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School of Business and Hospitality

Dean: Alfred P. Muss
Phone: (315) 684-6923

Culinary Arts Management A.A.S.

Learning Outcomes

Learning Outcomes

Upon completion of this program graduates will be able to:

  1. Demonstrate skills and knowledge required of culinarians and apply them in a commercial kitchen operation.
  2. Demonstrate industry-standard knowledge and skills regarding sanitation, food safety, nutrition and supervision in the hospitality industry.
  3. Anticipate and manage labor and food costs in order to operate an economically sustainable establishment.
  4. Demonstrate the ability to work in a professional bakery.
  5. Demonstrate the ability to work in a professional kitchen as a prep, line and pantry cook.
  6. Demonstrate an understanding of purchasing in the hospitality industry by writing food specifications, applying purchasing practices, interpreting market trends, using new technology applications, and analyzing operational cost control. 
  7. Explain basic concepts involved in marketing and how they can be applied to food service operations to facilitate financial objectives. 
  8. Identify and illustrate the basic elements of equipment design and layout in food service facilities.
  9. Possess an extensive business portfolio that displays an up to date resume, cover letter, skill set, work philosophy, career goals and extensive work samples.
  10. Demonstrate an understanding of the global hospitality industry and how the food service industry fits