Culinary Arts

SUNY Adirondack offers a two-year Associate in Applied Science (AAS) degree in Culinary Arts with a focus on the scientific and artistic elements behind food and drink.

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Since culinary minds are constantly exploring and evolving the industry, students will find a wealth of career choices for trained chefs upon graduation.


Culinary Arts is a challenging degree, mixing the creative flair for creating meals with a keen sense of what activates and excites the palate and eye. Studies in classic culinary cooking, preparation technique, baking, purchasing, safety and sanitation are the core of this program.

Students also have the opportunity to test and refine their skills through internships and partnerships with multiple local restaurants and hotels, learning hands-on what food, drink and service styles appeal to the modern consumer.


SUNY Adirondack offers small class sizes and access to dedicated faculty who have years of real-world experience in the restaurant industry, including many culinary award winners. An all-new, state of the art Culinary Arts facility provides students with an open view finishing kitchen and dining room. Students also have the unique opportunity to run all aspects of an actual restaurant through open lunches and community dinners for the public during the year.

This program participates in the on-campus Culinary Arts Club, provides lectures from visiting chefs and restaurateurs, and benefits from the booming tourist and “foodie” culture of Saratoga Springs, Lake George and overall Capital Region.

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Degree requirements

Career Coach



The restaurant industry is not only one of the largest private-sector employers but also provides a lucrative and fluid career path. Graduates of the Culinary Arts program have many opportunities, including with hotels, restaurants, country clubs, caterers and the ability to start their own business.

While this program is designed to give complete training and skills for a student to go directly into the culinary profession, students pursuing further education may benefit from one of several transfer agreements maintained with:

  • Johnson and Wales University
  • Paul Smith’s College
  • SUNY Delhi

Program Learning Outcomes

  1. Employ restaurant sanitation procedures.
  2. Demonstrate competency in restaurant prep skills.
  3. Demonstrate competency in baking, pastry and recipe preparation and procedures.
  4. Manage front of the house operations.
  5. Implement kitchen brigade operations.
  6. Identify and present professional skills needed in a hospitality environment.