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
- Degree
- Catalog edition
- Undergraduate Catalog 2026-2027
- Checklist type
- degree-program
- Description
- The Culinary Management A.A.S. degree prepares graduates to work on the supervisory, practical side of running a food service operation. Culinary Management goes beyond food preparation to include restaurant management, human resources management, safety in the kitchen, menu development, and the front-of-the-house experience. Ideal for students who want to learn the principles of culinary management while taking on a more business-oriented approach to the career, culinary management is all about working with the customers and the staff to make the food service operation run effectively. All Culinary Management students take courses and earn certifications that develop their skills and knowledge in sanitation, nutrition, culinary skills and serving, restaurant operations, cost controls, menu planning, and hospitality entrepreneurship and management. Students are also required to complete 400 hours of work experience in the Food Service Industry while matriculated in the Culinary Management program. Additional expenses will be incurred for an approved uniform and shoes.
Identifiers
- IPEDS UNITID
- 194222
- CourseShelf checklist
- CK_194222_18d528ea
- 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
- FSA 100Food Service SanitationNot resolved to a course2
- FSA 102Responsible Alcohol ServiceNot resolved to a course1
- FSA 103BIntro to Bakery PrinciplesNot resolved to a course2
- FSA 103CIntro to Culinary PrinciplesNot resolved to a course2
- NTR 104Contemporary NutritionNot resolved to a course3
- ENG 103Critical Writing INot resolved to a course3
Second Semester
6 items
- FSA 104Restaurant OperationsNot resolved to a course4
- FSA 201Hospitality ManagementNot resolved to a course3
- FSA 203CAdvanced Culinary SkillsNot resolved to a course2
- FSA 207Menu Planning and Equipment SelectionNot resolved to a course3
- FSA 215Beer and Wine PairingNot resolved to a course1
- BUS 102Mathematics of Business and FinanceNot resolved to a course3
Third Semester
6 items
- FSA 203BAdvanced Pastry/Bakery SkillsNot resolved to a course2
- FSA 204Purchasing, Storage and HandlingNot resolved to a course3
- BUS 105Financial AccountingNot resolved to a course3
- BUS 231Human Resource ManagementNot resolved to a course3
- SUNY Gen Ed Natural Science ElectiveNot resolved to a course3
- SUNY Gen Ed Liberal Art (any category)Not resolved to a course3
Fourth Semester
7 items
- FSA 202Food Service Cost ControlsNot resolved to a course3
- FSA 230Entrepreneurship in HospitalityNot resolved to a course4
- FSA 235Event Planning & Catering ManagementNot resolved to a course3
- SUNY Gen Ed Liberal Art (any category)Not resolved to a course3
- COM 100Introduction to CommunicationNot resolved to a course3
- COM 210Public SpeakingNot resolved to a course3
- COM 220Interpersonal CommunicationNot resolved to a course3
Source. Onondaga Community College, catalog Undergraduate Catalog 2026-2027 — https://sunyocc.catalog.acalog.com/preview_program.php?catoid=15&poid=1121&returnto=751. Captured page pages/0036.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.