Nutrition & Culinary Management: Culinary option, AAS

Room: E-Building, E-300

Phone: (718) 482-5110

About

This major prepares students to manage the preparation, service, safety and the business aspect of commercial food via the Culinary Management option. The Nutrition option focuses how food choices can impact health and wellbeing as well as the use of food to manage disease.

Degree Requirements

A. REQUIRED CORE: 12 credits

English: 6 credits

  • ENG101 English Composition I – 3 credits
  • (or ENA101 depending on placement)
  • ENG102 Writing through Literature – 3 credits


Mathematics: 3 credits

Select one course from the following:

  • MAT115 College Algebra and Trigonometry
  • MAT117 Algebra and Trigonometry (depending on placement scores)
  • MAT119 Statistics with Elementary Algebra (depending on placement scores)
  • MAT120 Elementary Statistics


Life and Physical Sciences: 3 credits
Select one course from the following:

  • SCB101 Topics in Biological Sciences – 3 credits
  • SCB206 Introduction to Neuroscience – 3 credits
  • SCC101 Topics in Chemistry – 3 credits
  • SCC102 Chemistry of Photography – 3 credits
  • SCP101 Topics in Physics – 3 credits
  • SCP105 Life in the Universe – 3 credits
  • SCP140 Topics in Astronomy – 3 credits


B. FLEXIBLE CORE: 9 credits

Select three courses from the following categories. Select only one course per category:

  • World Cultures and Global Issues
  • Individual and Society
  • US Experience in its Diversity
  • Scientific World
  • Creative Expression

 

To complete degree requirements from the Flexible Core, students are advised to select courses from the recommended course selections listed on the program website. SCD206 has a prerequisite of SSY101. SSY101 should be taken under Scientific World.

Courses Credits
Health Sciences: 27 credits
HSF090 First Year Seminar for Health Sciences 0
SCD107 Careers in Nutrition and Culinary Management 1
SCD114 Culinary Arts I 3
SCD200 Introductory Nutrition 3
SCD214 Culinary Arts II 3
SCN240 Food and Culture 3
SCD250 Menu Planning and Production 3
SCD251 Principles of Sanitation 2
SCD252 Principles of Purchasing 3
SCD253 Culinary Management 3
SCD266 Nutrition and Culinary Management Internship 3
CULINARY MANAGEMENT OPTION: 12 CREDITS
BTA111 Principles of Accounting I 3
BTM101 Introduction to Business 3
BTT212* Customer Sales and Service 3
BTT223* Meeting and Event Planning 3

Degree Map

Semester 1 Courses Semester 1 To-Do Items
  • HSF090 First Year Seminar for Health Sciences
  • ENG101 English Composition I (or ENA101) (Required Core)
  • MAT115/117, or MAT119/120 (Required Core)
  • SCD114 Culinary Arts I
  • SCD200 Introductory Nutrition
  • SCD107 Careers in Nutrition & Culinary (Take in Session II)
  • Management (Fall only – see note)
  • SCD251 Principles of Sanitation (Fall only)
Semester 2 Courses Semester 2 To-Do Items
Semester 3 Courses Semester 3 To-Do Items
Semester 4 Courses Semester 4 To-Do Items
  • SCD253 Culinary Management (Capstone)
  • BTT223 Meeting & Event Planning (BTT101 pre-req waived)
  • SCD266 Nutrition & Culinary Management Internship (180 hours of fieldwork)
  • Flexible Core Course
  • Update resume, cover letter & LinkedIn profile
  • Finalize your ePortfolio to showcase your work and experiences in the NCM program
  • Earn your NRA Hospitality Human Resources & Supervision (SCD 253) and Hospitality & Restaurant Management (SCD 266) certificates
  • Complete your 180-hour mixed experience internship in community nutrition, culinary or research

Register for Intent to Graduate (GRD-OOO) in your final semester.
All students must take an Urban Study course to graduate.

Notes:

For Students Starting in Spring: SCD107 and SCD251 are only available in the Fall II session. In Spring II, you can take SCN240, ENG102, or a Flexible Core course instead. If you start in the Spring, you must take SCD107 and SCD251 in the next Fall II session.

Math Required Core: Students are advised to take either MAT115/117 Algebra & Trigonometry or MAT120/119 Statistics.  The following list shows the requirements at popular transfer colleges and programs: 1) Brooklyn College programs: Pre-calculus required; 2) City Tech Hospitality Management: Statistics required; 3) Hunter College: Statistics required; 4) Lehman College: both Algebra & Trigonometry and Statistics required; 5) Queens College: Nutrition and Dietetics or Exercise Science: Statistics Lab and Methods required | Food Management: Any math

See the full curriculum here.

Career Possibilities

  • Food Service Supervisor/Manager
  • Nutrition Associate
  • Food Technician
  • Weight-loss Counselor
  • Food Storyteller
  • Recipe Developer
  • Restaurant/Catering Manager
  • International Food Organizations
  • Public Health Nutrition
  • Nutrition Education and Research
  • Private Practice/Consulting
  • Dietitian and Nutritionist*
  • Foodservice Director
  • Corporate Food Research Developer
  • Academia (teaching and research)
  • Food Technologist
  • Researcher in private industry, governmental agencies, nonprofit organizations, research institutes
  • Public Health Nutritionist

 

*Effective January 1, 2024, the minimum degree requirement for eligibility to take the registration examination for dietitians will change from a bachelor’s degree to a graduate degree.

Transfer Possibilities

This major is intended for students who wish to immediately enter the workforce. Associate of Applied Science degrees are still transferable, although less credits may transfer. Speak to an advisor for more information.

  • Brooklyn College – BA/BS in Health and Nutrition Sciences or BS in Exercise Science
  • Hunter – BS in Nutrition and Food Science/Accelerated dual BS-MS Didactic Nutrition Program
  • Lehman – BS in Food and Nutrition (ACEND Accredited) or BS Food Service and Culinary Nutrition (BS to MS Dual Credit Opportunity)
  • Queens College – BS in Nutrition and Dietetics, BS in Exercise Science, or BA Family & Consumer Science/Food Management
  • City Tech – BTech in Hospitality Management

Are You Interested In...

  • Learning about how food nourishes the human body?
  • The science behind food?
  • Cooking and/or feeding large groups of people?
  • Developing creative food menus and recipes for special occasions, medical conditions etc.?
  • Guiding people to make healthy food choices?
  • The management of the “safety aspect” of food?
  • Conducting calories calculations and diet evaluations?

Skills You Will Learn

  • Food preparation techniques, knife skills etc.
  • Food safety skills and cooking large quantities
  • Food groups, calorie dense foods vs. nutrient dense foods
  • Nutrition counseling skills for nutrition option students

What makes this major unique?

This major heavily focuses on food that includes the preparation of food along with the science and safety aspects of serving food in large quantities such as in hospitals, cafeterias, restaurants, etc. This major also focuses on how food nourishes the body including healthy food choices to prevent illness but also promoting food choices to manage illnesses such as heart disease, diabetes, etc.

Degree Requirements

Graduate in Two Years!

Review your Degree Map to stay on track.

Search
Search