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Program checklist · Associate in Occupational Studies

Culinary Arts Management, AOS

Mohawk Valley Community College · Utica, NY

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Associate in Occupational Studies
Credential class
ceterms:AssociateDegree
Total credits (published)
63
Catalog edition
College Catalog 2026-2027
Checklist type
degree-program
Description
This program prepares students for positions in the food service industry, including skills and knowledge in food preparation, baking,and catering. With experience and additional training, students maybe qualified for positions leading to sous chef, executive chef, and/or kitchen (production) manager or catering manager. Instruction in this program takes place primarily at the Rome Campus.
Identifiers
IPEDS UNITID
193283
CourseShelf checklist
CK_193283_4646e313
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

First Semester

6 items
  1. CF 100
    College Foundations Seminar
    Not resolved to a course
    1
  2. FS 103
    Culinary Fundamentals 1
    Not resolved to a course
    4
  3. FS 121
    Baking 1
    Not resolved to a course
    4
  4. FS 150
    Safety and Sanitation
    Not resolved to a course
    2
  5. FS 151
    Culinary Math
    Not resolved to a course
    2
  6. HT 101
    Introduction to the Hospitality Industry
    Not resolved to a course
    3

Second Semester

5 items
  1. FS 152
    Culinary Nutrition
    Not resolved to a course
    2
  2. FS 153
    Culinary Fundamentals 2
    Not resolved to a course
    4
  3. FS 154
    Garde Manger
    Not resolved to a course
    3
  4. FS 141
    Purchasing for the Hospitality Industry
    Not resolved to a course
    3
  5. FS 160
    Dining Room Service
    Not resolved to a course
    3

Third Semester

5 items
  1. FS 206
    American Regional Cuisine
    Not resolved to a course
    3
  2. FS 207
    Restaurant Operations 1
    Not resolved to a course
    4
  3. FS 233
    Principles of Food Marketing
    Not resolved to a course
    3
  4. FS 202
    Menu & Facilities Planning
    Not resolved to a course
    3
  5. HT 215
    Supervisory Leadership in Hospitality
    Not resolved to a course
    3

Fourth Semester

5 items
  1. FS 256
    International Cuisine
    Not resolved to a course
    3
  2. FS 257
    Restaurant Operations 2
    Not resolved to a course
    4
  3. FS 260
    Topics in Culinary Arts
    Not resolved to a course
    3
  4. FS 242
    Beverage & Bartending Management
    Not resolved to a course
    3
  5. FS 290
    Food Service Internship
    Not resolved to a course
    3

Note

0 items

    Microcredentials

    3 items
    1. Kitchen Competencies Microcredential
      Not resolved to a course
    2. Introduction to Baking Microcredential
      Not resolved to a course
    3. Advanced Baking Microcredential
      Not resolved to a course

    Program Goals and Outcomes

    13 items
    1. To provide training in culinary arts preparation​
      Not resolved to a course
    2. Students will be able to demonstrate execution of the correct application of key cooking methods.​
      Not resolved to a course
    3. To provide training in bakery weights and measures​
      Not resolved to a course
    4. Students will be able to demonstrate the ability to weigh and measure with accuracy the ingredients needed for their practical exam.​
      Not resolved to a course
    5. To prepare students to communicate effectively​
      Not resolved to a course
    6. Students will communicate appropriately with instructors and peers through written or oral assignments.​
      Not resolved to a course
    7. To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goal​
      Not resolved to a course
    8. Students will demonstrate an ability to work with others in a group to attain a common goal​
      Not resolved to a course
    9. To provide training in safe food handling​
      Not resolved to a course
    10. Students will be able to demonstrate safe food handling techniques.​
      Not resolved to a course
    11. To prepare students to demonstrate information literacy​
      Not resolved to a course
    12. Students will use traditional and contemporary information technology.​
      Not resolved to a course
    13. Students will identify, access, and appropriately use authoritative sources of information.
      Not resolved to a course
    Source. Mohawk Valley Community College, catalog College Catalog 2026-2027 — https://catalog.mvcc.edu/preview_program.php?catoid=3&poid=271&returnto=235. Captured page pages/0068.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.