Start Your Hospitality Career Now!

Suffolk offers degree and certificate options in Culinary Arts, Baking and Pastry Arts, and Hotel and Resort Management.

Culinary Arts/Restaurant Management Program focuses on acquiring the skills necessary for careers involving the culinary arts and restaurant management in positions such as line-cook, chef, sous chef, catering chef, manager, or chef-owner in restaurants or other food service operations ranging from casual to fine dining.

Students enrolled in the Baking and Pastry Arts Program develop the necessary skills, knowledge and competencies required to become bakers, pastry cooks or pastry chefs in bakeries, hotels, restaurants, specialty cake sales, catering companies, and other establishments. 

The Hotel and Resort Management Program prepares students for careers within the lodging and resort industries in postions such as front-office operations, food and beverage management, banquet-meeting sales, human resources, facilities management, and more.

Program & Course Information

program anchor

Program
Campus
Day/Evening
Eastern
HEGIS Code - 5404, CIP Code - 12.0503

Program Learning OutcomesCurriculum Code: CUBP-AAS
 

     The Culinary Arts curriculum is designed for students with a career interest in culinary arts, restaurant management, and baking and pastry management. These fields represent a wide range of businesses from intimate fine dining restaurants to worldwide food service corporations, from bakeries to corporate pastry chefs, from small country inns to multinational chains of hotels and resorts.

     The Culinary Arts curriculum will prepare students to enter the workforce or continue their education by transferring to bachelor's degree programs. Each degree option is balanced between career-specific courses, business courses and liberal arts courses. To supplement their skill development, students will participate in a supervised internship program.


FIRST SEMESTER: 17-18 credits Credits
CUL101: Hospitality College Seminar 1
CUL111: Sanitation 3
CUL115: Baking and Pastry Arts I 4
CUL116: Dining Room Management 3
  ENG101: Standard Freshman Composition 3
  Mathematics Elective 3-4

SECOND SEMESTER: 16 credits Credits
CUL113: Wine and Beverage Management 3
CUL217: Baking and Pastry Arts II 3
CUL240: Culinary Arts Internship/Cooperative Education 4
  ENG102: Introduction to Literature 3
  Social Sciences Elective 3

THIRD SEMESTER: 17 credits Credits
CUL112: Hospitality Cost Controls 3
CUL120: Hospitality Marketing 3
CUL132: Hospitality Supervision 3
CUL218: Baking and Pastry Arts III 4
  Social Sciences Elective 3
  Physical Education 1

FOURTH SEMESTER: 14 credits Credits
CUL250: Hospitality Capstone Course 2
CUL219: Advanced Pastry Arts IV 4
  Foreign Language 3
  Laboratory Science Elective 4
  Physical Education 1

MINIMUM CREDITS REQUIRED 64

These courses constitute the major courses in this curriculum.
Eastern
HEGIS Code - 5010, CIP Code - 52.0906

Program Learning OutcomesCurriculum Code: HRMN-AAS
 

     The Hotel and Resort Management degree is designed for students with a career interest in the lodging and resort industries. These fields represent a wide range of businesses, from the small country inn or bed and breakfast to multinational chains of hotels and resorts. Management opportunities exist in front-office operations, food and beverage management, banquet-meeting sales, human resources, facilities management, and more.

     The curriculum is balanced between career-specific courses such as Cost Controls for the Hospitality Industry and liberal arts courses such as Standard Freshman Composition. Upon graduation, students will be prepared to enter the workforce or continue their education.

Admission Procedures and Requirements

     Students applying directly from high school should have successfully completed high school mathematics sequence through Algebra 2/Trig or equivalent, one laboratory science, and four years of English. Students are admitted in the fall semester only.

