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
- AAS
- Credential class
- ceterms:AssociateDegree
- Total credits (published)
- 62
- Catalog edition
- College Catalog 2026-2027
- Checklist type
- degree-program
- Description
- This program prepares students for middle management and supervisory positions in the field of restaurant and hospitality management. These positions require special skills and knowledge of food, business, service, and human relations. The program is strengthened by courses in general education, which allow students to develop wide-ranging interests. This program requires an in-person one-semester residency on the Rome campus. Students are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved chef’s coat, black-and white checked chef’s pants, chef’s hat, and white apron. Shoes are to be of firm leather with a slip resistant sole. Beards and mustaches must be neatly trimmed. Beard guard required.
Identifiers
- IPEDS UNITID
- 193283
- CourseShelf checklist
- CK_193283_dda1a250
- 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
- CF 100College Foundations SeminarNot resolved to a course1
- 3
- AC 115Financial AccountingNot resolved to a course3
- BM 100Introduction to BusinessNot resolved to a course3
- 3
- Social Science Elective (a)Not resolved to a course3
Second Semester
5 items
- 3
- AC 116Managerial AccountingNot resolved to a course3
- 3
- 3
- IS 101Computers and SocietyNot resolved to a course3
Third Semester
5 items
- FS 150Safety and SanitationNot resolved to a course2
- BM 290Business InternshipNot resolved to a course3
- Restricted Elective (b)Not resolved to a course3
- Restricted Elective (b)Not resolved to a course3
- Restricted Elective (b)Not resolved to a course3
Fourth Semester
5 items
- EN 150Effective SpeechNot resolved to a course3
- BM 120Principles of MarketingNot resolved to a course3
- AC 131Business Law 1Not resolved to a course3
- BM 251Organizational BehaviorNot resolved to a course3
- Natural Science Elective (c)Not resolved to a course4
Social Science Elective (a)
7 items
- Preferred:Not resolved to a course
- 3
- SO 101Introduction to SociologyNot resolved to a course3
- Acceptable:Not resolved to a course
- AN 101Biological AnthropologyNot resolved to a course3
- 3
- 3
Restricted Electives (b)
8 items
- Students pursuing the Hospitality Management AAS degree with no additional credentials should take the following courses:Not resolved to a course
- FS 160Dining Room ServiceNot resolved to a course3
- FS 202Menu & Facilities PlanningNot resolved to a course3
- FS 111Food Preparation 1Not resolved to a course4
- Students pursuing the Hotel Operations & Event Management microcredential should take the following courses:Not resolved to a course
- HT 105Front Office ProceduresNot resolved to a course3
- HT 205Housekeeping/Property ManagementNot resolved to a course3
- HT 211Convention Services ManagementNot resolved to a course3
Natural Science Elective (c)
5 items
- BI 103Human Life Science 1Not resolved to a course4
- 4
- GL 100Introduction to Earth ScienceNot resolved to a course4
- GL 101Physical GeologyNot resolved to a course4
- Any GE Natural Science course is acceptable.Not resolved to a course
Program Goals and Outcomes
14 items
- To provide training in culinary arts preparationNot resolved to a course
- Students will be able to demonstrate execution of the correct application of key cooking methods.Not resolved to a course
- To provide training in bakery weights and measuresNot resolved to a course
- Students will be able to demonstrate the ability to weigh and measure with accuracy the ingredients needed for their food prep 1 practical exam.Not resolved to a course
- To prepare the student to communicate effectivelyNot resolved to a course
- Students will communicate appropriately with instructors and peers through written or oral assignments.Not resolved to a course
- To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goalNot resolved to a course
- Students will demonstrate an ability to work with others in a group to attain a common goal.Not resolved to a course
- To provide training in safe food handlingNot resolved to a course
- Students will be able to demonstrate safe food handling techniques.Not resolved to a course
- Students will identify, access, and appropriately use authoritative sources of information.Not resolved to a course
- To prepare students to demonstrate information literacyNot resolved to a course
- Students will use traditional and contemporary information technology.Not resolved to a course
- 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=288&returnto=235. Captured page pages/0072.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.