SUNY Delhi - Culinary Arts

Associate of Applied Science Degree

Curriculum

SUNY Curriculum Code: 0578

First Semester

Course No.	Course	Cr. Hrs.
CULN 100	Culinary Arts I	3
CULN 115	Culinary Arts I Lab	1
HOSP 100	Orientation to the Hospitality Industry	1
HOSP 130	Menu Planning and Controls	3
ENGL 100	Freshman Composition (GE 10)	3
MATH ___	Mathematics Elective (GE 1)	3-4
____ ___	Social Science/American History Elective (GE 3 or 4)1	3
	Total	17-18

Second Semester

Course No.	Course	Cr. Hrs.
CULN 120	Professional Baking	3
CULN 125	Professional Baking Lab	1
BIOL 125	Nutritional Microbiology	3
____ ___	Arts/Foreign Language Elective (GE 8 or 9)	3
____ ___	Humanities/Literature Elective (GE 7)	3
	Total	13

Third Semester

Course No.	Course	Cr. Hrs.
CULN 200	Culinary Internship2	2
CULN 250	Advanced Culinary Arts/Garde Manger and Charcuterie	3
CULN 255	Advanced Culinary Arts/Garde Manger and Charcuterie Laboratory	1
HOSP 210	Hospitality Human Resources I	3
HOSP 220	Nutrition I	3
____ ___	Restricted Elective	3
____ ___	Western Civilization/Other World Civilizations Elective (GE 5 or 6)	3
	Total	18

Fourth Semester

Course No.	Course	Cr. Hrs.
CULN 180	Professional Table Service in the Hospitality Industry	1
CULN 280	Culinary Restaurant Operations	5
HOSP 205	Hospitality Management	3
REST 190	Food and Beverage Cost Control Systems	3
____ ___	Restricted Elective	3
	Total	15

Degree Requirement: 63 credit hours

Electives

Course No.	Course	Cr. Hrs.
CULN 130	Advanced Pastry and Confections	3
CULN 265	Advanced Meat Cutting and Identification	3
CULN 275	Culinary Competition	3
CULN 290	Culinary Sculpting	3
CULN 350	History of Wines	3
HOSP 140	Beverage and Beverage Control	3
HOSP 215	Hospitality Marketing	3
REST 290	Commercial Kitchen Layout and Equipment	3
REST 310	Classical Cuisine	3

Admissions Requirements

To be eligible for consideration, a student must be a high school graduate with a minimum of a 75% overall average or have a minimum 2500 GED test score and a 70% or higher on the Math A/Algebra and Biology regents exams.

In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards for the program with or without reasonable accomodation.

Program Objectives

A graduate of the Culinary Arts A.A.S. program should be able to:

Discuss the scope of the hospitality industry.

Understand and apply the vocabulary and practical skills required of the culinary professional, including cooking principles, food science, sanitation, and safe use and care of equipment.

Demonstrate a thorough understanding of the menu as a major management tool for foodservice operations, including its role as a merchandising mechanism and vehicle for the presentation of food and beverage products.

Understand and apply the techniques, measurements, ingredients, mathematical calculations, and chemistry that are the foundation of successful professional baking.

Prepare and present cold food with an emphasis on the standards, principles, methods, and techniques required to produce quality, wholesome garde manger and charcuterie products.

Demonstrate a realistic understanding of how to operate a restaurant through hands-on experience in all aspects of running a restaurant operation.

Demonstrate knowledge of the basic principles of nutrition, including familiarity with carbohydrates, fats, proteins, vitamins, minerals, and water.

Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision making, empowerment, and ethics.

Discuss the theories and philosophy of nutritional microbiology, with emphasis on the significance of microorganisms to food preparation and spoilage, methods of microbial control, and food-transmitted diseases.

Display a thorough understanding of the culinary arts industry acquired through a required twelve-week summer internship.

Display familiarity with food and beverage cost-control systems, including accounting systems applied to sales, food, beverage, and labor cost controls.