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Program checklist · A.A.S.

Culinary Arts, A.A.S.

Niagara County Community College · Sanborn, 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
A.A.S.
Credential class
ceterms:AssociateDegree
Catalog edition
2026-2027 Student Catalog
Checklist type
degree-program
Description
SUNY Niagara’s Culinary Arts program provides students with hands-on as well as the theoretical aspects of food service. Graduates enter the job market with above entry-level skills and a background which enhances their chances for upward mobility.
Identifiers
IPEDS UNITID
193946
CourseShelf checklist
CK_193946_0f58ae5e
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

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

Program Requirements (CULN)

12 items
  1. A total of at least 64-credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
    Not resolved to a course
  2. Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus, students enrolled at NFCI must take at least one course on the Sanborn campus that is required in the program.
    Not resolved to a course
  3. Students will demonstrate the ability to function safely and effectively in a teaching kitchen environment by completing core culinary tasks including mise en place, cooking, plating, and sanitation procedures. Students are expected to: a. Stand and move within the kitchen for up to 3 continuous hours b. Safely use knives, tools, and hot equipment c. Lift and transport up to 25 lbs. d. Tolerate typical kitchen conditions such as heat, steam, and noise with or without reasonable accommodations in compliance with ADA regulations.
    Not resolved to a course
  4. Culinary: A minimum of 40-credit hours to include: CUL 120 - Principles of Baking CUL 121 - Culinary Foundations CUL 122 - Breakfast/Lunch CUL 130 - Sanitation and Safety CUL 131 - Food Supervisory Management CUL 133 - Meat and Seafood Fabrication CUL 141 - Purchasing & Costing CUL 142 - Nutrition CUL 200 - Garde Manger CUL 205 - Saucier CUL 210 - American Cuisine CUL 215 - International Cuisine CUL 223 - Restaurant Experience I CUL 224 - Restaurant Experience II CUL 226 - Beverage Management HOS 212 - Industry Experience
    Not resolved to a course
  5. Hospitality: A minimum of 3-credit hours to include: HOS 133 - Service Styles and Techniques OR HOS 143 - Front of the House Experience
    Not resolved to a course
  6. Communication - Oral (COMO): A minimum of 3-credit hours to include: BUS 229 - Business Communications OR SPE 101 - Foundations of Communication
    Not resolved to a course
  7. Communication - Written (COMW): A minimum of 6-credit hours to include: ENG 101 - Writing I * ENG 102 - Writing II
    Not resolved to a course
  8. Liberal Arts/General Education electives: A minimum of 3-credit hours to be selected from: The Arts (ARTS) Humanities (HUMN) World Language (WLNG) World History & Global Awareness (GLBL) Social Sciences (SOCS) US History & Civic Engagement (USCV)
    Not resolved to a course
  9. Mathematics & Quantitative Reasoning (MATH) Elective: A minimum of 3-credit hours* MAT _____ Mathematics & Quantitative Reasoning (MATH) elective
    Not resolved to a course
  10. Diversity: Equity, Inclusion & Social Justice (DVRS) General Education Elective: A minimum of 3-credit hours
    Not resolved to a course
  11. Natural Science & Scientific Reasoning (NSCI) General Education Elective: A minimum of 3-credit hours
    Not resolved to a course
  12. At least a C grade in all Food Service Laboratory courses
    Not resolved to a course

Typical Program

0 items

    First Semester

    6 items
    1. CUL 120
      Principles of Baking 3 Cr. **
      Not resolved to a course
    2. CUL 121
      Culinary Foundations 3 Cr. **
      Not resolved to a course
    3. CUL 130
      Sanitation and Safety 2 Cr.
      Not resolved to a course
    4. CUL 131
      Food Supervisory Management 2 Cr.
      Not resolved to a course
    5. CUL 141
      Purchasing & Costing 2 Cr.
      Not resolved to a course
    6. ENG 101
      Writing I
      As published: “Writing I 3 Cr. *”
      3

    Second Semester

    6 items
    1. CUL 122
      Breakfast/Lunch 3 Cr. **
      Not resolved to a course
    2. CUL 142
      Nutrition 2 Cr. **
      Not resolved to a course
    3. CUL 200
      Garde Manger 3 Cr. **
      Not resolved to a course
    4. CUL 205
      Saucier 3 Cr. **
      Not resolved to a course
    5. HOS 212
      Industry Experience 3 Cr.
      Not resolved to a course
    6. ENG 102
      Writing II
      As published: “Writing II 3 Cr.”
      3

