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Hospitality and Tourism A.A.S. Culinary Arts Concentration
The Program (HEGIS Code 5011.10)
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 Hospitality and Tourism A.A.S. degree program positions students to take a leadership role in career areas involving culinary, hotel/restaurant management, and/or tourism.
Students in the Hospitality and Tourism A.A.S degree program choose one of three concentration areas:
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.
Students graduating from the Culinary Arts Concentration of the Hospitality and Tourism program with an A.A.S. degree will meet the following learning outcomes:
- 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.
- Successfully meet the SLOs of 7 of the 10 SUNY General Education categories.
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 opportunities available to graduates that many of our students have been employed in are:
- Line cook
- Sous chef
- Executive chef
- Pastry chef
- 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.
Although the program is not designed as a transfer degree, as many as 1/3 of all graduates choose to transfer. The most popular transfer destinations include Niagara University, Rochester Institute of Technology and Paul Smith’s College. Jefferson has partnered with some selected academic institutions to develop agreements that assist students with selecting courses in their academic program that will transfer effectively to specific baccalaureate programs. Currently formal agreements exist with Franklin University, Applied Management, B.S.; Paul Smith’s College, Hotel, Resort and Tourism Management, B.S., and SUNY Empire State College, Business Management, B.S.
Alexander Pope Vickers, Hospitality and Tourism Department Chair
Julie Hosbach, Winery Program Director
Application and Admissions Information
Office of Admissions
315-786-2277 or Toll Free 1-888-435-6522