Culinary Arts
- AAS - Career Program
- Department of Hospitality
HERE ARE ALL THE INGREDIENTS FOR A GREAT START IN THE CULINARY ARTS.
Launch a career that combines the art, science and business of creating exceptional food. Through MCC’s Culinary Arts AAS degree you’ll learn in our professional kitchen facilities and student-run restaurant. MCC graduates land rewarding jobs in restaurants, bakeries, schools, catering, and private clients throughout the country. Demand is on the rise for chefs and culinary specialists. According to the Bureau of Labor Statistics, job growth is estimated at 9%. That translates to nearly 128,000 new jobs by 2024!
Your job title* could be:
- Chef
- Executive Chef
- Sous Chef
- Pastry Chef
- Food and Beverage Manager
- Baker
*Training and experience requirements may vary.
This two-year program will take your culinary skills to the next level. You’ll study—and practice--food preparation, safety, nutrition and presentation. Your “laboratory” is a professionally designed kitchen with everything you need to learn food organization, preparation, cooking methods and safety. You will also study the business side of running a profitable and efficient kitchen, including creating a food budget and managing a staff. In our highly acclaimed student-run restaurant, Food for Thought, you’ll practice the art of service and hospitality.
Classroom and hands-on experience will include:
- Food Safety
- Foundational Culinary Skills
- Kitchen Organization
- Cost Control and Menu Management
- Human Resources Management
- Basic Nutrition
Upon graduation, you’ll be ready to pursue an entry-level professional position in a wide variety of private, commercial or institutional food service operations, including:
- Wegmans
- Genesee Valley Club
- Oak Hill Country Club
- University of Rochester Food Service
- Salena's Mexican Restaurant
- RIT Dining Services
- Union Tavern
- P.F Chang’s
- Alchemy Wine & Beer
- JDubs Pizza and Subs
- The Gate House
CULINARY ARTS
A.A.S. Degree - Career Program
Department:Hospitality
School(s): Applied Sciences & Technologies
MCC Program Code: HM05
Description
Through combination of classroom and hands-on culinary laboratories, students will become proficient in culinary fundamentals and food service preparation. A graduate of the Culinary Arts Degree program will have established a basis for a career in the food service industry, and will qualify for a position as an entry-level culinary professional in a private, commercial or institutional food service operation.
Program Learning Outcomes
1. Work effectively as a member of a team.
2. Solve problems using critical thinking skills.
3. Communicate effectively.
4. Interact effectively with customers.
5. Employ career planning strategies such as mock interviews or resume development.
6. Discuss the history and trends in the culinary industry.
7. Use proper food handling techniques, including food safety and sanitation.
8. Apply different cooking techniques and evaluate their outcome.
9. Apply different baking techniques and evaluate their outcome.
10. Use the basic fundamentals of cooking in a professional kitchen.
11. Assess the factors that influence healthy food choices.
12. Apply basic culinary math.
Employment Potential
For related jobs: Career Coach
Occupational Resource: http://www.onetonline.org
Requirements for Program Entrance
Placement testing: TRS 200 AND TRS 092 with a grade of C or better OR MCC Level 2 Mathematics Placement
|
Distribution Requirements | Credit Hours |
|---|---|
| FIRST SEMESTER: 15-16 Credit Hours |  |
| FSA 109 Culinary Arts: Fundamentals of Food Preparation I (grade of C or higher required) | 5 |
| FSA 106 Food Safety and Sanitation (grade of C or higher required) | 1 |
| HSP 101 Introduction to the Hospitality Industry | 3 |
| ENG 101 College Composition OR ENG 200 Advanced Composition | 3 |
| MTH 150 Survey of Mathematics OR MTH 160 Statistics I OR MTH 165 College Algebra OR Higher SUNY GENERAL EDUCATION MATHEMATICS (and Quantitative Reasoning) (SUNY-MATH) ELECTIVE | 3-4 |
| Total | 15-16 |
| SECOND SEMESTER: 15 Credit Hours | |
| FSA 119 Culinary Arts: Fundamentals of Food Preparation II | 5 |
| HSP 102 Hospitality Service | 4 |
| SUNY GENERAL EDUCATION DIVERSITY: EQUITY, INCLUSION, AND SOCIAL JUSTICE (SUNY-DVRS) ELECTIVE (SOC 101 recommended) | 3 |
| FSA 117 Basic Consumer Nutrition OR BIO 117 Basic Consumer Nutrition | 3 |
| Total | 15 |
| THIRD SEMESTER: 16-17 Credit Hours | |
| FSA 211 Culinary Arts: Fundamentals of Baking and Pastry | 4 |
| ENG 105 Introduction to Literature OR ENG 250 Professional Communication | 3 |
| FSA 221 Cost Control | 3 |
| SPC 141 Interpersonal Speech Communication OR SPC 142 Public Speaking | 3 |
| Any SUNY GENERAL EDUCATION THAT SATISFIES SUNY GENERAL EDUCATION COMMUNICATION-WRITING (SUNY-COMW) ELECTIVE OR SUNY GENERAL EDUCATION COMMUNICATION-ORAL(SUNY-COMO) ELECTIVE OR SUNY GENERAL EDUCATION MATHEMATICS (and Quantitative Reasoning) (SUNY-MATH) ELECTIVE OR SUNY GENERAL EDUCATION HUMANITIES (SUNY-HUMN) ELECTIVE OR SUNY GENERAL EDUCATION NATURAL SCIENCES (and Scientific Reasoning) ((SUNY-NSCI) ELECTIVE OR SUNY GENERAL EDUCATION U.S. HISTORY and CIVIC ENGAGEMENT (SUNY-USCV) ELECTIVE OR SUNY GENERAL EDUCATION SOCIAL SCIENCES (SUNY-SOCS) ELECTIVE OR SUNY GENERAL EDUCATION (SUNY-WHGA) WORLD HISTORY and GLOBAL AWARENESS ELECTIVE OR SUNY GENERAL EDUCATION WORLD LANGUAGES (SUNY-WLNG) ELECTIVE | 3-4 |
| Total | 16-17 |
| FOURTH SEMESTER: 18-19 Credit Hours | |
| FSA 203 Culinary Arts II: Advanced Food Preparation | 5 |
| HSP 201 Hospitality Human Resource Management | 3 |
| HSP 260 Cooperative Education - Hospitality Management | 4 |
| Any 100 or 200 level Program Elective (HSP, FSA) | 3 |
| SUNY GENERAL EDUCATION NATURAL SCIENCES (and Scientific Reasoning) SUNY-NSCI ELECTIVE (CHE 110 recommended) | 3-4 |
| Total | 18-19 |
| TOTAL PROGRAM CREDITS | 64-67 |