CULINARY ARTS A.A.S.
The Culinary Arts A.A.S. program prepares students to be confident, competent, kitchen, and career-ready professionals.
Through a combination of classroom and hands-on experiences, students master the fundamentals of food preparation, cooking, presentation, and menu design. In addition to learning the basics of preparing and cooking food, students explore the latest trends in food preparation, presentation, and culinary arts. Graduates are able to skillfully prepare meals that please the eye and the palate. Cayuga’s new, state-of-the-art facility in the Plaza of the Arts building in the heart of downtown Auburn, NY is the perfect venue to explore the art of cooking. Individualized cooking suites, digital demonstration kitchen, and advanced kitchen equipment combine to make Cayuga’s Culinary program a one-of-a-kind opportunity to be regarded as a master chef.
PROGRAM LEARNING OUTCOMES
Culinary Arts A.A.S. students will:
- Learn the basics of food preparation, cooking, and menu design
- Curriculum that balances classroom instruction with hands-on experiences
- Develop and strengthen your hospitality skills
- Become a confident, competent, career-ready culinary professional
- Learn in a state-of-the-art facility in downtown Auburn, NY
- Learn the latest trends in culinary arts
Executive Chef, Pastry Chef, Chef de Cuisine, Sous Chef, Research and Development Chef, Food Service Manager, Restaurant Owner, Catering Cook, or Culinary Consultant.
Cayuga’s new, state-of-the-art facility on 161 Genesee St (Plaza of the Arts building) in the heart of downtown Auburn, NY, is the perfect venue to explore the art of cooking. Individualized cooking suites, digital demonstration kitchen, and advanced kitchen equipment combine to make Cayuga’s Culinary Institute a one-of-a-kind opportunity to be regarded as a master chef.
The curriculum listed on this page represents the minimum coursework required for the AAS Culinary Arts degree. Any exception must be with the written consent of the chair of the Division of English/Humanities/Telecommunications.
|CULA 100||Food Safety and Sanitation||2|
|CULA 101||Culinary Methods and Techniques I||4|
|BUS 105||Business Math||3|
|BIOL 209||Basic Nutrition||3|
|ENGL 101||Freshman English I||3|
|CULA 102||Culinary Methods and Techniques II||4|
|CULA 120||Intro to Hospitality||3|
|ENGL 220||Interpersonal Communications||3|
|Liberal Arts Elective||3|
|Liberal Arts Elective||3|
|CULA 110||Professional Cooking Methods I||4|
|CULA 130||Food Purchasing||3|
|WS*/BIOL 180||Viticulture and Enology||3|
|CULA 111||Professional Cooking Methods II||4|
|CULA 275||Internship in Culinary Arts||3|
|PHIL 140||Ethical Issues – Food Industry||3|
|TOTAL CREDIT HOURS||63|