Program information

Be ready for direct entry into a variety of culinary careers with our Culinary Arts Management AOS degree program, which provides a well-rounded education in food preparation, baking, and catering. Learn about all the different facets of the hospitality industry in our Rome Campus’ full-service kitchens and dining room, where you’ll create and serve meals in a real-world setting.  

See semester-by-semester degree plan.

Upon completion of the two-year program, students should be competent in all of the following areas:

• Execution of the correct application of key cooking methods
• Ability to weigh and measure with accuracy the ingredients needed for their practical exam.
• Ability to work with others in a group to attain a common goal
• Safe food handling techniques
• Information literacy in the use of traditional and contemporary information technology, and in identifying, accessing, and appropriately using authoritative sources of information

Transfer options

Graduates have successfully transferred to:

• Niagara University
• SUNY Cobleskill
• SUNY Morrisville

Career opportunities

With experience and additional training, students may be qualified for positions leading to:

• Sous chef
• Executive chef
• Kitchen (production) manager
• Catering manager

Contact us

Vincent Petronio, Dean
Email: vpetronio@mvcc.edu
Phone: 315-792-5497
Office: Payne Hall 344, Utica Campus