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Admissions Office

Regular Hours

Monday, Wednesday, Friday, 8:30 a.m.–4 p.m.
Tuesday, 8:30 a.m.–6 p.m.
Thursday, 9 a.m.–4 p.m.

Phone: 607.844.6580

607.844.6580
admissions@TC3.edu

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Culinary Arts

A.A.S. Degree

The Culinary Arts program focuses on the art and science of eating well – with a focus on regional agricultural products that enable the creation of sustainable, local, and fresh cuisine.

Culinary creations are improved by understanding ingredients on a holistic level. With this in mind, our program focuses on these sustainable, healthy, and holistic practices.

Program Information

The Culinary Arts program teaches aspiring hospitality and culinary students the “farm-to-table” concept driving menus in some of the finest restaurants worldwide. Utilizing products from TC3’s own organic farm as part of the College’s innovative Farm to Bistro, students will be immersed in the practices of “gastronomy” as they learn about local agriculture and culinary practices. They will also benefit from hands-on professional training in the College’s downtown Ithaca culinary center Coltivare (scheduled to open within the next two years), complete with teaching kitchens, fully functional professional restaurant, and large-group serving capability.

Career Opportunities

Restaurant and culinary-related jobs are expected to grow at an average rate of 10 percent per year, according to the Bureau of Labor Statistics. And in the Finger Lakes Region, hospitality and food-related employment is among the strongest sectors of the regional economy, with a large need for professional, highly trained workers. Also, as interest in healthy eating increases, so do the number of jobs in natural food preparation.

Transfer options

Graduates may continue their education via transfer to a four-year college or university.

For specific transfer information, contact the Program Chair.

Program Chair

Susan Stafford
Associate Professor (Hotel and Restaurant Management, Wine Marketing, Culinary Arts)
E-mail

Culinary Arts AAS (Semester Plan)


Requirement

Title

Credits

Fall Semester

ENGL 100*

Academic Writing I

3

ENVS 110

Food Systems I Seminar:Dilemmas

2

HRMG 100

Introduction to Hospitality

3

CULI/HRMG 101

Food Preparation I

4

CULI/HRMG 105

Safety and Sanitation

1

WINE 120

Survey of Wine & Beverages

3

Total

16

Spring Semester

BIOL 114

Essentials of Nutrition

3

ENGL 101

Academic Writing II

3

ENVS 111

Seminar in Food Systems II: Rebuilding the Food System

2

CULI/HRMG 102

Food Preparation II

4

CULI 160

Back-of-House Kitchen Practicum

2

MATH Elective

3

Total Credits

17

Fall Semester 2

CAPS 121

Introduction to Spreadsheets

1

BUAD 103 OR BUAD 106 OR BUAD 219

Entrepreneurship I OR
Foundations of Business OR
Human Resource Management

3

CULI 205

Garde Manger & Catering Kitchen

4

ENGL 201 OR ENGL 204

Fundamentals of Speech OR
Fundamentals Interpersonal Communication

3

ENVS 112

Food Systems Seminar III – New Directions

2

Total Credits

13

Spring Semester 2

CULI 270

Restaurant Operations & Front of House Practicum

4

ENVS 105 Environmental Ethics OR Foreign Language Elective

3

HRMG 107

Safe Alcohol Handling

1

HRMG 206

Food & Labor Cost Control

3

WINE 202

Beverage Studies

3

Total Credits

14

Minimum Required Credits 60

*Students who place directly into ENGL 101 must replace these credits with a three credit liberal arts & sciences elective.