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Apr 04, 2025
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Fall 2025 - Summer 2026 Academic Catalog
Culinary Arts and Hospitality Management A.A.S.
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School: Health Sciences and Wellness
Academic Dept: Culinary Arts, Hospitality, Nutrition
HEGIS: 5404
Important Note about Program Requirements
The requirements listed below are for students entering into this program from Fall 2025 to Summer 2026. 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.
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Program Description
The Culinary Arts and Hospitality Management A.A.S. program at SUNY Westchester Community College prepares students for rewarding careers in the fast-paced hospitality industry. Combining hands-on culinary training with business management fundamentals, students gain experience in food production, service, event planning, and hospitality operations. Graduates are ready to enter middle management roles, such as catering managers, banquet supervisors, pastry chefs, and purchasing agents, with the skills to deliver quality customer service and oversee operations. With advanced training in menu planning, multicultural cuisine, and human resources, this program also offers the foundation for further growth and leadership opportunities in the culinary and hospitality fields. Program Learning Outcomes
Upon successful completion of this program, a student will: - Demonstrate the skills, competencies, and values essential for quality food and beverage production and customer service.
- Demonstrate the ability to effectively perform entry-level management tasks essential for the hospitality industry.
- Demonstrate competency in understanding, implementing, and assessing the business goals of a hospitality industry organization.
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 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 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: 63Career Opportunities
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