Feb 24, 2020  
Spring 2016 Course Catalog 
    
Spring 2016 Course Catalog [ARCHIVED CATALOG]

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: Prof. Philip McGrath
Telephone: 914-606-6519
Email: philip.mcgrath@sunywcc.edu

A Note about Program Requirements


The requirements listed below are for students entering into this program in Spring 2016. Students who entered the program during a prior semester will find their specific requirements listed in the Catalog under which they entered. Archived Catalogs are accessible through the dropdown menu above.

Program Description


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.

Program Learning Outcomes


  1. Students will develop individual skills and values in relation to food production and customer service required in a kitchen or in a dining room.
  2. Students will be able to perform entry level management tasks in the process of producing and serving a luncheon. Students will respond to individuals in a professional culinary and service oriented manner.
  3. Students will possess competency skills in leadership of managing a food service operation.

General Education Requirements - 22 Credits


Students are required to fulfill a certain number of credits within the specific categories shown below. Where specific courses are not listed within these categories, courses must be selected from the list of  SUNY General Education Courses .

Basic Communication (3 credits)


Humanitites (3 credits)


Mathematics (3 credits)


Social Sciences (3 credits)


The Arts, Foreign Language, or Other World Civilizations (3 credits)


  • Select a course from ONE of the following categories:

                    The Arts – see SUNY General Education Courses  
                    Foreign Language – see SUNY General Education Courses  
                    Other World Civilizations – see SUNY General Education Courses  

American History or Western Civilization (3 credits)


  • Select a course from ONE of the following categories:

                    American History – see SUNY General Education Courses  
                    Western Civilization – see SUNY General Education Courses  

Degree Requirement Note(s)


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

Minimum Total Credits - 62


Educational Plan: The Educational Plan is an advisement tool that provides important information to students about how to complete this degree. Click here to Download the Educational Plan 

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