Culinary Arts AAS
Please note that the Hospitality and Tourism program with a concentration in
Culinary Arts at JCC is no longer accepting applications.
Prepare for your culinary arts career with an associate’s degree from Jefferson
The Hospitality and Tourism A.A.S. program at Jefferson lets you choose a concentration in the culinary arts. You’ll take classes in culinary theory and practice, event management, and sanitation and safety, and learn from professional chefs and winemakers. Plus, you’ll gain hands-on experience working as an intern or preparing dinners and luncheons in our professional-quality kitchen and dining facilities.
Graduate ready for some of the best jobs in hotels and restaurants, tourism, wineries and craft breweries, and more.
You must demonstrate ability to acquire the skills and knowledge required for successful completion of courses and meet skills expected of a hospitality industry professional.
This program offers:
- Hands-on practice in real-world settings
- Networking opportunities with chefs and winemakers
- Fundamental skills and training for a fulfilling career after graduation
- Classes in human resources, marketing, and management
Turn your love for food and entertainment into a career
Graduates from Jefferson’s culinary arts program have ample job opportunities in one of the most lucrative and growing sectors of the U.S. economy, with potential for more than 1.5 million hotel, restaurant, and service industry jobs over the next 10 years. You may find work as a restaurant manager, chef, restaurateur, caterer, food and beverage manager, events manager, food writer, product developer, and more.
Jefferson’s program is designed for maximum access to the best jobs in the industry. Our graduates are positioned to compete with grads from four-year schools.
Learn to plan events, operate restaurants, and more
When you complete the Hospitality and Tourism A.A.S. degree with a concentration in culinary arts you will be able to:
- Plan and develop hospitality events, including festivals, weddings, conventions, and business meetings
- Explore career paths in hospitality, food service, tourism, and recreation
- Use human-resource strategies to operate lodging, food service, or other service operations
- Understand and apply food safety practices
Contact Enrollment Services for Application and Admissions Information
admissions@sunyjefferson.edu
(315) 786-2437, fax (315) 786-2349 or toll free (888) 435-6522
8:00 a.m. - 5:00 p.m. Monday-Thursday
8:00 a.m. - 4:00 p.m. Friday
Put your degree to work or transfer to a four-year school
Jefferson’s program prepares graduates to enter the workforce. However, about a third of our graduates opt to pursue a bachelor’s degree.
Jefferson has formal transfer agreements in place with the following institutions to help students transfer smoothly:
- SUNY Cobleskill, Culinary Arts B.B.A.
- SUNY Empire State College, Business Management B.S.
- Franklin University, Applied Management B.S.
- Paul Smith’s College, Hotel, Resort and Tourism Management B.S.
Suggested 4-Semester Pathway
The four-semester pathway is intended for the typical student. Always look at placement scores, AP, and previous college credits to ensure proper placement in the first and subsequent semesters.
| Semester 1 | Credit Hours |
|---|---|
| HOS 101: Introduction to Hospitality and Tourism | 3 |
| ENG 101: Research and Composition | 3 |
| CUL 102: Introduction to Culinary Theory and Practice | 2 |
| INT 111: College Foundations | 1 |
| CUL 130: Sanitation and Safety | 1 |
| MTH Elective3 | 3 |
| Social Science Elective | 3 |
| Semester 2 | Credit Hours |
|---|---|
| HOS 275: Jefferson Practicum or CUL 212: Quantity Food Production | 2 |
| BUS 231: Principles of Management or BUS 232: Marketing | 3 |
| HRM 240: Food and Beverage Management | 3 |
| Restricted Elective1 (Recommend: CUL 150: Introduction to Hors d'oeuvres and Appetizers or HRM 274: Bartending Management) | 3 |
| ENG Elective | 3 |
| Semester 3 | Credit Hours |
|---|---|
| Culinary Arts Elective (Recommend:CUL 105: Grow-Prep-Eat: From Farm to Table or CUL 140: Principles of Baking 1 | 2-3 |
| HOS 251: Event Management | 3 |
| Humanities Elective | 3 |
| Restricted Elective1 (Recommend: CUL 150: Introduction to Hors d'oeuvres and Appetizers, HRM 274: Bartending Management, HRM 150: Introduction to Entrepreneurship, or HRM 152: Wine Selection and Appreciation) | 3 |
| SCI Elective | 3 |
| Free Elective (Recommend: BUS 157: Professional Development and Skills Seminar) | 1-3 |
| Semester 4 | Credit Hours |
|---|---|
| HOS 276: Hospitality Internship OR BUS Elective | 3 |
| Culinary Elective (Recommend: CUL 150: Introduction to Hors d'oeuvres and Appetizers) | 2 |
| Culinary Elective (Recommend: CUL 240: Principles of Baking 2) | 2 |
| BUS 221: Human Resource Management | 3 |
| Liberal Arts Elective | 3 |
| Free Elective (Recommend: BUS 230: Customer Service Relations) | 3 |
Lookup Course Description
Degree requirements for Culinary Concentration, Hospitality and Tourism A.A.S.
Effective Spring 2016
| Culinary Arts Concentration Requirements (14-17 credit hours) | Credit Hours |
|---|---|
| CUL 102: Introduction to Culinary Theory and Practice | 2 |
| CUL 130: Sanitation and Safety | 1 |
| CUL Electives (3 courses) | 7-8 |
| Restricted Elective1 | 4-6 |
| Hospitality and Tourism Requirements (14 credit hours) | Credit Hours |
|---|---|
| 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 Elective2 |
3 |
| HRM 240: Food and Beverage Management | 3 |
| Business Requirements (6 credit hours) | Credit Hours |
|---|---|
| BUS 231: Principles of Management or BUS 232: Marketing |
3 |
| BUS 221: Human Resource Management | 3 |
| Liberal Arts Requirements (21 credit hours) | Credit Hours |
|---|---|
| ENG 101: Research and Composition | 3 |
| English Elective | 3 |
| Humanities Elective | 3 |
| Liberal Arts Elective | 3 |
| Math Elective3 | 3 |
| Science or Lab Science Elective | 3 |
| Social Science Elective | 3 |
| Free Elective Requirements (6 credit hours) | Credit Hours |
|---|---|
| Free Electives | 6 |
Total Credit Hours 61-64
Program Contact
Dawn Robinson
Assistant Professor of Business and Business Department Chairdrobinson@sunyjefferson.edu
(315) 786-2486