    Third Semester

    7 items
    1. BUS 229
      Business Communications
      As published: “Business Communications 3 Cr. OR SPE 101 - Foundations of Communication 3 Cr.”
      3
    2. CUL 133
      Meat and Seafood Fabrication 2 Cr. **
      Not resolved to a course
    3. CUL 210
      American Cuisine 3 Cr. **
      Not resolved to a course
    4. CUL 223
      Restaurant Experience I 2 Cr. **
      Not resolved to a course
    5. HOS 133
      Service Styles and Techniques 3 Cr. ** OR
      Not resolved to a course
    6. HOS 143
      Front of the House Experience 3 Cr. **
      Not resolved to a course
    7. Mathematics & Quantitative Reasoning (MATH) General Education elective 3 Cr. *
      Not resolved to a course

    Fourth Semester

    6 items
    1. CUL 215
      International Cuisine 3 Cr. **
      Not resolved to a course
    2. CUL 224
      Restaurant Experience II 2 Cr. **
      Not resolved to a course
    3. CUL 226
      Beverage Management 2 Cr.
      Not resolved to a course
    4. Liberal Arts/General Education Elective to be selected from ARTS, HUMN, WLNG, GLBL, SOCS, or USCV 3 Cr.
      Not resolved to a course
    5. Natural Science & Scientific Reasoning (NSCI) General Education Elective 3 Cr.
      Not resolved to a course
    6. Diversity: Equity, Inclusion & Social Justice (DVRS) General Education Elective 3 Cr.
      Not resolved to a course

    Typical Program 16-Month Curriculum (Fall Start)

    0 items

      First Semester (Fall)

      7 items
      1. CUL 120
        Principles of Baking 3 Cr. **
        Not resolved to a course
      2. CUL 121
        Culinary Foundations 3 Cr. **
        Not resolved to a course
      3. CUL 130
        Sanitation and Safety 2 Cr.
        Not resolved to a course
      4. CUL 131
        Food Supervisory Management 2 Cr.
        Not resolved to a course
      5. ENG 101
        Writing I
        As published: “Writing I 3 Cr. *”
        3
      6. SPE 101
        Foundations of Communication
        As published: “Foundations of Communication 3 Cr. OR”
        3
      7. BUS 229
        Business Communications
        As published: “Business Communications 3 Cr.”
        3

      Winter Intersession

      1 item
      1. General Education elective (ARTS, HUMN, WLNG, GLBL, SOCS, USCV)3 Cr.+
        Not resolved to a course

      Second Semester (Spring)

      6 items
      1. CUL 122
        Breakfast/Lunch 3 Cr. **
        Not resolved to a course
      2. CUL 142
        Nutrition 2 Cr. **
        Not resolved to a course
      3. CUL 200
        Garde Manger 3 Cr. **
        Not resolved to a course
      4. CUL 205
        Saucier 3 Cr. **
        Not resolved to a course
      5. HOS 212
        Industry Experience 3 Cr.
        Not resolved to a course
      6. ENG 102
        Writing II
        As published: “Writing II 3 Cr.”
        3

      Third Semester (Summer)

      5 items
      1. CUL 141
        Purchasing & Costing 2 Cr.
        Not resolved to a course
      2. CUL 223
        Restaurant Experience I 2 Cr. **
        Not resolved to a course
      3. CUL 224
        Restaurant Experience II 2 Cr. **
        Not resolved to a course
      4. HOS 133
        Service Styles and Techniques 3 Cr. ** OR HOS 143 - Front of the House Experience 3 Cr. **
        Not resolved to a course
      5. Diversity: Equity, Inclusion & Social Justice (DVRS) General Education Elective 3 Cr.
        Not resolved to a course

      Fourth Semester (Fall)

      6 items
      1. CUL 133
        Meat and Seafood Fabrication 2 Cr. **
        Not resolved to a course
      2. CUL 210
        American Cuisine 3 Cr. **
        Not resolved to a course
      3. CUL 215
        International Cuisine 3 Cr. **
        Not resolved to a course
      4. CUL 226
        Beverage Management 2 Cr.
        Not resolved to a course
      5. Mathematics & Quantitative Reasoning (MATH) General Education Elective 3 Cr.*
        Not resolved to a course
      6. Natural Science & Scientific Reasoning (NSCI) General Education Elective 3 Cr.
        Not resolved to a course

      Note

      0 items

        Additional Costs

        0 items

          Scholarship Opportunities

          0 items
            Source. Niagara County Community College, catalog 2026-2027 Student Catalog — https://catalog.niagaracc.suny.edu/preview_program.php?catoid=36&poid=3517&returnto=2917. Captured page pages/0057.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.