Culinary Arts

Program Information

Degree Type: AAS
Program Code: CART
Hegis Code: 5404.00
Degree Worksheet PDF: Download
Degree Worksheet RTF: 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 Writing I Eng101; Eng100A & Eng100B
3 SUNY Gen Ed Basic Communication course Eng102 - Eng110
3 Math Course  
3-4 Lab Science  
3 Fundamentals of Nutrition Sci161
6 Social Science Course  
3 Liberal Arts Electives  
3 Business Course Bus101, Bus102, Bus103 or Bus165
1 Sanitation (Fall Only) Cul125
4 Basic Food Preparation I Cul127
4 Basic Food Preparation II (Prereq Required) (Spring Only) Cul128
2 Baking Techniques Cul130
2 Dining Room Service Cul131
3 Advanced Baking Techniques (Prereq Required) Cul132
2 Food Specification & Control (Fall Only) Cul135
3 Food Service Management Law (Spring Only) Cul136
4 Advanced Food Service I (Prereq Required) (Fall Only) Cul137
4 Advanced Food Service II (Prereq Required) (Spring Only) Cul138
1 Food Service Internship (Prereq Required) Cul178
4 Culinary Electives - Choose One Course From:  
  Introduction to Wine and Spirits Cul140
  Sauce Theory I (Prereq Required) (Spring Only) Cul142
  Bar Operations and Mixology Cul143
  Menu Design and Food Pairing Cul145
2 Mathematical Applications for the Food Service Profession (Spring Only) Cul141
64 minimum credits required for graduation  

Additional Information:

  1. Following the articulation agreement with Paul Smith's College, a student must complete six credits of mathematics from Adirondack. Suggest MAT 108, 109 or MAT 127.
  2. The student is required to wear an approved professional chef's uniform in all labs and purchase a cutlery set.
  3. Students must take CUL 131 Dining Room Service in the first academic year either in the Fall or Spring semester.
  4. Following the articulation agreement with Johnson & Wales University, suggest taking CUL 143 and CUL 142.
  5. Meet with advisor on core requirements for the Cobleskill College articulation agreement.
  6. If you are interested in transferring to Paul Smith's College, meet with your advisor for requirements.
Recommended First Year
First Semester
1-4 Hrd100, Hrd100A or Hrd110
3 Eng101; Eng100A & Eng100B
1 Cul125
4 Cul127
2 Cul130
2 Cul135
2 Cul131
Second Semester
3 Eng102 - Eng110
4 Cul128
2 Cul141
3 Social Science Elective
2 Culinary Arts Elective
3 Cul132
Recommended Second Year
Third Semester
1-3 Cul178
4 Cul137
2 Culinary Arts Elective
3 Sci161
3 MAT
3 Liberal Arts Elective
Fourth Semester
4 Cul138
3 Cul136
3 Business Course
3 Social Science Elective
3-4 Lab Science

 

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