FIRST SEMESTER: 17-18 credits Credits
  COM101: Introduction to Human Communication 3
CUL101: Hospitality College Seminar 1
CUL132: Hospitality Supervision 3
  ENG101: Standard Freshman Composition 3
HRM105: Introduction to the Hospitality Industry 3
  Mathematics Elective 3-4
  Physical Education 1

SECOND SEMESTER: 15 credits Credits
  ACC101: Financial Accounting I 3
CUL116: Dining Room Management 3
  English Elective 3
HRM210: Front Office Management and Housekeeping 3
  PSY101: Introduction to Psychology 3

SUMMER SESSION: 4 credits Credits
HRM240: Hotel and Resort Management Internship/Cooperative Education 4

THIRD SEMESTER: 15 credits Credits
CUL112: Hospitality Cost Controls 3
CUL113: Wine and Beverage Management 3
HRM120: Hospitality Marketing 3
HRM205: Maintenance and Equipment 3
  Social Sciences Elective 3

FOURTH SEMESTER: 13 credits Credits
HRM250: Hospitality Capstone Course 2
HRM220: Hotel Sales and Meeting Management 3
  LAW111: Business Law I 3
  Laboratory Science Elective 4
  Physical Education 1

MINIMUM CREDITS REQUIRED 64

These courses constitute the major courses in this curriculum.
 
Eastern
HEGIS Code - 5404, CIP Code - 12.0503

Program Learning OutcomesCurriculum Code: CURM-AAS
 

     The Culinary Arts curriculum is designed for students with a career interest in culinary arts, restaurant management, and baking and pastry management. These fields represent a wide range of businesses from intimate fine dining restaurants to worldwide food service corporations, from bakeries to corporate pastry chefs, from small country inns to multinational chains of hotels and resorts.

     The Culinary Arts curriculum will prepare students to enter the workforce or continue their education by transferring to bachelor's degree programs. Each degree option is balanced between career-specific courses, business courses and liberal arts courses. To supplement their skill development, students will participate in a supervised internship program.


FIRST SEMESTER: 17-18 credits Credits
CUL101: Hospitality College Seminar 1
CUL111: Sanitation 3
CUL114: Culinary Arts I 4
CUL116: Dining Room Management 3
  ENG101: Standard Freshman Composition 3
  Mathematics Elective 3-4

SECOND SEMESTER: 17 credits Credits
CUL112: Hospitality Cost Controls 3
CUL115: Baking and Pastry Arts I 4
CUL240: Culinary Arts Internship/Cooperative Education 4
  ENG102: Introduction to Literature 3
  Social Sciences Elective 3

THIRD SEMESTER: 17 credits Credits
CUL113: Wine and Beverage Management 3
CUL120: Hospitality Marketing 3
CUL132: Hospitality Supervision 3
CUL211: American Regional Cuisine 1
CUL212: Savory French Cuisine 1
CUL213: Exotic Asian Cuisine 1
CUL214: Mediterranean Cuisine 1
  Social Sciences Elective 3
  Physical Education 1

FOURTH SEMESTER: 13 credits Credits
CUL228: Garde Manger 3
CUL250: Hospitality Capstone Course 2
  Foreign Language 3
  Physical Education 1
  Laboratory Science Elective 4

MINIMUM CREDITS REQUIRED 64

These courses constitute the major courses in this curriculum.
Eastern
Program Learning Outcomes
Gainful Employment Disclosure
HEGIS Code - 5404, CIP Code - 12.0501
Curriculum Code: CUBP-CERT
 

     The Culinary Arts/ Baking and Pastry Arts certificate program develops entry-level skills for positions and careers involving the baking and pastry arts. Students acquire the knowledge and competencies required for working in bakeries and other establishments where baking and pastry production occurs (e.g., restaurants). Full-time students can complete the program in two semesters and a summer session, thereby accelerating entry into employment situations. The program is appropriate for people who already hold postsecondary degrees, for those who are currently employed in the industry and who would benefit from some specialized training, and for those who are interested in acquiring baking and pastry-making skills but who are not interested in pursuing an academic degree in the field.

