Program Description

The Culinary Arts & Hospitality Management curriculum leads to successful careers throughout the diverse and exciting Hospitality Industry. Graduates of the program are prepared for employment in middle management positions such as assistants to: managers, supervisors of food production and service, event planners, caterers, stewards, banquet managers, rooms division managers, operations managers, purchasing agents, chefs, pastry chefs or bakers. With additional education and/or experience, upward mobility is unlimited.

Course work includes culinary arts, hospitality business management, approved work experience, and a basic liberal arts core, the foundation of all programs. Because of this liberal arts foundation, Culinary Arts & Hospitality Management curriculum graduates are able to transfer to four-year colleges. Many students elect to enter directly into the workforce where they find ever-expanding employment opportunities.

Westchester Community College provides professional certification through the National Restaurant Association including ServSafe Sanitation and ServSafe Alcohol.

Program Note

Course Sequence

Courses are to be taken in the sequence outlined in the Educational Plan. Departmental permission is required for any change in that sequence.

Students enrolled in the Culinary Arts and Hospitality Management  Program must earn a minimum grade of “C” in the following courses in order to continue in the program: CULIN 111 , CULIN 112 , CULIN 123 , CULIN 124 , CULIN 210 , CULIN 212 , CULIN 214 , CULIN 221 , HOSP 115 , HOSP 126 , HOSP 127 , HOSP 218 , HOSP 220  and HOSP 224 . Students may appeal the decision in writing through the Curriculum Chair. The appeal process mirrors Steps 2-4 of the Final Grade Appeal Process.

Program Requirements

63 credits are required for the degree:

• General Education - 21 credits
• Required Degree Courses - 42 credits

Field Work Requirement: Students are required to complete 240 hours of field work. Students will learn about these requirements in HOSP 115, CULIN 111, and CULIN 112.

General Education Requirements - 21 Credits

• Communication - Written and Oral (3 credits): ENG 101 - Writing and Research  
   
• Humanities (3 credits):  ENG 102 - Writing and Literature  
   
• Mathematics (and Quantitative Reasoning) (3 credits):  MATH 117 - College Quantitative Reasoning  or higher
   
• Natural Sciences (and Scientific Reasoning) (3 credits): NUTR 101 - Foundations of Nutrition  
   
• Diversity: Equity, Inclusion, and Social Justice; and Social Sciences (3 credits): choose from this category of general education courses 
   
• Social Sciences (3 credits): choose from this category of general education courses  
   
• The Arts, World Languages, OR World History and Global Awareness (3 credits): choose from any category, The Arts , World Languages , OR World History/Global Awareness  

Where specific courses are not listed within the categories above, courses must be selected from the list of all General Education Courses  . 

Required Degree Courses - 42 credits

• ACC 118 - Accounting for Non-Business Majors  or higher
• CIS 110 - Computer Information Systems  
• CULIN 111 - Principles of Food Preparation (Lecture)  
• CULIN 112 - Principles of Food Preparation (Lab)  
• CULIN 123 - Quantity of Food Production (Lecture)  
• CULIN 124 - Quantity of Food Production (Lab)  
• CULIN 210 - Practicum: Kitchen and Dining Room  
• CULIN 212 - Advanced Baking (Lecture and Lab)  
• CULIN 214 - Multicultural Cuisine (Lecture and Lab)  
• CULIN 221 - Practicum: Catering Management and Event Planning  
• HOSP 115 - Introduction to the Hospitality Industry  
• HOSP 126 - Menu Planning and Marketing  
• HOSP 127 - Beverage Management and Services (Lecture and Lab)  
• HOSP 218 - Hospitality Operations Management  
• HOSP 220 - Purchasing and Cost Control  
• HOSP 224 - Hospitality Human Resources Seminar  
• MGT 101 - Business Organization and Management  
• Free Elective (3 credits): select any college course(s)

Program Map

The program map is a recommended semester-by-semester schedule of courses based on degree requirements and serve as a general guideline to help students complete their program in two years. Although designed for full-time enrollment, these are easily adaptable for part-time study. For additional, individualized guidance, students should review Degree Works and consult an Academic Counselor or Faculty Advisor to ensure they are on track to complete their program.

Semester 1

Semester 2

Semester 3

Semester 4

Minimum Total Credits: 63

Transfer Opportunities

Westchester Community College is committed to facilitating a smooth transfer process to ensure that graduates of the college are prepared to transfer with junior status, and are able to complete a bachelor’s degree within two years of full-time study upon transfer. View 4-year institutions’ transfer agreement information by program here.

Career Opportunities

Visit Career Coach to explore career paths, job descriptions, salary trends, and job trends.

Visit the Career Services page for more career resources.