Culinary Arts AAS

This program prepares students to be confident, competent, kitchen and career-ready professionals. Through a combination of classroom and hands-on experiences, students master the fundamentals of food preparation, cooking, presentation, and menu design. In addition to learning the basics of preparing and cooking food, students explore the latest trends in food preparation, presentation, and culinary arts. Graduates can prepare meals that please the eye and the palate skillfully. Cayuga’s new, state-of-the-art facility in the Plaza of the Arts building in the heart of downtown Auburn, NY, is the perfect venue to explore the art of cooking. Individualized cooking suites, digital demonstration kitchen, and advanced kitchen equipment combine to make Cayuga’s Culinary program a one-of-a-kind opportunity to be regarded as a master chef.

Program Learning Outcomes

Upon successful completion of this program, graduates will be able to:

Learn the basics of food preparation, cooking, and menu design
A curriculum that balances classroom instruction with hands-on experiences
Develop and strengthen your hospitality skills
Become a confident, competent, career-ready culinary professional
Learn in a state-of-the-art facility in downtown Auburn, NY
Learn the latest trends in culinary arts

Career Possibilities

Executive Chef, Pastry Chef, Chef de Cuisine, Sous Chef, Research and Development Chef, Food Service Manager, Restaurant Owner, Catering Cook, or Culinary Consultant.

Degree Requirements

The curriculum listed on this page represents the minimum coursework required for the AAS Culinary Arts degree. Any exception must be with the written consent of the Division of English/Humanities/Telecommunications chair.

Degree requirements for the Culinary Arts A.A.S. program
COURSES		CREDIT HOURS
FIRST SEMESTER
CULA 100	Food Safety and Sanitation	2
CULA 101	Culinary Methods and Techniques I	4
	General Education Mathematics and Quantitative Reasoning	3
BIOL 209	Basic Nutrition	3
ENGL 101	Freshman English I	3
		15
SECOND SEMESTER
CULA 102	Culinary Methods and Techniques II	4
CULA 120	Intro to Hospitality	3
ENGL 220	Interpersonal Communications	3
	Liberal Arts Elective	3
	Liberal Arts Elective	3
		16
THIRD SEMESTER
CULA 110	Professional Cooking Methods I	4
CULA 130	Food Purchasing	3
WS*/BIOL 180	Viticulture and Enology	3
	General Education DEISJ	3
	General Education Elective	3
		16
FOURTH SEMESTER
CULA 111	Professional Cooking Methods II	4
CULA 275	Internship in Culinary Arts	3
PHIL 140	Ethical Issues – Food Industry	3
	Elective	3
	Elective	3
		16
TOTAL CREDIT HOURS		63

* Students taking WS 180 must take an additional 3 credits of Liberal Arts Electives

A prior felony conviction may hinder a student’s ability to enroll in a course or complete the requirements of certain academic programs and/or meet the criteria for licensure required by certain professions.

Degree Programs

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