Culinary Arts and Hospitality Management A.A.S.

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 2026 to Summer 2027. 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 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.

Accreditation

SUNY WCC is accredited by the Middle States Commission on Higher Education. https://www.sunywcc.edu/about/accreditation/

Program Note

Course Sequence

Courses are to be taken in the sequence outlined in the educational plan under Program Map below. 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 110 , CULIN 113 , CULIN 124 , CULIN 210 , CULIN 212 , CULIN 214 , CULIN 221 , HOSP 115 , HOSP 123 , HOSP 126 , HOSP 127 , 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

62 credits are required for the degree:

General Education - 21 credits
Required Degree Courses - 41 credits

Field Work Requirement: Students are required to complete 240 hours of field work. Students will learn about these requirements in HOSP 115 and CULIN 113 .

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 (3 credits): HOSP 218 - Hospitality Operations Management
Social Sciences (3 credits): choose from this category of general education courses
The Arts (3 credits): choose from this category of general education courses

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 - 41 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

Course	Credits
CIS 110 - Computer Information Systems	3
CULIN 113 - Introduction to Food Preparation	4
ENG 101 - Writing and Research	3
HOSP 115 - Introduction to the Hospitality Industry	3
MATH 117 - College Quantitative Reasoning or higher	3
Semester Total Credits	16

Semester 2

Course	Credits
HOSP 123 - Quantity Calculations and Food Safety	3
CULIN 110 - Introduction to Baking and Pastry	2
CULIN 124 - Quantity of Food Production Lab	2
ENG 102 - Writing and Literature	3
HOSP 126 - Menu Planning and Marketing	3
HOSP 127 - Beverage Management and Services (Lecture and Lab)	3
Semester Total Credits	16

Semester 3

Course	Credits
Social Sciences Gen. Ed. Course	3
CULIN 210 - Practicum: Kitchen and Dining Room Management	2
CULIN 212 - Advanced Baking (Lecture and Lab)	2
CULIN 214 - Multicultural Cuisine	2
HOSP 218 - Hospitality Operations Management	3
NUTR 101 - Foundations of Nutrition	3
Semester Total Credits	15

Semester 4

Course	Credits
Choose from COMM 102 - Interpersonal Communication , COMM 109 - Speech Communication , COMM 110 - Speech Communication for Non-Native Speakers , OR COMM 111 - Voice and Diction	3
PE 116 - First Aid/CPR/AED	1
The Arts Gen. Ed. Course	3
CULIN 221 - Practicum: Catering Management and Event Planning	2
HOSP 220 - Food and Beverage Purchasing and Cost Control	3
HOSP 224 - Hospitality Human Resources Seminar	3
Semester Total Credits	15

Minimum Total Credits: 62

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.