Nutrition & Culinary Management: Culinary option, AAS

Room: E-Building, E-300/C-252

Phone: (718) 482-5774


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.

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.

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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

  • 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

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
BTA111 Principles of Accounting I 3
BTM101 Introduction to Business 3
BTT212* Customer Sales and Service 3
BTT223* Meeting and Event Planning 3

Graduate in Two Years!

Review your Degree Map to stay on track.