Restaurant and Food Service Management - AAS
The Instructional Program
Delhi's Associate in Applied Science (A.A.S.) degree in Restaurant and Food Service Management offers food-preparation courses with extensive hands-on experience coupled with management courses in menu planning, purchasing, marketing, human resources, and financial management that prepare students for entry-level management positions in this dynamic field.
What makes Delhi's Restaurant and Food Service Management program unique is the six-credit Restaurant Management and Operations course, which requires students to apply the knowledge they have gained in the classroom in a student-operated restaurant (Signatures) located in the Alumni Hall Hospitality Center. Students take part in everything from developing the menu to producing financial statements, as well as day-to-day operations. While rotating through the various positions, students gain valuable practical experience and confidence.
The Delhi chapter of the International Food Service Executives Association (IFSEA) is the student organization for Restaurant and Food Service Management majors. This international organization takes part in seminars and workshops and plans student tours to hospitality centers throughout the Northeast. As members of IFSEA, students are eligible to apply for scholarships from the national chapter.
Delhi also offers a bachelor degree in Hospitality Management with a concentration in Restaurant and Food Service Management. For information on this program, see the Hospitality Management program description.
SUNY Delhi students in all hospitality programs (Culinary Arts, Club Management, Hotel and Resort Management, Restaurant and Food Service Management, and Travel and Tourism Management) have successfully participated in the Walt Disney College Program for many years. Through this program, students work at Walt Disney World in Orlando, Florida, for six months in a unique working/learning experience. Students can earn SUNY Delhi course credit for the Disney courses offered as part of this program while they are working at Disney. Any student interested in this special option should discuss it with his/her advisor early in their Delhi career. Disney courses include Communications, Leadership, Hospitality Management, Human Resources Management, Disney Marketing U, and Disney Experiential Learning.
Each student must complete a minimum of 320 hours of work experience in a position related to the hospitality industry during the summer between the first and second years of study. This professional work experience enhances and complements classroom learning. Upon completion, students are evaluated by their employer and submit a comprehensive report. Faculty assist in finding job opportunities, but the student assumes responsibility for securing a position.
For all hospitality students, professional dress is required for the Orientation class, field trips, interviews, and other special occasions. Professional dress consists of jackets and ties for men; suits, professional pant suits, skirts and blouses, or dresses for women. Jeans, sneakers, or work boots are not acceptable.
To be eligible for consideration, an applicant must:
SUNY Curriculum Code: 1003
SUNY General Education Requirements: Students who intend to receive A.A., A.S., or baccalaureate degrees must satisfy SUNY and campus General Education (GE) requirements to graduate. Students should be aware that GE requirements may vary by academic program. Consult with your academic advisor. For general information, see the "General Education" section of this catalog.
A.A.S. and A.O.S. degree students may not be required to fulfill General Education (GE) requirements; however, any student who may wish to transfer should complete as many GE courses as possible. Consult with your academic advisor.
Technical Standards: In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards for Business and Computer Information Systems and for Hospitality, with or without reasonable accommodation.
Minimum Total Credit Hours = 65
Major Courses Required - 38 credit hours
|Course No.||Course||Cr. Hrs.|
|ACCT 115||Financial Accounting||3|
|HOSP 100||Orientation to the Hospitality Industry||1|
|HOSP 105||Introduction to the Hospitality Industry||3|
|HOSP 110||Basic Food Preparation and Standards||3|
|HOSP 115||Basic Food Preparation and Standards Laboratory||1|
|HOSP 120||Food Production, Planning, and Purchasing||3|
|HOSP 125||Food Production, Planning, and Purchasing Laboratory||1|
|HOSP 130||Menu Planning and Controls||3|
|HOSP 135||Applied Food Service Sanitation||1|
|HOSP 210||Hospitality Human Resources Management I||3|
|HOSP 215||Hospitality Marketing||3|
|HOSP 235||Professional Work Experience1||1|
|REST 190||Food and Beverage Cost Control||3|
|REST 280||Restaurant Management and Operations Laboratory|
|HTEL 250||Hotel Banquet and Function Management Laboratory|
|REST 290||Commercial Kitchen Layout and Equipment||3|
General Education/Liberal Arts Courses Required - 21 credit hours
|Course No.||Course||Cr. Hrs.|
|ENGL ___||Freshman Composition or Advanced Composition2||3|
|Arts/Foreign Language Elective from
GE 8 or GE 9
|Humanities/Literature Elective from GE 7||3|
|Science Elective from GE 2||3-4|
|Social Science/American History Elective4 from GE 3 or GE 4||3|
|Western Civilization or Other World Civilizations Elective from GE 5 or GE 6||3|
Restricted Electives by Advisement5 - 6 credit hours
1 This one-credit course requires 320 hours of professional work experience.
2 English is by placement according to competency.
3 Mathematics is by placement according to competency.
4 BBA students are required to take economics.
5 Restricted Electives
|Course No.||Course||Cr. Hrs.|
|ACCT 125||Managerial Accounting||3|
|BKNG 100||Artisanal Breads||3|
|BKNG 120||Baking for Health||3|
|BUSI 120||Business Communications||3|
|BUSI 205||Small Business Management||3|
|CITA 110||Introduction to Software Applications||3|
|COMM 100||Public Speaking||3|
|CULN 100||Culinary Arts I Basic Fundamentals and Foundations||3|
|CULN 115||Culinary Arts I Basic Fundamentals and Foundations Laboratory||1|
|CULN 265||Quantity Food Preparation and Meat Fabrication||3|
|CULN 290||Culinary Sculpting||3|
|CULN 350||History of Wines||3|
|HOSP 140||Beverage and Beverage Control||3|
|HOSP 220||Nutrition I||3|
|HOSP 240||Hospitality Internship||3|
|HOSP 250||Wine, Life and Society||3|
|HTEL 160||Hotel Front Office Management and Guest Accounting||3|
|HTEL 165||Lodging Accommodations Management||3|
|REST 310||Classical Cuisine||3|
|TRVL 275||Travel and Tourism Packaging||3|
|TRVL 385||Travel in New York State||3|
|TRVL 388||Convention Services Management||3|
Student Learning Outcomes
A graduate of the Restaurant and Food Service Management A.A.S. program should be able to:
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