SUNY Jefferson

Culinary Arts AAS

Program Type: Career
Delivery Method: On-campus
Personal Interests: Cooking, food and dining, entertaining
Skill Development: Leadership, organization, communication, creativity, attention to detail
Career Options: Restaurant management, catering and cooking, tourism
Program Code: HEGIS 5011.10

Prepare for your culinary arts career with an associate’s degree from JCC

The Hospitality and Tourism A.A.S. program at Jefferson lets you choose a concentration in the culinary arts. You’ll take classes in culinary theory and practice, event management, and sanitation and safety, and learn from professional chefs and winemakers. Plus, you’ll gain hands-on experience working as an intern or preparing dinners and luncheons in our professional-quality kitchen and dining facilities.

Graduate ready for some of the best jobs in hotels and restaurants, tourism, wineries and craft breweries, and more.

You must demonstrate ability to acquire the skills and knowledge required for successful completion of courses and meet skills expected of a hospitality industry professional. Please review the hospitality and tourism program guidelines, which outlines these skills.

This program offers:

  • Hands-on practice in real-world settings
  • Networking opportunities with chefs and winemakers
  • Fundamental skills and training for a fulfilling career after graduation
  • Classes in human resources, marketing, and management

Turn your love for food and entertainment into a career

Graduates from Jefferson’s culinary arts program have ample job opportunities in one of the most lucrative and growing sectors of the U.S. economy, with potential for more than 1.5 million hotel, restaurant, and service industry jobs over the next 10 years. You may find work as a restaurant manager, chef, restaurateur, caterer, food and beverage manager, events manager, food writer, product developer, and more.

Jefferson’s program is designed for maximum access to the best jobs in the industry. Our graduates are positioned to compete with grads from four-year schools.

Learn to plan events, operate restaurants, and more

When you complete the Hospitality and Tourism A.A.S. degree with a concentration in culinary arts you will be able to:

  • Plan and develop hospitality events, including festivals, weddings, conventions, and business meetings
  • Explore career paths in hospitality, food service, tourism, and recreation
  • Use human-resource strategies to operate lodging, foodservice, or other service operations
  • Understand and apply food safety practices

Put your degree to work or transfer to a four-year school

Jefferson’s program prepares graduates to enter the workforce. However, about a third of our graduates opt to pursue a bachelor’s degree.

Jefferson has formal transfer agreements in place with the following institutions to help students transfer smoothly:

  • SUNY Cobleskill, Culinary Arts B.B.A.
  • Franklin University, Applied Management B.S.
  • Paul Smith’s College, Hotel, Resort and Tourism Management B.S.
  • SUNY Empire State College, Business Management B.S.

Degree requirements for the Culinary Concentration, Hospitality and Tourism A.A.S.

Liberal Arts Requirements (21 credit hours)

ENG 101: Research and Composition 
English Elective 
Math Elective (college level MTH of at least 3 credits) 
Science or Lab Science Elective 
Social Science Elective 
Liberal Arts Elective 
Humanities Elective 

Free Elective Requirements (6 credit hours)

BUS and HAT Requirements (25–26 credit hours)

BUS 124: Marketing or BUS 131: Principles of Management 
BUS 221: Human Resource Management 
CUL 102: Introduction to Culinary Theory and Practice 
CUL 130: Sanitation and Safety 
HOS 101: Introduction to Hospitality & Tourism 
HOS 251: Event Management 
HOS 275: Jefferson Practicum or CUL 212: Quantity Food Production 
HOS 276: Hospitality Internship or Business Elective (ACC, BUS, CIS, ECO, HOS, HRM) 
Restricted Elective (selected from CUL/HOS/HRM/WIN) 
HRM 240: Food and Beverage Management 

Culinary Arts Concentration (9–11 credit hours)

CUL Elective 
CUL Elective 
CUL Elective 
Restricted Elective (selected from CUL/HOS/HRM/WIN) 1 

Total 61-64 credit hours

1BUS/HOS/HRM/WIN 153 Introduction to Winery Operation (1 credit) may be applied here.


Program contact

Alexander Pope Vickers
Hospitality and Tourism Department Chair
(315) 786-2356

Application and Admissions Information
Enrollment Services
Jules Center, building 6, suite 6-010
(315) 786-2437 or toll free 1-888-435-6522