Culinary Arts

50% or more of this program can be completed online.


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


A.A.S. Degree - Career Program


School(s): Applied Sciences & Technologies

MCC Program Code: HM05

50% or more of this program can be completed online.

This program's design is based on: New MCC General Education

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:

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 Credit Hours
FSA 109 Culinary Arts: Fundamentals of Food Preparation I5
FSA 106 Food Safety and Sanitation1
HSP 101 Introduction to the Hospitality Industry3
ENG 101 College Composition OR ENG 200 Advanced Composition3
MTH 130 Modern Business Mathematics OR MTH 160 Statistics I OR MTH 165 College Algebra OR Higher#3
Total 15
SECOND SEMESTER: 16 Credit Hours
FSA 119 Culinary Arts: Fundamentals of Food Preparation II5
HSP 102 Hospitality Service4
SOC 101 Introduction to Sociology3
FSA/BIO 117 Basic Consumer Nutrition3
Total 16
THIRD SEMESTER: 16 Credit Hours
FSA 211 Culinary Arts: Fundamentals of Baking and Pastry4
ENG 105 Introduction to Literature OR ENG 250 Professional Communication###3
FSA 221 Cost Control3
SPC 141 Interpersonal Speech Communication OR SPC 142 Public Speaking OR SUNY HUMANITIES ELECTIVE (SUNY-H)3
Total 16
FOURTH SEMESTER: 17 Credit Hours
FSA 203 Culinary Arts II: Advanced Food Preparation5
HSP 260 Cooperative Education - Hospitality Management4
HSP 201 Hospitality Human Resource Management3
# Selected course must satisfy MCC-QL. For students considering or planning transfer to a four-year institution, check with an advisor before making MTH course selection.
## Choose any course that is not already required with a FSA or HSP prefix.
### Or choose any other ENG course.
* Choose any SUNY-GER except for performance or studio art courses listed under SUNY-A.
** Choose one course from the following one-credit courses: CRC 110, 111, 112, 113, 115, 116, 117 OR any other course with a CRC prefix (other CRC courses may be more than one credit).

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School of Applied Sciences & TechnologiesThe School of Applied Sciences & Technologies offers credit and noncredit options that prepare students for careers in advanced manufacturing, engineering and applied technologies, information technology and computer science, emergency services and culinary arts and hospitality.