Associate (A.A.S.) Degree Program in Culinary Arts

Some Culinary Arts graduates pursue careers as bakers, line cooks with big name chefs, or open up their own establishments. Others move into the corporate environment of hotel foodservice, catering operations, or even foodservice for the schools. Some will become front-of-the-house managers and have the experience to help run a restaurant.

Instruction prepares students for the workplace by covering cooking and baking techniques as well as industry concerns such as how food is grown and processed, nutrition, and food handling and safety.

Culinary Arts (3 Credits)

DEGREE REQUIREMENTS	CREDITS

Major Area Requirements	30

Major Area Courses	24

HP-101 - Introduction to Hospitality

HP-110 - Food and Beverage Management, Labor & Cost Control

HP-150 - Culinary Arts I

HP-155 - Culinary Arts II

HP-230 - Culinary III

HP-160 - Baking and Pastry Arts I

HP-210 - Purchasing for Hospitality

HP-290 - Cooperative Education Seminar

Major Area Electives	6

General Education Requirements	30

MA-127 - Quantitative Methods

EN-109 - Expository Writing

EN-110 - Composition and Literature

EN-205 - Business Writing

IT-103 - Introduction to Information Processing

IT-115 - Electronic Spreadsheet

Liberal Arts Electives	6

Open Electives	6

Graduates of the Associate in Applied Science degree program will be prepared to enter the industry as chef tournants, and assistant pastry chefs. Graduates are encouraged to enroll into the Bachelor of Business Administration degree in Hospitality Management in order to become more proficient in management techniques, hone culinary skills and enter the industry as assistant food & beverage managers, sous chefs or a variety of other more senior positions.

Marketibility

At Monroe, you'll develop expertise in these highly sought-after areas:

Overseeing food and beverage costs, controls, and procedures
Planning of Menus
Knowledge of equipment used in the hospitality industry
Cooking fundamentals based upon classical technique
Meal period production
Garde Manger and cold station work as well as traditional hot line

Career Opportunities

The following are just a few of the many positions Monroe graduates acquire with their degrees:

Chef de Partie
Assistant Garde Manger Chef
Junior Sous Chef
Assistant Kitchen Manager
Steward
Line Cook – sauté or grill

Student Consumer Information

Program Information
Program:	Culinary Arts
Degree:	Associate in Applied Science
CIP Code:	12.0503
Program Approval:	The New York State Education Department
Accreditation:	Middle States Commission on Higher Education

Program Outcomes
On-Time Program Completion Rate:	100%
Placement Rate:	73% *


* Placement Rate =	Employed + Employed and Continuing Education + Continuing Education Only

	Total Graduates – Unavailable Graduates

Ocupation Information
*SOC Code(s)**	Job Titles	*Department of Labor ONET Link**
35-2021	Dietary Aide, Prep Cook (Preparation Cook), Food Service Worker, Diet Aide, Food Service Aide, Dietary Assistant, Nutrition Aide, Food Preparer, Pantry Cook, Slicer	http://www.onetonline.org/link/summary/35-2021.00
35-1011	Sous Chef, Kitchen Manager, Chef, Cook, Executive Chef, Banquet Chef, Executive Sous Chef, Head Cook, Pastry Chef, Food and Beverage Director	http://www.onetonline.org/link/summary/35-1011.00
35-2013	Personal Chef, Certified Personal Chef	http://www.onetonline.org/link/summary/35-2013.00
35-2014	Cook, Line Cook, Prep Cook (Preparation Cook), Grill Cook, Fry Cook, Banquet Cook, Breakfast Cook, Prep Cook, Back Line Cook, Pastry Baker(RCS), Cardiopulmonary Technician	http://www.onetonline.org/link/summary/35-2014.00
51-3011	Baker, Mixer, Dough Mixer, Bakery Manager, Machine Operator, Bakery Clerk, Cake Decorator, Pastry Chef, Scaler, Bakery Chef	http://www.onetonline.org/link/summary/51-3011.00

* Standard Occupational Code

Program Cost
Category	Semester	Program
Tuition & Fees *	$6,524	$26,096
Books & Supplies	$450	$1,800
Room & Board **	$4,350	$17,400

* Tuition assumes full-time enrollment

** For on-campus students, Room & Board assumes double occupancy

Median Debt for Program Graduates
Federal:	$13,590
Private:	$0
Institutional:	$0