Culinary Arts AAS
SUNY Jefferson
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Culinary Arts AAS

Professor and two students working in kitchen

Program Highlights

  • Program Type: Career
  • Delivery: On-campus
  • Personal Interests: Cooking, food and dining, entertaining
  • Skill Building: Leadership, organization, communication, creativity, attention to detail
  • Career Options: Restaurant management, catering and cooking, tourism
  • Program Code: HEGIS 5011.10

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. Please review the hospitality and tourism program guidelines, which outlines these skills.

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

Jules Center 6-010 (ground level)
(315) 786-2437, fax (315) 786-2349 or toll free (888) 435-6522

8:00 a.m. - 4:00 p.m. Monday-Thursday
8:00 a.m. - 1:00 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.


Focus Further

Explore this program’s concentrations in hotel & restaurant management and winery management and marketing.


Degree requirements for Culinary Concentration, Hospitality and Tourism A.A.S.

Effective Spring 2016

Culinary Arts Concentration Requirements (14-17 credit hours)
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)
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 
HOS 276: Hospitality Internship or
Business Elective2
HRM 240: Food and Beverage Management 3
Business Requirements (6 credit hours)
Business Requirements (6 credit hours) Credit Hours
BUS 124: Marketing or
BUS 131: Principles of Management
BUS 221: Human Resource Management 3
Liberal Arts Requirements (21 credit hours)
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)
Free Elective Requirements (6 credit hours) Credit Hours
Free Electives 6

 Total Credit Hours 61-64


Advising Notes
Advising Notes:  
1Select from CUL, HOS, HRM, WIN. *BUS/HOS/HRM/WIN 153 Introduction to Winery Operation (1 credit) may be applied here.  
2Selected from ACC, BUS, CIS, ECO, HOS, HRM.  
3MTH elective must be college level MTH of at least 3 credits.  


Program Contact

Dawn Robinson

Assistant Professor of Business and Business Department Chair
(315) 786-2486