Culinary and Baking Arts

Program Information

Degree Type: AOS
Program Code: CBAR
Hegis Code: 5404.00
Degree Worksheet PDF: Download

The AOS Culinary and Baking Arts program will offer a technically oriented degree choice for students seeking to learn the skills necessary for employment upon program completion.  The AOS CBAR will include core Culinary Arts classes, a business course specific to hospitality and culinary arts, as well as a required internship experience.  Students in this degree will have the opportunity to refine their cooking and serving skills while working directly with the public.  Students will have the oppourtunity to use their skills through internship opportunities and partnership events with many local restaurants, hotels, and culinary specific charity events.
Cr. Course Title Course Code
1-2 Freshman Experience HRD100 HRD100A or HRD110

Writing I 

3 Business Elective Choose from: BUS102BUS103, BUS181 or BUS193
1 Sanitation  CUL125 (Fall only)
4 Basic Food Preparation I CUL127 (Fall only)
4 Basic Food Preparation II  CUL128 (Spring only - Prereq Required)
3 Baking Techniques CUL130
2 Casual Dining Room Service CUL131 (to be taken in 1st two semesters)
3 Advanced Baking Techniques CUL132 (Prereq Required)
2 Fine Dining Room Service CUL133 (to be taken in 1st two semesters)
3 Garde Manger CUL134 (Prereq Required)
2 Food Specification & Control  CUL135
4 Advanced Food Service I CUL137 (Fall only - Prereq Required)
4 Advanced Food Service II  CUL138 (Spring only - Prereq Required)
3 Pastry and Dessert Preparation CUL139 (Prereq Required)
2 Mathematical Applications for the Food Service Profession CUL141 (Spring Only)
2 Sauce Theory I CUL142 (Prereq Required)
4 Menu Design and Pairing CUL144 (Prereq Required)
1 Contemporary Culinary Trends CUL146 (Prereq Required)
3 Butchering CUL149 (Prereq Required)

Introduction to Wine and Spirits or Bar Operations and Mixology

To be taken in the first two semesters, choose 1 from:



2 Chocolate and Confections or Cooking for Special Diets

To be taken in the second academic year, choose 1 from: 

CUL147 (Prereq Required)

CUL148 (Prereq Required)

3 Culinary Arts Internship CUL178 (Prereq Required)
61 minimum credits required for graduation  


Recommended First Year
First Semester
1-2 HRD100, HRD100A or HRD110
1 CUL125
4 CUL127
3 CUL130
2 CUL131 (See note 2)
2 Culinary Arts elective (See note 4)
Second Semester
3 ENG101
4 CUL128
2 CUL141
2 CUL135 (See note 3)
3 CUL132
2 CUL133 (See note 2)
Recommended Second Year
Third Semester
3 CUL134 Garde Manger
4 CUL137
4 CUL144
3 CUL149 Butchering
2 CUL142
Fourth Semester
3 CUL178 (See note 6)
4 CUL138
3 BUS102, BUS103, BUS 181 or BUS 193
3 CUL139
2 Culinary Arts elective (See note 5)
1 CUL146


  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 laboratiories 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 laboratiories (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 must take CUL131 and CUL133 in the first academic year but not the same semester, either in the fall or spring.
  3. CUL135 must be met in the first academic year either in the fall or spring semester.
  4. Choice of Culinary Arts electives CUL140 and CUL143 must be taken in the first academic year.
  5. Choice of Culinary Arts electives CUL147 and CUL148 must be taken in the second academic year.
  6. Students may register for CUL178 Internship after completing 32 credit hours, 18 of which are in their major.  Internship site will be set up with instructor approval.
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