Culinary Arts Management A.A.S.

Culinary students working in the kitchen

Cook up a career.

In the SUNY Morrisville Associate in Applied Science (A.A.S.) degree program in culinary arts management, you will literally prepare your future.

The curriculum truly highlights the art of culinary, focusing on cooking, baking, nutrition, pastry, stocks, sauces, garde manger, and meat and seafood fabrication. Mix in courses such as accounting, purchasing and cost control, sales and marketing, along with a summer cooperative experience in the industry, and your résumé will sizzle as you enter the workplace.

The icing on the cake? Your final semester capstone course will have you assisting in the operations of the Morrisville’s Copper Turret Restaurant, which serves as an outstanding applied learning laboratory. 

Upon graduation, you will be well-prepped to work as a sous chef, line cook, kitchen manager, pastry chef and shift manager in restaurants, schools, and health care and university food operations.

Like many of our students, you may choose to continue your studies at Morrisville through our Bachelor of Business Administration (B.B.A.) degree program in hospitality management.

During your studies, you also can take advantage of membership in the following professional organizations:

Kory Flora

Kory Flora shares his experience at SUNY Morrisville as an advanced culinary arts student.
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Top Job Titles for this Program

These are the job titles you are most likely to see listings for when graduating from this program.

  • Cook
  • Line Cook
  • Chef
  • Prep Cook
  • Sous Chef
  • Executive Chef
  • Grill Cook
  • Baker
  • Cake Decorator
  • Pizza Maker
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