Cook up a career.
Fire up your future in cooking, baking or hospitality management with the SUNY Morrisville culinary arts management Associate in Applied Science (A.A.S.) degree program.
Why SUNY Morrisville Culinary Arts Management?
Our A.A.S. program combines classroom instruction, laboratory learning and hands-on experience, along with a summer cooperative work requirement, to prepare you for an immediate career in the culinary world.
Rooted in a culinary arts foundation focusing on cooking, baking, nutrition, pastry, stocks, sauces, garde-manger and meat/seafood/poultry fabrication, the curriculum also covers accounting, purchasing and cost control, and sales and marketing, so you will graduate with a well-rounded background in both the cooking and business elements of a culinary career.
The icing on the cake? In your final semester capstone course, you will assist directly in the operations of Morrisville’s Copper Turret Restaurant, which doubles as a unique real-world applied learning laboratory.
Like many of our students, you may choose to continue your studies at SUNY Morrisville through our Bachelor of Business Administration (B.B.A.) degree program in hospitality management.
You can also take advantage of membership in professional organizations including the International Food Service Executives Association (IFSEA), American Culinary Federation (ACF) and Eta Sigma Delta (ESD), International Honor Society for Hospitality & Tourism Students.
Skills You Will Gain
Upon program completion, you will be able to:
- Demonstrate skills and knowledge required of culinarians and apply them in a commercial kitchen operation
- Demonstrate industry-standard knowledge and skills regarding sanitation, food safety, nutrition and supervision in the hospitality industry
- Anticipate and manage labor and food costs to operate an economically sustainable establishment
- Work in a professional bakery or kitchen as a prep, line and pantry cook
- Demonstrate an understanding of hospitality industry purchasing by writing food specifications, applying purchasing practices, interpreting market trends, using new technology applications and analyzing operational cost control
- Explain basic concepts involved in marketing and how they can be applied to food service operations to meet financial objectives
- Identify and illustrate basic elements of equipment design and layout in food service facilities
- Possess an extensive business portfolio that displays an up-to-date resume, cover letter, skill set, work philosophy, career goals and work samples
- Demonstrate an understanding of the global hospitality industry and how the food service industry fits into hospitality
What Can I Do in Culinary Arts Management?
The A.A.S. program introduces you to diverse career options in restaurants, schools, health care and university food operations, and other institutions, in roles including:
- Chef
- Sous chef
- Line cook
- Prep cook
- Grill cook
- Executive chef
- Kitchen manager
- Pastry chef
- Baker
- Cake decorator
- Pizza maker
- Garde-manger
- Shift manager
Request Information
Connect with us to receive emails, text messages, and more about becoming a Mustang!
* Indicates required field.
