The Field

The culinary arts are a special level of excellence found only in the finest food and beverage settings. The hospitality industry looks to the professional chef for mastery of the cookery and food preparation techniques that create the true culinary artist.

There is an ever-increasing need for the culinary artist/professional chef in today’s hospitality and travel industry. It takes an expert in the fine art of food preparation to create the midnight buffets that are a cruise line tradition, the gala food presentations that highlight corporate meetings and conventions, and the gourmet meals served at major restaurants and in fine hotels and resorts.

The Instructional Program

Delhi offers an Associate in Applied Science (A.A.S.) degree in Culinary Arts. The program features an extensive hands-on approach to the culinary arts along with instruction in the social sciences, liberal arts, math, and science. A fine culinary dining experience is provided in the student restaurant, Signatures by Candlelight. Each Culinary Arts senior serves as Executive Chef one evening, preparing the menu based on a variety of classical cuisines.

A summer internship and cooperative study at a major culinary establishment is a major component of the program. Delhi has over 50 years of experience in hospitality education, and its record of success has led to solid working relationships with the leading hotels, resorts, and restaurants that specialize in culinary arts. This network can assist students in identifying positions for their internship or upon graduation.

Delhi also offers a bachelor’s degree in Hospitality Management with a concentration in Culinary Arts Management. For information on this program, see the Hospitality Management section of this catalog.

Work Requirement

Each student must complete a minimum of 480 hours of work experience in a position related to the hospitality industry during the summer between the first and second years of study. This professional work experience enhances and complements classroom learning. Upon completion, students are evaluated by their employer and submit a comprehensive report. Faculty assist in finding job opportunities, but the student assumes responsibility for securing a position.

Professional Dress

For all hospitality students, professional dress is required for field trips, interviews, and other special occasions. Professional dress consists of jackets and ties for men; suits, skirts and blouses, or dresses for women. Jeans, sneakers, or work boots are not acceptable.

Culinary Arts

A.A.S. Degree

SUNY Curriculum Code: 0578

First Semester

Second Semester

Third Semester

Fourth Semester

Degree Requirement: 63 credit hours

Admission Requirements: Applicants must have satisfactorily completed a year of science (preferably biology) and mathematics.

Notes:

1BBA students are required to take Economics.

2This two-credit course requires 480 hours of professional work experience.

Restricted Electives

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 food service 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.