The Culinary Arts program teaches aspiring hospitality and culinary students the “farm-to-table” concept driving menus in some of the finest restaurants worldwide. Utilizing products from TC3’s own organic farm as part of the College’s innovative Farm to Bistro concept, students will be immersed in the practices of “gastronomy” as they learn about local agriculture and culinary practices. They will also benefit from hands-on professional training in the College’s downtown Ithaca culinary center Coltivare (scheduled to open Fall 2014), complete with teaching kitchens, fully functional professional restaurant, and large-group serving capability.
(for those matriculating in 2014-2015)
Restaurant and culinary-related jobs are expected to grow at an average rate of 10 percent per year, according to the Bureau of Labor Statistics. And in the Finger Lakes Region, hospitality and food-related employment is among the strongest sectors of the regional economy, with a large need for professional, highly trained workers. Also, as interest in healthy eating increases, so do the number of jobs in natural food preparation.
Graduates may continue their education via transfer to a four-year college or university. Transfer institutions include:
- Paul Smith's College
- Johnson & Wales
- SUNY College at Plattsburgh
- SUNY Delhi
- The Culinary Institute of America
For specific transfer information, contact the Program Chair.
Program ChairSusan Stafford
Associate Professor (Hotel & Restaurant Management)