Description
Through combination of classroom and hands-on culinary laboratories, students will become proficient in culinary fundamentals and food service preparation. A graduate of the Culinary Arts Degree program will have established a basis for a career in the food service industry, and will qualify for a position as an entry-level culinary professional in a private, commercial or institutional food service operation.

Program Learning Outcomes
1. Work effectively as a member of a team.
2. Solve problems using critical thinking skills.
3. Communicate effectively.
4. Interact effectively with customers.
5. Employ career planning strategies such as mock interviews or resume development.
6. Discuss the history and trends in the culinary industry.
7. Use proper food handling techniques, including food safety and sanitation.
8. Apply different cooking techniques and evaluate their outcome.
9. Apply different baking techniques and evaluate their outcome.
10. Use the basic fundamentals of cooking in a professional kitchen.
11. Assess the factors that influence healthy food choices.
12. Apply basic culinary math.

Employment Potential
For related jobs: Career Coach
Occupational Resource: http://www.onetonline.org

Requirements for Program Entrance
Placement testing: TRS 200 AND TRS 092 with a grade of C or better OR MCC Level 2 Mathematics Placement

Distribution Requirements	Credit Hours
FIRST SEMESTER: 15-16 Credit Hours
FSA 109 Culinary Arts: Fundamentals of Food Preparation I (grade of C or higher required)	5
FSA 106 Food Safety and Sanitation (grade of C or higher required)	1
HSP 101 Introduction to the Hospitality Industry	3
ENG 101 College Composition OR ENG 200 Advanced Composition	3
MTH 150 Survey of Mathematics OR MTH 160 Statistics I OR MTH 165 College Algebra OR Higher SUNY GENERAL EDUCATION MATHEMATICS (and Quantitative Reasoning) (SUNY-MATH) ELECTIVE	3-4
Total	15-16
SECOND SEMESTER: 15 Credit Hours
FSA 119 Culinary Arts: Fundamentals of Food Preparation II	5
HSP 102 Hospitality Service	4
SUNY GENERAL EDUCATION DIVERSITY: EQUITY, INCLUSION, AND SOCIAL JUSTICE (SUNY-DVRS) ELECTIVE (SOC 101 recommended)	3
FSA 117 Basic Consumer Nutrition OR BIO 117 Basic Consumer Nutrition	3
Total	15
THIRD SEMESTER: 16-17 Credit Hours
FSA 211 Culinary Arts: Fundamentals of Baking and Pastry	4
ENG 105 Introduction to Literature OR ENG 250 Professional Communication	3
FSA 221 Cost Control	3
SPC 141 Interpersonal Speech Communication OR SPC 142 Public Speaking	3
Any SUNY GENERAL EDUCATION THAT SATISFIES SUNY GENERAL EDUCATION COMMUNICATION-WRITING (SUNY-COMW) ELECTIVE OR SUNY GENERAL EDUCATION COMMUNICATION-ORAL(SUNY-COMO) ELECTIVE OR SUNY GENERAL EDUCATION MATHEMATICS (and Quantitative Reasoning) (SUNY-MATH) ELECTIVE OR SUNY GENERAL EDUCATION HUMANITIES (SUNY-HUMN) ELECTIVE OR SUNY GENERAL EDUCATION NATURAL SCIENCES (and Scientific Reasoning) ((SUNY-NSCI) ELECTIVE OR SUNY GENERAL EDUCATION U.S. HISTORY and CIVIC ENGAGEMENT (SUNY-USCV) ELECTIVE OR SUNY GENERAL EDUCATION SOCIAL SCIENCES (SUNY-SOCS) ELECTIVE OR SUNY GENERAL EDUCATION (SUNY-WHGA) WORLD HISTORY and GLOBAL AWARENESS ELECTIVE OR SUNY GENERAL EDUCATION WORLD LANGUAGES (SUNY-WLNG) ELECTIVE	3-4
Total	16-17
FOURTH SEMESTER: 18-19 Credit Hours
FSA 203 Culinary Arts II: Advanced Food Preparation	5
HSP 201 Hospitality Human Resource Management	3
HSP 260 Cooperative Education - Hospitality Management	4
Any 100 or 200 level Program Elective (HSP, FSA)	3
SUNY GENERAL EDUCATION NATURAL SCIENCES (and Scientific Reasoning) SUNY-NSCI ELECTIVE (CHE 110 recommended)	3-4
Total	18-19
TOTAL PROGRAM CREDITS	64-67

Revised 3/29/2024