Sullivan County Community College
Associate in Occupational Science in Culinary Arts
Loch Sheldrake, USA
Associate of Applied Science
DURATION
5 semesters
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
STUDY FORMAT
On-Campus
* students may apply to any program in the semester preceeding the program start date
Key Summary
About: The Associate in Occupational Science in Culinary Arts at SUNY Sullivan prepares students for entry-level culinary work through theory and hands-on practice in world cuisine, baking, restaurant service, wine and beverages. Students train in kitchens, bakeries and the Grossinger Dining Room via Catskill Hospitality Institute. Coursework covers Hospitality Purchasing, Cost Control and Human Resources, and students earn ServSafe and TIPS certifications.
Career Outcomes: Graduates can pursue roles such as line cook, pastry chef, bakery assistant, restaurant supervisor, catering coordinator, foodservice purchaser in restaurants, hotels, bakeries, catering firms and institutional foodservice. Skills include culinary techniques, food safety and hospitality management.
Got a taste for the foodie life? Gain the skills to excel as a professional in the food industry, including world cuisine, baking, restaurant service, wine & beverages, and more.
The Associate in Occupational Science degree in Culinary Arts prepares the student for entry-level work in the culinary field. Courses focus on the theory, practice, and hands-on work of culinary arts. Students work with industry professionals in several kitchens, bakeries, and the Grossinger Dining Room. Students will also take courses in Hospitality Purchasing, Cost Control, and Human Resources to round out their knowledge. They will receive ServSafe and TIPS certifications as part of their coursework.
The SUNY Sullivan Advantage
The Catskill Hospitality Institute at SUNY Sullivan prepares students who are passionate about hospitality service industries.
Hands-On Experience & Knowledge
Our program prepares students who are passionate about culinary service industries. Our students gain hands-on, real-world skills and knowledge to position themselves to perform locally and globally, with pride, enthusiasm, and with levels of service that exceed expectations.
Real-World, Live-Action Classrooms
Our associate degree programs deliver a hands-on, immersive experience that puts our graduates on the leading edge of industry standards and equips them with skills that are highly desirable to employers.
Experience That’s Real and Relevant
Students work alongside industry professionals in several bakeries, kitchens, and the Grossinger Dining Room. Courses in Hospitality Purchasing, Cost Control, and
Human Resources as well as ServSafe and TIPS certifications prepare our graduates in all aspects of the culinary business.
First Semester:
- Human Resource Management
- Introduction to Food and Baking
- Beverage Service
- Sanitation and Safety
- Composition I
Second Semester:
- Principles of Baking
- Hospitality Purchasing
- Culinary Arts Theory & Development
- Fundamentals of Speech
- Business Mathematics
- Principles of Marketing
Third Semester:
- Restaurant Operations
- Garde Manger
- Bakery Production
- Hospitality Cost Control
- Bread and Roll Production
Fourth Semester:
- Banquet & Catering Practices
- International Cuisines
- American Cuisine
- Advanced Baking Technique
- Nutrition
- Applied Nutrition Lab
- Free Elective By Advisement
Graduates of the Culinary Arts – AOS will have demonstrated:
- Industry-standard, entry-level skills
- Professionalism in themselves and their work
- The ability to creatively solve culinary problems and develop skills to evaluate their own and that of others
- Technical, cognitive, and creative thinking skills with professional and tangible results
Virtual open house is scheduled for Tuesdays at 3:30pm (USA eastern standard time)
