School(s): Applied Sciences & TechnologiesMCC Program Code: HM05
CIP Code: 12.0500
NYSED Code (BRI): 41583
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.
Requirements for Program Entrance
Placement testing: TRS 200 AND TRS 092 with a grade of C or better OR MCC Level 2 Mathematics Placement
|FIRST SEMESTER: 15 Credit Hours|
|FSA 109 Culinary Arts: Fundamentals of Food Preparation I||5|
|FSA 106 Food Safety and Sanitation||1|
|HSP 101 Introduction to the Hospitality Industry||3|
|ENG 101 College Composition OR ENG 200 Advanced Composition||3|
|MTH 130 Modern Business Mathematics OR MTH 160 Statistics I OR MTH 165 College Algebra OR Higher#||3|
|SECOND SEMESTER: 16 Credit Hours|
|FSA 119 Culinary Arts: Fundamentals of Food Preparation II||5|
|HSP 102 Hospitality Service||4|
|SOC 101 Introduction to Sociology||3|
|FSA/BIO 117 Basic Consumer Nutrition||3|
|THIRD SEMESTER: 16 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 OR SUNY HUMANITIES ELECTIVE (SUNY-H)||3|
|Any SUNY GENERAL EDUCATION ELECTIVE*||3|
|FOURTH SEMESTER: 17 Credit Hours|
|FSA 203 Culinary Arts II: Advanced Food Preparation||5|
|FSA/HSP PROGRAM ELECTIVE##||3|
|MCC HEALTH AND WELLNESS ELECTIVE (MCC-HW)||2|
|HSP 260 Cooperative Education - Hospitality Management||4|
|HSP 201 Hospitality Human Resource Management||3|
|TOTAL PROGRAM CREDITS||64|
## 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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