines.

  • Apply the fundamentals of baking science to the preparation of a variety of products. Properly use and care for equipment normally found in the bakeshop or baking area.
  • Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. Operate equipment safely and correctly. Apply knowledge of the laws and regulations relating to safety and sanitation in the kitchen.
  • Develop skills in producing a variety of cold food products. Prepare items appropriate for buffet presentation, including decorative pieces.
  • Describe the characteristics, functions, and food sources of the major nutrients and explain how to maximize nutrient retention in food preparation and storage. Apply the principles of nutrient needs throughout the life cycle of menu planning and food preparation.
  • Develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the food service operations. Reinforce personal hygiene habits and food handling practices that protects the health of the consumer.
  • Demonstrate the importance of a variety of sustainable practices. Implement them in food service operations as a means of controlling operating costs and exercising good environmental stewardship.

Goal II: Demonstrate purchasing, food costing, and personnel management skills necessary to perform such functions within a commercial food service operation.

  • Perform mathematical functions related to food service operations.
  • Prepare for the transition from employee to supervisor. Evaluate styles of leadership and develop skills in human relations and personnel management.
  • Apply the principles of menu planning and layout to the development of menus for various types of facilities and service.
  • Apply the overall concept of purchasing and receiving practices in quality food service operations. Demonstrate knowledge of quality standards and regulations governing food products through to the purchasing function. Receive and store food and non-food items properly.

Goal III: Support and provide strong service skills to ensure customer satisfaction.

  • Be familiar with varieties of alcoholic and nonalcoholic beverages. Develop an appreciation and affinity for wine and food. Explain laws and procedures related to responsible alcohol service.
  • Perform dining room service functions using a variety of service types. Demonstrate an understanding of quality customer service.
  • Develop an understanding of the hospitality industry and career opportunities in the field. Investigate trade publications and professional organizations appropriate for continuing education. Become familiar with the organizational structure and basic functions of departments within hospitality and food service establishments.

In addition to textbook expenses, students in the Culinary Arts program are expected to purchase uniforms ($100+) and a knife set ($200+). Hats and/or hair nets are required by the New York State Health Code. Students will be required to comply with the dress and sanitation requirements of the American Culinary Federation.

Note: The only jewelry permitted in cooking laboratories are wedding rings. No nail polish is allowed. Full uniform attire is required for any food preparation activity in all labs at all times. Specific details regarding the Policies for Food Laboratories are available from the School of Hotel, Culinary Arts and Tourism.

Each Culinary Arts A.O.S. major must satisfy a work experience requirement of 600 hours or its equivalent in the hospitality industry. Details may be obtained from the Dean of the School of Hotel, Culinary Arts and Tourism.

The Culinary Arts A.O.S. program is accredited by the American Culinary Federation.

Click here for the 2021 A.O.S. program review.

Program Outcomes


Based on three year graduation rate - students started Fall 2020

  • Graduation Rate: 29.5%
  • Job Placement Rate: 89%
  • ACF Certification Rate: 96%


Based on three year graduation rate - students started Fall 2019

  • Graduation Rate: 38.6%
  • Job Placement Rate: 72%
  • ACF Certification Rate: 91%


Based on three year graduation rate - students started Fall 2018

  • Graduation Rate: 35.5%
  • Job Placement Rate: 33%
  • ACF Certification Rate: 37%


Based on three year graduation rate - students started Fall 2017

  • Graduation Rate: 27.6%
  • Job Placement Rate: 35%
  • ACF Certification Rate: 38%


Based on three year graduation rate - students started Fall 2016

  • Graduation Rate: 22.8%
  • Job Placement Rate: 66.7%
  • ACF Certification Rate: 50%
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Degree Plan

See the degree requirements and suggested course sequence.

Degree Plan


American Culinary Federation (ACF) Accreditation logo, links to ACF's website

American Culinary Federation Exemplary Status logo, links to ACF's exemplary website