FIRST SEMESTER: 13 credits Credits
CUL111: Sanitation 3
CUL115: Baking and Pastry Arts I 4
CUL132: Hospitality Supervision 3
CUL217: Baking and Pastry Arts II 3

SECOND SEMESTER: 15 credits Credits
CUL112: Hospitality Cost Controls 3
CUL218: Baking and Pastry Arts III 4
CUL219: Advanced Pastry Arts IV 4
CUL240: Culinary Arts Internship/Cooperative Education 4

MINIMUM CREDITS REQUIRED 28

These courses constitute the major courses in this curriculum.
Ammerman
Program Learning Outcomes
Gainful Employment Disclosure
HEGIS Code - 5010, CIP Code - 52.0906
Curriculum Code: HRMN-CERT
 

     The Hotel and Resort Management certificate program develops entry-level skills for managerial positions and careers in the hospitality industry. Students acquire the knowledge and competencies required for working as managers in eating, lodging, travel, recreation, and gaming establishments. Full-time students can complete the program in two semesters, thereby accelerating entry into employment situations. The program is appropriate for people who already hold postsecondary degrees, for those who are currently employed in the industry and who would benefit from some specialized training, and for those who are interested in acquiring hospitality-related managerial skills but who are not interested in pursuing an academic degree in the field.

FIRST SEMESTER: 12 credits Credits
  ACC101: Financial Accounting I 3
  BUS109: Supervision: Concepts and Practices 3
CUL111: Sanitation 3
HRM105: Introduction to the Hospitality Industry 3

SECOND SEMESTER: 17 credits Credits
HRM112: Cost Control for the Hospitality Industry 4
HRM114: Fundamentals of Food Production 4
HRM120: Hospitality Marketing 3
HRM210: Front Office Management and Housekeeping 3
HRM220: Hotel Sales and Meeting Management 3

MINIMUM CREDITS REQUIRED 29

These courses constitute the major courses in this curriculum.
Eastern
Program Learning Outcomes
Gainful Employment Disclosure
HEGIS Code - 5404, CIP Code - 12.0504
Curriculum Code: CURM-CERT
 

     The Culinary Arts/Restaurant Management certificate program develops entry-level skills for positions and careers involving the culinary arts and restaurant management. Students acquire the knowledge and competencies required for managerial positions and for career advancement. Full-time students can complete the program in two semesters, thereby accelerating entry into employment situations. The program is appropriate for people who already hold postsecondary degrees, for those who are currently employed in the industry and who would benefit from some specialized training, and for those who are interested in acquiring culinary and restaurant-management skills but who are not interested in pursuing an academic degree in the field.

FIRST SEMESTER: 17 credits Credits
CUL111: Sanitation 3
CUL114: Culinary Arts I 4
  CUL115: Baking and Pastry Arts I 4
  CUL116: Dining Room Management 3
  CUL132: Hospitality Supervision 3

SECOND SEMESTER: 13 credits Credits
CUL112: Hospitality Cost Controls 3
CUL113: Wine and Beverage Management 3
  CUL211: American Regional Cuisine Artistry 1
  CUL212: Savory French Cuisine 1
  CUL213: Exotic Asian Cuisine 1
  CUL214: Mediterranean Cuisine 1
CUL228: Garde Manger 3

MINIMUM CREDITS REQUIRED 30

These courses constitute the major courses in this curriculum.
Program Learning Outcomes provide you with an overview of the skills and knowledge you will attain after graduating from the Suffolk County Community College's degree or certificate programs.
 

Contact Us

Culinary Arts
and 
Hospitality Center

20 East Main Street
Riverhead, NY 11901
(631) 548-3700
culinary@sunysuffolk.edu
Directions

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Central Admissions
Phone: (631) 451-4414
Fax: (631) 451-4415
admissions@sunysuffolk.edu

Office Hours:
Monday-Friday
9:00 a.m. - 5:00 p.m.