Associate of Applied Science - Restaurant Management

Program Highlights • Three degree options that allow students to tailor their educational programs to their own personal career goals • Hands-on laboratory learning in all Culinary Arts courses • Faculty with wide-ranging experience and expertise, from food production to hospitality management to international cuisine • Specialty courses include pastry courses, meat processing, garde manger, ice carving, farm to table management. • Small lab class sizes with one-on-one labs with faculty. • Learning facilities include campus bistro, commercial bakery, state-of-the-art kitchen lab classrooms and dining rooms, USDA meat lab, dairy processing facility, food retail facility, and a diversified working farm. • Annual opportunities for local and international travel with faculty, from touring Wegmans' bakery facility and Beechnut, to traveling in France, Spain and Italy. • Only SUNY Campus with a working farm where culinary students can work in a USDA meat processing lab with farm fresh beef, chicken, and pork, as well as fish from aquaponics labs and veggies from hydroponics labs.