Program Information
Degree Type: AAS
Program Code: CART
Hegis Code: 5404.00
Degree Worksheet PDF: Download
The culinary profession is a challenging and rewarding occupation. Chefs continually explore new trends in cuisine. The hospitality industry demands trained chefs, cooks and baking specialties for all levels of employment. This program provides students with opportunity and training in our new Culinary Arts Facility via Regional Cuisine dinners, Spa Cuisine luncheons, banquets and Culinary Arts club activities, as well as an internship. The program is designed to train the student to enter the culinary profession or prepare for transfer to other culinary institutions. Recommended high school preparation: Chemistry, math functions, speech and introduction to foods class.
|
Cr. |
Course Title |
Course Code |
|
1-4 |
Freshman Experience |
HRD100 HRD100A or HRD110 |
|
3 |
Introduction to College Writing
|
ENG101 |
|
3 |
SUNY GEN ED Basic Communication
|
ENG102, ENG103, ENG104, ENG105, ENG106, ENG107, ENG108, ENG109 or ENG110 |
|
3 |
Mathematics |
|
|
3-4 |
Science |
|
|
3 |
Social Science |
|
|
3 |
Social Science |
|
|
3 |
Business or Hospitality Elective |
Choose from: BUS102, BUS103, HOS181 or HOS193 |
|
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)
|
|
2 |
Food Specification & Control |
CUL135 (to be taken in 1st two semesters)
|
|
4 |
Advanced Food Service I |
CUL137 (Fall only - Prereq Required) |
|
4 |
Advanced Food Service II |
CUL138 (Spring only - Prereq Required) |
|
2 |
Culinary Arts Electives
|
Choose 1 from:
CUL140 (Spring only)
CUL143 (Fall only)
CUL146 (Prereq Required)
CUL148 (Fall only - Prereq Required)
|
|
2 |
Culinary Math Applications |
CUL141 (Spring only) |
|
3 |
Sauce Theory I |
CUL142 (Prereq Required) |
|
3 |
Culinary Arts Internship |
CUL178 (Prereq Required) |
|
3 |
Liberal Arts and Sciences |
|
|
64 |
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 (See Note 2) |
|
2 |
CUL135 (See Note 3) |
|
1 |
CUL178 (See Note 4) |
|
Second Semester |
|
3 |
ENG102 - ENG110 |
|
4 |
CUL128 |
|
3 |
CUL132 |
|
2 |
CUL133 (See Note 2) |
|
2 |
CUL141 |
|
2 |
CUL178 (See Note 4) |
|
Recommended Second Year |
|
Third Semester |
|
4 |
CUL137 |
|
2 |
CUL146 (See Note 5) |
|
3 |
Social Science |
|
3 |
Mathematics (See Note 6) |
|
3 |
Liberal Arts and Sciences |
|
Fourth Semester |
|
3 |
Social Science |
|
4 |
CUL138 |
|
3 |
BUS102, BUS103, HOS181 or HOS193 |
|
3-4 |
Science |
|
3 |
CUL142 |
|
2 |
Culinary Arts Elective (See Note 5 and 7) |
NOTES:
-
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 laboratories (non-slip shoes and sneakers only). Full uniform attire is required for any food preparation activity in all labs and events at all times.
-
Students must take CUL131 and CUL133 in the first academic year but not same semester, either in the fall or spring.
-
CUL 135 must be met in the first academic year either in the fall or spring semester.
-
Students must be enrolled in CUL 127 to register for 1 credit, enrolled in CUL 128 to register for 2 credits and have completed CUL 128 prior to enrolling for 3 credits. Internship site will be set up with instructor approval.
-
CUL140, CUL143, CUL146, CUL148 can be taken after the required prerequisite culinary courses pending on students interests.
-
Paul Smith's College transfer students: A student must complete six credits of mathematics from Adirondack; MAT 108, MAT 109 or MAT 127 are recommended. Please see an advisor for articulation agreement details.
-
Johnson & Wales transfer students: Students should take CUL142 and CUL143 - see an advisor for articulation agreement details.
-
SUNY Cobleskill transfer students: Please see an advisor for articulation agreement details.
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