Notice:
Nov. 25, 2014:  

In recognition of the Thanksgiving holiday, all Jefferson Community College offices will close at 3:00 p.m. on Wednesday, November 26, 2014.

Hospitality and Tourism A.A.S. Culinary Arts Concentration

The Program (HEGIS Code 5011.10)

The Hospitality and Tourism A.A.S. degree program positions students to take a leadership role in career areas involving culinary, hotel/restaurant management, tourism, and winery management.
 
Students in the Hospitality and Tourism A.A.S degree program choose one of the following three concentration areas:

Culinary Arts
Hotel/Restaurant Management
Winery Management and Marketing

Culinary Arts Concentration

The Culinary Arts Concentration of the Hospitality and Tourism A.A.S. degree program is designed to give graduates maximum access to the best jobs in the field. They are generally competitive with graduates from four year programs in terms of starting salaries and management opportunities, with the exception of some positions in larger firms.

The program has an internship component, which allows students to gain real-world experience in their field and make job/career contacts.

Learning Outcomes

Students graduating from the Culinary Arts Concentration of the Hospitality and Tourism program with an A.A.S. degree will:

  • Demonstrate the ability to develop and plan a diverse range of hospitality events, such as festivals, weddings, conventions, and business meetings.
  • Analyze career paths within the hospitality, food service, tourism, and recreation industries.
  • Explain and apply human resource strategies in order to operate a lodging, foodservice, or related service operation.         
  • Demonstrate an understanding of critical food safety knowledge and practices.      

Culinary Arts Concentration Career Opportunities

This concentration will prepare students for employment in the second largest job market in the country. The foodservice industry is a dynamic and challenging array of employment opportunities. The culinary arts coursework in our program will prepare you for a rewarding and satisfying career. Culinary arts students will work in our hospitality facilities to prepare a variety of dinner events and luncheons. Visiting chefs and winemakers are regular guest lecturers in our kitchen and dining room.
 
Some of the employment opportunities available to graduates include:

  • Line cook
  • Sous chef
  • Executive chef
  • Pastry chef
  • Baker
  • Foodservice director
  • Catering director
  • Food journalist
  • Food photographer
  • Corporate chef
  • Food salesperson
  • Food stylist
  • Foodservice educator
  • Corporate research chef

Some positions may require additional study or additional work experience in a related specialty and almost one third of our graduates continue their education at four year schools..

Transfer Opportunities

Although the program is designed to prepare graduates to enter the workforce after completing the Associate degree, nearly one-third of our graduates choose to pursue a baccalaureate degree. The most popular transfer destinations include Niagara University, Rochester Institute of Technology and Paul Smith’s College. Jefferson has partnered with some select academic institutions and developed agreements that help students transfer smoothly to specific baccalaureate programs.  Currently, formal agreements exist with:  

SUNY Cobleskill, Culinary Arts, B.B.A.
Franklin University, Applied Management, B.S.
Paul Smith’s College, Hotel, Resort and Tourism Management, B.S.
SUNY Empire State College, Business Management, B.S.

Degree Requirements (Effective Spring 2015) Credit Hours
   
Liberal Arts Requirements (21 Credit Hours)  
ENG 101: Research and Composition   3
English Elective 3
Math Elective (one 3 cr. or more course) 3
Science or Lab Science Elective 3
Social Science Elective  3
Liberal Arts Elective 3
Humanities Elective 3
   
Free Elective Requirements (6 Credit Hours)  
Free Elective 3
Free Elective 3
   
BUS and HAT Requirements (25–26 Credit Hours)  
BUS 124: Marketing or BUS 131: Principles of Management 3
BUS 221: Human Resource Management 3
Business Elective (ACC, BUS, CIS, ECO) 3
CUL 102: Introduction to Culinary Theory and Practice 2
CUL 130: Sanitation and Safety  1
HOS 101: Introduction to Hospitality & Tourism  3
HOS 251: Event Management 3
HOS 275: Jefferson Practicum or CUL 212: Quantity Food Production 2
HOS 276: Hospitality Internship or Business Elective (ACC, BUS, CIS, ECO, HOS, HRM) 3
Restricted Elective (selected from CUL/HOS/HRM/WIN) * 2-3
   
Culinary Arts Concentration (9–11 Credit Hours)  
CUL Elective 3
CUL Elective    2
CUL Elective   2-3
Restricted Elective (selected from CUL/HOS/HRM/WIN) 2-3
   
TOTAL Culinary Arts Concentration 61-64
   
Advising Note:
*BUS/HOS/HRM/WIN 153 Introduction to Winery Operation (1 credit) may be applied here.

 

For More Information

Alexander Pope Vickers, Hospitality and Tourism Department Chair
avickers@sunyjefferson.edu
315-786-2356

Julie Hosbach, Winery Program Director
jhosbach@sunyjefferson.edu
315-786-2348

Application and Admissions Information
Office of Admissions
admissions@sunyjefferson.edu
315-786-2277 or Toll Free 1-888-435-6522