• Culinary Arts, Hospitality and Tourism Department
  Institutional Foods, A.A.S.

An associate degree in applied science in Institutional Foods is offered in the CAHT Department. Career opportunities in health care, colleges, schools and government food services. The Dietary Managers credential can be earned through this program.

The primary goal of the institutional foods program is to provide students with educational experiences that will prepare them for entry level and supervisory positions in all segments of the food service industry and/or to prepare them for additional formal education. The SUNY-Cobleskill student who graduates with an AAS degree in Institutional foods will build from a strong background in the liberal arts as a consequence of SUNY's commitment to general education. In addition, institutional foods graduates will be able to:

Function effectively in all areas of food and beverage operations and management, including customer service, menu planning, purchasing, production, marketing, and back office operations including human resources and financial management.

Explain and demonstrate excellent guest service.

Understand the importance of computer applications in institutional foods, including point of sale systems and the role of computers in financial management.

The faculty and staff of the Institutional foods program have planned a curriculum which:

Maintains a record of placement or transfer of 98% within three months of graduation.

Provides an appropriate mix of theoretical and applied experiences, including a strong foundation in general education courses in liberal arts and sciences.

Provides an historical overview of the hospitality industry and careers available in food and beverage operations.

Maintains a curriculum that is current and technologically appropriate that will meet the needs of our students and their future employers.