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Culinary Arts Requirements
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:

  1. Discuss the scope of the hospitality industry.
  2. 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.
  3. 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.
  4. Understand and apply the techniques, measurements, ingredients, mathematical calculations, and chemistry that are the foundation of successful professional baking.
  5. 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.
  6. Demonstrate a realistic understanding of how to operate a restaurant through hands-on experience in all aspects of running a restaurant operation.
  7. Demonstrate knowledge of the basic principles of nutrition, including familiarity with carbohydrates, fats, proteins, vitamins, minerals, and water.
  8. Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision making, empowerment, and ethics.
  9. 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.
  10. Display a thorough understanding of the culinary arts industry acquired through a required twelve-week summer internship.
  11. Display familiarity with food and beverage cost-control systems, including accounting systems applied to sales, food, beverage, and labor cost controls.

Admission Requirements 
HS Average: 75
Algebra Regents: 73
Biology Regents: 73
Transfer GPA: 2.0

Curriculum
SUNY Curriculum Code: 0578

Contact Information
P 607-746-4400
F 607-746-4769
browerdc@delhi.edu

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Last Updated: 11/16/10