Associate in Occupational Studies
CIP Code: 12.0503
The mission of the Culinary Arts AOS at SUNY Broome – a public institution of higher education – is the creation and refinement of culinary arts and commercial kitchen professionals. Creation and refinement are achieved through a combination of applied learning and didactic instructional approaches delivered through a variety of platforms. Our efforts revolve around guiding core values concerning enhanced sanitation and safety, ethics, excellence, diversity, leadership, sustainability, and fiscal responsibility.
Program Learning Outcomes
- Demonstrate an ability to operate in a commercial kitchen, produce quantity cooking, apply sanitation standards, purchase and inventory food items, balance food/health concerns.
- Evidence an ability to price menus, market those menus and affect cost controls for a profitable food service.
- Demonstrate an understanding of staffing, diversity and human resource applications for the hospitality industry.
- Apply theoretical knowledge gained in the classroom in a workplace setting.
- Demonstrate an understanding of cultural and diverse food concepts as related to the culinary arts.
- Demonstrate an understanding of general culinary business practices and operational procedures for any modern hospitality business.
- Demonstrate an ability to effectively communicate within a culinary business operation.
- Coordinate and demonstrate application of computer technologies to hospitality operations.
- Operate a safe/sanitary, profitable and viable hospitality event.
- Demonstrate an understanding of legal and ethical concerns for a hospitality operation.
- Develop core culinary Career and Technical Education (CTE) applied-learning skills.
- Provide necessary applied food and food-related science competencies.
Maria Montemagno, Chairperson
Office: Culinary & Event Center, Room 019
Telephone: +1 (607) 778-5694
The Associate in Occupational Studies in AOS in Culinary Arts at SUNY Broome prepares students for potential careers as a food service entrepreneur, executive chef or other ranked chef, food and beverage manager, food writer, research chef, or culinary educator. The program focuses on professional cooking and related services in restaurants and other commercial food establishments. Program courses include: recipe and menu planning, professional food preparation, cooking techniques, Garde Manger, equipment operation and maintenance, sanitation and safety, applicable regulations, supervising and training kitchen assistants, managing food supplies and kitchen resources, food presentation, and a variety of cuisines and culinary techniques.