Culinary Arts (AOS)
Culinary Arts-Baking, Production & Management (AOS)

For more info, please contact John Santora, Chair, phone: 607-587-3168, secretary phone: 607-587-3170, email address:

The food industry, and in particular food production and management, is one of the most dynamic and fastest growing industries in the world. The variety and number of culinary employment opportunities are apparent to anyone who has dined in a restaurant, resort, college dining hall, hospital, or coffee shop. The industry offers a wide range of career opportunities on many levels, including food production and service, food production management, supervisor of food production employees, and employee training programs.

Students in this program learn culinary arts by cooking approximately 750 meals a day in our cafeteria and in our a la carte lunch and fine dining kitchens. Through production at “real-world” levels, they develop professionalism, quality, and efficiency. Our labs include institutional, a la carte, evening fine dining, and baking, hands-on food planning, production, service, and management and supervisory skills to meet real customers’ needs.

Students select from two curriculums to pursue their own individual interests in food. Culinary Arts (#930) is a more generalized degree for chefs and kitchen managers, whereas Baking, Production and Management (#931) focuses on pastry shop, restaurant desserts and retail baking production. The department also offers a dual degree program where a student may earn both degrees in only three years.