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A.A.S. Degree - Career Program


School(s): Applied Sciences & Technologies

MCC Program Code: HM05
CIP Code: 12.0500
NYSED Code (BRI): 41583

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New, Transfer, or Re-admit students should contact Admissions at (585) 292-2200 or

Request a Change of Major.

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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