Culinary Arts

Careers in Food and Hospitality

The food and hospitality sector is the second-largest industry in the Finger Lakes. Your culinary training will prepare you for careers in food venues such as restaurants, hotels, casinos, banquet halls, and catering companies. You can even open your own business. Food service careers are growing as the hospitality industry expands across the region and nationwide.

Where Our Graduates Work

Our Culinary Arts graduates begin their careers at a range of fine dining and hospitality establishments. This includes restaurants in Canandaigua, Geneva, and across the Finger Lakes, such as:

• Avvino
• DLS Events
• FLX Hospitality
• Kindred Fare
• The Lafayette
• The Lake House
• New York Kitchen
• Nolan's

Apply Your Credits Toward a Degree

This Culinary Arts certificate builds career-ready skills and provides a pathway to a related FLCC degree.

Credits from this certificate apply toward the Culinary Arts A.A.S. program, helping you continue your education without starting over. With an associate degree, you'll be well-positioned to advance quickly in your career or to enter a bachelor's degree program.

Our advisors help you choose the right courses and stay on track to transfer as many credits as possible.

Culinary Arts Events and Competitions

Prepare multi-course meals for real customers. The Culinary Arts program hosts Dinner at Julia annually. This fine dining and wine event features an innovative menu designed and prepared by our Culinary Arts students. You'll also be able to take part in service learning projects and competitions, such as those sponsored by the New York Beef Council.

Learn from Local Culinary Arts Experts

Gain over 300 hours of real-world training through our professional work experience program. During this time, you'll learn from regional experts. Our work experience program is more flexible than traditional internships, so you can pursue opportunities that match your career goals.

Culinary Arts Courses

Sample core courses you'll take in this program include:

• CUL 100 - Culinary Fundamentals Lecture
• CUL 105 - Culinary Fundamental Lab
• CUL 110 - Intermediate Culinary Application
• CUL 115 - Intermediate Culinary Applications Lab
• CUL 120 - Foodservice Sanitation
• CUL 140 - Beverage Fundamentals
• CUL 190 - Food and Beverage Cost Controls
• CUL 200 - Garde Manger/Int'l Cuisine
• CUL 205 - Garde Manger Lab
• CUL 255 - Culinary Restaurant Practicum
• CUL 270 - Hospitality Management Seminar
• NS 115 - Introduction to Nutrition

Visit our academic catalog for a complete list of program requirements. Review prerequisites, general education requirements, electives, and a sample schedule.

View Full Curriculum