Culinary Arts

The Culinary Arts program teaches aspiring hospitality and culinary students the “farm-to-table” concept driving menus in some of the finest restaurants worldwide. Utilizing products from the College’s own organic farm as part of the College’s innovative Farm to Bistro concept, students will be immersed in the practices of “gastronomy” as they learn about local agriculture and culinary practices. They will also benefit from hands-on professional training in the College’s downtown Ithaca culinary center Coltivare, complete with teaching kitchens, fully functional professional restaurant, and large-group serving capability.

Culinary Arts

“From my perspective, Coltivare and Tompkins Cortland Community College both embody the culinarian’s dream of utilizing as many as local ingredients as possible. Being surrounded by dozens of local farms supported by a committed community is one of the best feelings one can have.”

– Patrick Blackman, Culinary Program Liaison

Careers on Career Coach

Restaurant and culinary-related jobs are expected to grow at an average rate of 10 percent per year, according to the Bureau of Labor Statistics. And in the Finger Lakes Region, hospitality and food-related employment is among the strongest sectors of the regional economy, with a large need for professional, highly trained workers. Also, as interest in healthy eating increases, so do the number of jobs in natural food preparation.

Select a career below to connect to Career Coach and find information about that career including median salary and job postings.

Explore more career options: A.A.S.

Program Chair

faculty-suestafford

Susan Stafford

Professor, Hotel and Restaurant Management

Sue Stafford brings 30 years of experience in the hospitality industry to her position in the classroom as chair of the Hotel and Restaurant Management, Culinary Arts, and Wine Marketing Degree Programs. She was also instrumental in the development of the farm to bistro concept, which features an organic farm on campus that provides fresh produce to the College's downtown Ithaca restaurant and culinary center, Coltivare.

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Transfer Options

Graduates may continue their education via transfer to a four-year college or university. Transfer institutions include:

  • Paul Smith's College
  • Johnson & Wales
  • SUNY College at Plattsburgh
  • SUNY Delhi
  • The Culinary Institute of America

 

Degree Requirements

A.A.S.
Minimum Credits for Graduation: 63 credits

Fall Term 1

Minimum Total Semester Credits: 17

CAPS121, Introduction to Spreadsheets, 1 cr. Schedule: Sp, Su, Fa, Wi 
CULI101, Food Service and Preparation I, 4 cr.
A minimum grade of C is required in CULI 101.
Schedule: Sp, Su, Fa, Wi 
ENGL100, Academic Writing I, 3 cr.
A minimum grade of C is required in ENGL 100. A student exempted from ENGL 100 must substitute a 3-credit Liberal Arts Elective. The course should be selected in consultation with the student's advisor.
Schedule: Sp, Su, Fa, Wi 
ENVS110, Food Systems Seminar I: Introduction to the U.S. Food System, 2 cr.
ENVS 110 is only offered in the Fall semester.
Schedule: Sp, Su, Fa, Wi 
HRMG100, Introduction to the Hospitality Industry, 3 cr.
A minimum grade of C is required in HRMG 100.
Schedule: Sp, Su, Fa, Wi 
HRMG105, Food Sanitation & Safety, 1 cr.
A minimum grade of C is required in HRMG 105.
Schedule: Sp, Su, Fa, Wi 
Select a minimum of 3 credits from the courses listed below:
MATH@
Use Schedule Search for electives

Spring Term 1

Minimum Total Semester Credits: 17

BIOL114, Essentials of Nutrition, 3 cr. Schedule: Sp, Su, Fa, Wi 
CULI160, Back of House Kitchen Practicum, 2 cr.
A minimum grade of C is required in CULI 160.
Schedule: Sp, Su, Fa, Wi 
CULI205, Garde-Manger & Catering Kitchen, 4 cr.
A minimum grade of C is required in CULI 205.
Schedule: Sp, Su, Fa, Wi 
ENGL101, Academic Writing II, 3 cr. Schedule: Sp, Su, Fa, Wi 
ENVS111, Food System Seminar II: Food Movements, 2 cr.
ENVS 111 is only offered in the Spring semester.
Schedule: Sp, Su, Fa, Wi 
Choose one from the courses listed below:
Minimum credits required: 3
BUAD103, Entrepreneurship I Schedule: Sp, Su, Fa, Wi
BUAD106, Foundations of Business Schedule: Sp, Su, Fa, Wi
BUAD219, Human Resource Management Schedule: Sp, Su, Fa, Wi

Fall Term 2

Minimum Total Semester Credits: 16

CULI102, Food Preparation II, 4 cr.
A minimum grade of C is required in CULI 102.
Schedule: Sp, Su, Fa, Wi 
ENVS112, Food Systems Seminar III: Identity, Ethics, and Culture in the Global Food System, 2 cr.
ENVS 112 is only offered in the Fall semester.
Schedule: Sp, Su, Fa, Wi 
HRMG107, Safe Alcohol Handling, 1 cr.
A minimum grade of B- is required in HRMG 107.
Schedule: Sp, Su, Fa, Wi 
WINE120, Survey of Wine and Alcoholic Beverages, 3 cr.
A minimum grade of C is required in WINE 120.
Schedule: Sp, Su, Fa, Wi 
Choose one from the courses listed below:
Minimum credits required: 3
ENGL201, Fundamentals of Speech Schedule: Sp, Su, Fa, Wi
ENGL204, Fundamentals of Interpersonal Communication Schedule: Sp, Su, Fa, Wi
Select a minimum of 3 credits from the courses listed below:
A minimum grade of C is required in the Restricted Elective.
Choose an ENVS, HRMG, or WINE course.
Use Schedule Search for electives

Spring Term 2

Minimum Total Semester Credits: 13

CULI270, Restaurant Operations & Front of House Practicum, 4 cr.
A minimum grade of C is required in CULI 270.
Schedule: Sp, Su, Fa, Wi 
HRMG206, Food and Labor Cost Control, 3 cr.
A minimum grade of C is required in HRMG 206.
Schedule: Sp, Su, Fa, Wi 
WINE202, Beverage Studies, 3 cr.
A minimum grade of C is required in WINE 202.
Schedule: Sp, Su, Fa, Wi 
Select a minimum of 3 credits from the courses listed below:
Choose ENVS 105 or a Foreign Language course.
ARAB101, Arabic I, 3 cr.
ARAB102, Arabic II, 3 cr.
CHIN101, Mandarin Chinese I, 3 cr.
CHIN102, Mandarin Chinese II, 3 cr.
ENVS105, Environmental Ethics, 3 cr.
FREN101, French I, 3 cr.
FREN102, French II, 3 cr.
FREN201, Intermediate French I, 3 cr.
FREN202, Intermediate French II, 3 cr.
GERM101, Beginning German I, 3 cr.
GERM102, Beginning German II, 3 cr.
ITAL101, Italian I, 3 cr.
ITAL102, Italian II, 3 cr.
RUSN101, Russian I, 3 cr.
RUSN102, Russian II, 3 cr.
SPAN101, Beginning Spanish I, 4 cr.
SPAN102, Beginning Spanish II, 3 cr.
SPAN201, Intermediate Spanish I, 3 cr.
SPAN202, Intermediate Spanish II, 3 cr.
Use Schedule Search for electives


SUNY General Education & Tompkins Cortland Liberal Arts courses

Note: The @ symbol represents any course number or discipline. For example, BIOL @ means any course with a Biology course prefix. An @ alone means one course in any course discipline with any course number.