Commercial Cooking

Program Information

Degree Type: Certificate
Program Code: CECK
Hegis Code: 5404.00
Degree Worksheet PDF: Download

Locally, where the tourism industry is so important, positions in food preparation and distribution are plentiful. This certificate is designed to develop job entry skills for immediate employment. Coursework in our new Culinary Arts Facility provide the student with the necessary technical background to be a cook in any hospitality facility (restaurant, bake shop, supermarket). Successful certificate completion includes achieving National Restaurant Certification in ServSafe Sanitation. In addition, all certificate credits transfer to the Food Service AAS degree program. Recommended High School Preparation: Math Functions

Cr. Course Title Course Code
1-4 Freshman Experience HRD100 HRD100A or HRD110
3 Writing I ENG101 or ENG100A &ENG100B
3 Fundamentals of Nutrition NTR111
3 Social Science   
1 Sanitation  CUL125 (Fall only)
4 Basic Food Preparation I CUL127
4 Basic Food Preparation II  CUL128 (Spring only - Prereq Required)
3 Baking Techniques CUL130
2 Casual Dining Room Service or Food Specification and Control CUL131 or CUL135 (Fall only)
2-3

Advanced Baking Techniques

Introduction to Wine and Spirits

Sauce Theory I

Bar Operations and Mixology

CUL132 (Prereq Required)

CUL140

CUL142 (Spring only - Prereq Required)

CUL143

2 Mathematical Applications for the Food Service Profession CUL141
3 Culinary Arts Internship CUL178
31 minimum credits required for graduation  

 

Recommended First Year
First Semester
1-4 HRD100 HRD100A or HRD110
3 ENG101 or ENG100A &ENG100B
1 CUL125
4 CUL127
3 CUL130
2 CUL131 or CUL135
3 Social Science
Second Semester
3 NTR 111
2 CUL141
4 CUL128
2-3 CUL132, CUL140, CUL142 or CUL143 (See Note 3)
3 CUL178

NOTES:

1. The student is required to wear an approved chef's uniform in all the labs.
2. The student must purchase a complete cutlery set. Information will be provided in class.
3. Student must arrange to select one of these four courses in the appropriate semester.
       a. CUL132 
       b. CUL140 
       c. CUL142 (Spring Only)
       d. CUL 143 

 

 

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