Division: Natural & Health Science
Academic Dept: Food Service Administration
Curriculum Chair: Prof.
Daryl Nosek
Tel: 914-606-6551
Program Description:
The Culinary Arts &
Management curriculum leads to careers, not only in restaurants, but
also in commercial, on-site, and institutional establishments. Graduates
of the Culinary Arts & Management curriculum initially perform middle
management positions, such as assistants to managers, supervisors of
food production and service, caterers, stewards, banquet managers,
purchasing agents, chefs, or bakers. With additional education and/or
experience, upward mobility is unlimited.
Course work includes culinary arts, business
management, an approved work experience, and a basic liberal arts core,
the foundation of all programs. Because of this liberal arts foundation,
Culinary Arts & Management curriculum graduates are able to transfer to
four-year colleges. Transfer agreements with several nearby colleges
enable graduates to transfer with full credit. Graduates transfer to
baccalaureate programs in other parts of the country.
Westchester
Community College
provides certification through the ManageFirst Program of the
National Restaurant Association in ServSafe and Safe Service of Alcohol.
Recommended Full-Time
Semester Plan
The curriculum chairperson for this
program
recommends taking the courses for this degree in a particular order.
Click the button above for recommended semester-by-semester layout of
the classes needed to complete this program.
Program
Descriptions Table of Contents
|
|
Core Requirements
|
Credit Hours
|
|
| |
ENG 101, 102 Comp & Lit I & II |
6 |
|
| |
Mathematics* |
3-4 |
|
| |
Biological Science |
4 |
|
| |
BIOL
203A, 204 Basic
Microbiology (Foods) |
3 |
|
| |
Behavioral Science,
Humanities
& Social Science
choose one course from any two
areas for total of... |
6 |
|
| |
Liberal
Arts Elective** |
3 |
|
| |
Phys. Ed.
(1 health/fitness, 1 sport) |
2 |
|
| |
Total
|
27-28 |
|
| |
|
|
|
| |
Degree
Requirements
|
Credit Hours
|
|
| |
FOODS 111A, 112A Principles
of
Food Preparation and Lab |
4 |
|
| |
FOODS 115
Introduction to
Hospitality Industry |
1 |
|
| |
FOODS 113, 114 Quantity
Food
Production and Lab |
4 |
|
| |
NUTR 101 Nutrition |
3 |
|
| |
MGT 101 Business Org. and
Management |
3 |
|
| |
FOODS 116
Menu Planning |
1 |
|
| |
FOODS 108 Food Service
Operations Management |
3 |
|
| |
ACC 119
Financial Accounting |
4 |
|
| |
FOODS 110 Practicum:
Kitchen & Dining Room Mgt. |
2 |
|
| |
FOODS 230
Food/Beverage
Purchasing and Cost Control |
3 |
|
| |
FOODS 231 Practicum:
Buffet Catering |
2 |
|
| |
DP 103
Computer Info Systems |
3 |
|
| |
Advanced Foods |
2 |
|
| |
Advanced
Foods or Business
Elective (Marketing Law or
Business Law) |
2-3 |
|
| |
Work Experience*** |
0 |
|
| |
Hospitality Seminar |
1 |
|
| |
Total |
38-39 |
|
| |
Minimum Total
Credits |
65 |
|
| |
|
|
|
|
|
* College
Algebra is recommended for transfer
**
Recommended: U.S. History, Microeconomics, and Macroeconomics
*** Must
be completed and report accepted prior to taking Hospitality Seminar. (See
advisor)
|
|
|
