• Nutrition and Culinary Management, AAS

    Now available for Fall 2018! Select Nutrition Option or Culinary Management Option and explore food science, culinary arts, cultural foods, food production management and more.

  • The Nutrition and Culinary Management Program, offered through the Health Sciences Department, leads to an Associate of Applied Science (AAS) degree. The program provides coursework in nutrition, food science, culinary arts, cultural foods, food production management, menu development, sanitation and safety principles, food procurement and sustainability, human resource management and supervision and additional support courses in liberal arts. Students in this major also have a choice to select one of the following two options: Nutrition Option or Culinary Management Option. Students in the Nutrition Option will learn the nutrition care process which includes screening and assessing patients/clients and designing and implementing individualized nutritional intervention strategies for them, other courses include medical nutrition therapy, nutrition across the lifespan, nutrition education and counseling methodologies for behavior change and community nutrition. Students in the Culinary Management Option will complete courses in business, accounting, events planning and customer sales and services.

  • The Nutrition and Culinary Management Program participates in the ManageFirst Program which is administered nationally through National Restaurant Association Solutions. It is a management development program that equips students with the key competencies they need to begin or advance their management careers in the culinary industry. Through the ManageFirst Program students become certified in the following five areas: ServSafe Food Safety, Controlling Foodservice Costs, Purchasing, Hospitality Human Resources Management and Supervision, and Hospitality and Restaurant Management. The internship component of the program helps students apply their classroom learning to practical work experience in the culinary/foodservice industry.

    In support of the LaGuardia’s mission to educate and graduate its students to become critical thinkers and socially responsible citizens, the College has undertaken a team approach toward advising, designed to support you in your major from orientation through graduation.

    Your Advising Team is made up of faculty, professional and peer advisors. They will guide you at every step during your college career. They are ready to help you:

    • Explore your major
    • Select introductory and advanced courses
    • Connect you with campus support services
    • Prepare an educational and career plan

    In your first semester, your First Year Seminar (FYS) professor is your advisor. In your second semester and beyond, you can log in to My LaGuardia to contact advisor(s) or make an appointment.

    Visit the Advising page to learn more about when to get advised and how to prepare for an advising appointment, and check out the Advising Calendar for information sessions, events and more.


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    Culinary Managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Dietary and Foodservice Managers/Supervisors are responsible for preparation and service of patient meals at hospitals and long term care facilities. Both coordinate activities among various departments, such as kitchen, dining room, banquet operations, and ensure that customers are satisfied with their dining experience and patients are served a nutritious diet that is both medically permitting and palatable. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the equipment and facilities. Culinary and Dietary Managers are responsible for the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training. Challenging and rewarding careers are available in Culinary and Dietary Management and the current demand for trained, entry-level management employees is strong. Those who acquire professional credentials distinguish themselves as being highly skilled, trained, motivated, and career-minded. Successful Nutrition Option program graduates are eligible for membership to the Dietary Managers Association and sit for the nationally recognized Certified Dietary Manager Certification (CDM) exam, administered by the Association of Nutrition and Foodservice Professionals (ANFP). Employment opportunities for the Nutrition option graduates exist in medical centers, hospitals, extended care facilities, foodservice contract companies, child nutrition programs, and community health programs. Culinary Management option graduates are qualified for entry-level middle management trainee positions in large-scale foodservice enterprises such as foodservice contract companies, restaurants, hotels, cafeterias, catering, school foodservice, fast food outlets, and vending machine operations.

    Explore career possibilities on Career Connect.

    For students enrolling Fall 2018

    Courses in bold must be taken in the semester indicated.


