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 Culinary Arts AAS degree program. Recommended High School Preparation: Math Functions

Cr. Course Title Course Code
1-2 Freshman Experience HRD100 HRD100A or HRD110
3 Writing I ENG101
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
3 Advanced Baking Techniques CUL132
2 Casual Dining Room Service or Fine Dining Room Service CUL131 or CUL133
2 Food Specification and Control CUL135
2 Mathematical Applications for the Food Service Profession CUL141
2 Sauce Theory CUL142 (Prereq Required)

Introduction to Wine and Spirits

Bar Operations and Mixology



3 Culinary Arts Internship CUL178
32 minimum credits required for graduation  


Recommended First Year
First Semester
1-4 HRD100 HRD100A or HRD110
3 ENG101
1 CUL125
4 CUL127
3 CUL130
2 CUL131 or CUL133
2 CUL135
Second Semester
3 CUL 132
2 CUL141
4 CUL128
2 CUL140 or CUL143 (See Note 3)
2 CUL142
3 CUL178


1. In addition to textbook expenses, students in the Culinary Arts program are expected to purchase uniforms        ($100+) and a knife set ($300+).  Hats and/or hair nets are required by the New York State health Code.  Students will be required to comply with the dress and sanitation requirements of the New York State Department of Health.  Note:  The only jewelry permitted in cooking laboratories are wedding rings and waterproof watches.  No nail polish or fake nails are allowed in cooking laboratories.  No open toe shoes, boots, slippers or heels allowed in cooking laboratiries (non-slip shoes and sneakers only).  Full uniform attire is required for any food preparation activity in all labs and events at all times.
2. Students may register for CUL 178 Internship after completing CUL 125, CUL 127, CUL 130, and CUL 131 or CUL 133.  Internship site will be set up with instructor approval.


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