Start your career in the hospitality industry
This associate's degree program provides excellent preparation for a career in Food Service Management, Restaurant Management, Hotel Management, or Culinary Management.
What You'll Learn
All students will develop skills and knowledge in the core areas of hospitality management. You’ll also receive focused training the specialty of your choosing. Students are required to complete 400 hours of work experience for a truly hands-on learning environment.
Meet your instructors
Chef Debbie Schneider
I am a graduate of the Culinary Institute of America, CIA and SUNY Empire State College. I owned several restaurants in the Skaneateles area, "Framboise Bakery and Cafe" was a full-service restaurant with a in house bake shop. I also specialized in Catering with Framboise. I had a small breakfast cafe called "Fast Eddies" and a fun gathering place called "The Red Rooster Pub." I am the current president for the Syracuse chapter of the American Culinary Federation, ACF and hold certifications for executive pastry chef, CEPC and culinary administer, CCA. My education, experience and passion for baking and cooking has enabled me to pass on my knowledge to assist future chefs and students in the hospitality industry.
Chef Russ Madajewski
I have over thirty years of experience in the restaurant industry. Beginning my career as a busboy in a private country club, I realized cooking was much more interesting and more creative. At that point, I decided to attend a local culinary school in which I earned my Associate Degree. In a short time, I eventually became an Executive Chef and then Food and Beverage Director in contract food management. In my role, I had created and developed new menus, supervised large staffs and analyzed financial statements for many different accounts. Because I am always hungry for knowledge, I returned back to college to earn my Bachelor’s and then Master’s degrees in Sociology. Currently, I am a member of the American Culinary Federation.
Chef James Taylor
I have over 30 years’ experience in the food service industry with four degrees from Johnson & Wales University where I taught as a chef instructor. I have earned two associate’s degrees in Culinary Arts and International Baking & Pastry Arts, a bachelor’s degree in Food Service Management, and a Master’s in Business Administration. I am a professional member of the American Culinary Federation Syracuse, New York chapter and a Certified ServSafe Instructor & Registered ServSafe Examination Proctor.
Where You'll Go
Career options include: dining room supervisor, guest services manager, banquet sale coordinator, and management trainee. You'll also have an excellent foundation for transfer to four-year institutions.
Typical Salary
5 years after graduating
$32,000
| Career | 10-year growth potential | Regional Demand |
|---|---|---|
| Cook | 15% | High |
| Event Planner | 11% | Average |
| Food Service Manager | 7% | Very High |
Real Data from Central New York
- Position included in this analysis do not all require a college certificate or degree.
- Data reflect previous twelve-month period in the Syracuse Metropolitan Area and surrounding five-county Central New York region.
- Salary gathered from SUNY Graduate Wages (data source: NYS Unemployment Insurance) unless otherwise indicated.
- Demand is determined by the number of job postings in the region over the past twelve months.
- Occupational growth potential gathered from Burning Glass.