    First Year, Fall I

    Course Number Course Name Fulfills Credits
    HSF090  First Year Seminar for Health Sciences Program Core  
    ENG101  English Composition I  Required Core 3
    MAT120  Elementary Statistics  Required Core 3
    SCD114  Culinary Arts I  Program Core  3
    SCD200 Introductory Nutrition  Program Core 3
    Session Credits 12 
    Total Credits 12 


    First Year, Fall II

    Course Number Course Name Fulfills Credits
    SCD251 Principles of Sanitation   Program Core
    SCD107 Careers in Food & Nutrition  Program Core  1


    Session Credits 3
    Total Credits 15 


    First Year, Spring I

    Course Number Course Name Fulfills Credits
    ENG102  Writing through Literature Required Core
    SCC101  Topics in Chemistry  Required Core 
    BTM101 Introduction to Business  Program Core 3
    SCD250 Menu Planning and Production  Program Core  3
    Session Credits 12 
    Total Credits 27 


    First Year, Spring II

    Course Number Course Name Fulfills Credits
    HUC106  Public Speaking  Flexible Core 3

    Session Credits 3
    Total Credits 30 


    Second Year, Fall I

    Course Number Course Name Fulfills Credits
    SCD214 Culinary Arts II Program Core  3
    SCN240 Food & Culture  Program Core 3
    BTA111 Principles of Accounting I Program Core 3
    BTT212  Customer Sales & Services* Program Core 3
    Session Credits 12 
    Total Credits 42 


    Second Year, Fall II

    Course Number Course Name Fulfills Credits
    SSY101 General Psychology Flexible Core 3
    Session Credits 3
    Total Credits 45 


    Second Year, Spring I

    Course Number Course Name Fulfills Credits
    SCD252 Principles of Purchasing Program Core  3
    SCD253  Culinary Management  Program Core  3
    BTT223  Meeting & Events Planning*  Program Core  3
      Flexible Core Elective Flexible Core
    Session Credits 12
    Total Credits 57 


    Second Year, Spring II

    Course Number Course Name Fulfills Credits
    SCD266  Nutrition & Culinary Management Internship  Program Core
    Session Credits 3
    Total Credits 60


    *BTT101 is not a prerequisite for Culinary Management students.

    For students enrolling Fall 2018

    Courses in bold must be taken in the semester indicated.


    First Year, Fall I

    Course Number Course Name Fulfills Credits
    HSF090 First Year Seminar for Health Sciences Program Core
    ENG101 English Composition I  Required Core 3
    MAT120 Elementary Statistics Required Core 3
    SCD114  Culinary Arts I  Program Core 3
    SCD200 Introductory Nutrition Program Core 3
    Session Credits 12
    Total Credits 12 


    First Year, Fall II

    Course Number Course Name Fulfills Credits
    SCD251 Principles of Sanitation  Program Core
    SCD107 Careers in Food & Nutrition  Program Core 1
    Session Credits 3
    Total Credits 15


    First Year, Spring I

    Course Number Course Name Fulfills Credits
    ENG102  Writing through Literature Required Core
    SCD203 Lifecycle Nutrition  Program Core
    SCB101 Topics in Biological Sciences Required Core 3
    SCD250 Menu Planning and Production  Program Core 3
    Session Credits 12 
    Total Credits 27 


    First Year, Spring II

    Course Number Course Name Fulfills Credits
    HUC106  Public Speaking  Flexible Core 3

    Session Credits 3
    Total Credits 30 


    Second Year, Fall I

    Course Number Course Name Fulfills Credits
    SCD214 Culinary Arts II Program Core 3
    SCN240 Food & Culture  Program Core 3
    SCH160 Health & Wellness Program Core 3
    SCD204  Nutrition & Disease  Program Core  3
    Session Credits 12 
    Total Credits 42 


    Second Year, Fall II

    Course Number Course Name Fulfills Credits
    SSY101 General Psychology Flexible Core 3
    Session Credits 3
    Total Credits 45 


    Second Year, Spring I

    Course Number Course Name Fulfills Credits
    SCD252 Principles of Purchasing Program Core  3
    SCD253  Culinary Management  Program Core 3
    SCD206 Nutrition Counseling  Program Core 3
      Flexible Core Elective Flexible Core
    Session Credits 12
    Total Credits 57 


    Second Year, Spring II

    Course Number Course Name Fulfills Credits
    SCD266  Nutrition & Culinary Management Internship  Program Core 3
    Session Credits 3
    Total Credits 60