Food Service Administration – Culinary Arts and Management A.A.S.

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Division: Natural & Health Science
Academic Dept: Food Service Administration
HEGIS: 5404
Curriculum Chair: Daryl Nosek
Tel: 914-606-6551

The Culinary Arts & Management curriculum leads to careers, not only in restaurants, but also in commercial, on-site, and institutional establishments. Graduates of the Culinary Arts & Management curriculum initially perform middle management positions, such as assistants to managers, supervisors of food production and service, caterers, stewards, banquet managers, purchasing agents, chefs, or bakers. With additional education and/or experience, upward mobility is unlimited.

Course work includes culinary arts, business management, an approved work experience, and a basic liberal arts core, the foundation of all programs. Because of this liberal arts foundation, Culinary Arts & Management curriculum graduates are able to transfer to four-year colleges. Transfer agreements with several nearby colleges enable graduates to transfer with full credit. Graduates transfer to baccalaureate programs in other parts of the country.

Westchester Community College provides certification through the ManageFirst Program of the National Restaurant Association in ServSafe Sanitaion and ServSafe Alcohol.

Students enrolled in the Culinary Arts and Management Program must earn a minimum grade of “C” in required departmental culinary lab courses in order to continue in the program.

Core Requirements - Credit Hours: 27-28

ENG 101 - Composition and Literature I
ENG 102 - Composition and Literature II
Mathematics (see recommendation below) - Credit Hours 3-4
Biological Science - Credit Hours 4
BIOL 203 - Basic Microbiology (and Lab)
Behavioral Science, Humanities & Social Science choose one course from any two areas for total of… - Credit Hours 6
Liberal Arts Elective (see recommendation below) - Credit Hours 3
Phys. Ed. (1 health/fitness, 1 sport) - Credit Hours 2

Mathematics Recommendations

Recommended choices for transfer:

Liberal Arts Recommendations

Select from:

Degree Requirements - Credit Hours: 38-39

FOODS 111 - Principles of Food Preparation
FOODS 112 - Principles of Food Preparation Lab
FOODS 115 - Introduction to the Hospitality Industry
FOODS 113 - Quantity Food Production
FOODS 114 - Quantity Food Production Lab
NUTR 101 - Nutrition
MGT 101 - Business Organization and Management
FOODS 116 - Menu Planning
FOODS 108 - Food Service Operations Management
ACC 119 - Financial Accounting
FOODS 110 - Practicum: Kitchen & Dining Room
FOODS 230 - Food & Beverage Purchasing and Cost Control
FOODS 231 - Practicum Buffet Catering
CIS 110 - Computer Information Systems
Advanced Foods Course and Lab (see options below) - Credit Hours 2
Advanced Foods Course and Lab OR Business Elective (Marketing Law or Business Law) - Credit Hours 2-3
Work Experience* - Credit Hours 0
Hospitality Seminar - Credit Hours 1

Advanced Foods Courses

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Degree Requirement Note(s)

* Must be completed and report accepted prior to taking Hospitality Seminar. (See advisor)

Minimum Total Credits: 65

Advisement Guide: The Advisement Guide provides important information to students about how best to complete this degree, including a semester-by-semester breakdown of how best to complete the required classes. Click here for the Advisement Guide’s 4-Semester Plan .