Culinary Arts - AAS
The Instructional Program
Delhi offers an Associate in Applied Science (A.A.S.) degree in Culinary Arts. The program is accredited by the American Culinary Federation (ACF), verifying that all knowledge and skills are met as required by the nation's most prestigious accrediting organization. The program features an extensive hands-on approach to the culinary arts, along with instruction in the liberal arts and sciences. A fine culinary dining experience is provided in the student restaurant, Signatures by Candlelight. Each Culinary Arts senior serves as Executive Chef for 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 required 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 for employment upon graduation.
Delhi also offers a bachelor (B.B.A.) degree in Hospitality Management with a concentration in Culinary Arts Management. For information on this program, see the Hospitality Management program description.
SUNY Delhi students in all hospitality programs (Culinary Arts, Club Management, Hotel and Resort Management, Restaurant and Food Service Management, and Travel and Tourism Management) have successfully participated in the Walt Disney College Program for many years. Through this program, students work at Walt Disney World in Orlando, Florida, for six months in a unique working/learning experience. Students can earn SUNY Delhi course credit for the Disney courses offered as part of this program while they are working at Disney. Any student interested in this special program option should discuss it with his/her advisor early in their Delhi career. Disney courses include Communications, Leadership, Hospitality Management, Human Resources Management, Disney Marketing U, and Disney Experiential Learning.
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.
For all hospitality students, professional dress is required for the Orientation class, field trips, interviews, and other special occasions. Professional dress consists of jackets and ties for men; suits, professional pant suits, skirts and blouses, or dresses for women. Jeans, sneakers, or work boots are not acceptable.
To be eligible for consideration, an applicant must:
SUNY Curriculum Code: 0578
SUNY General Education Requirements: Students who intend to receive A.A., A.S., or baccalaureate degrees must satisfy SUNY and campus General Education (GE) requirements to graduate. Students should be aware that GE requirements may vary by academic program. Consult with your academic advisor. For general information, see the "General Education" section of this catalog.
A.A.S. and A.O.S. degree students may not be required to fulfill General Education (GE) requirements; however, any student who may wish to transfer should complete as many GE courses as possible. Consult with your academic advisor.
Technical Standards: In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards for Business and Computer Information Systems and for Hospitality, with or without reasonable accommodation.
Minimum Total Credit Hours = 63
Major Courses Required - 36 credit hours
|Course No.||Course||Cr. Hrs.|
|CULN 100||Culinary Arts I - Basic Fundamentals and Foundations||3|
|CULN 115||Culinary Arts I - Basic Fundamentals and Foundations Laboratory||1|
|CULN 120||Professional Baking||3|
|CULN 125||Professional Baking Laboratory||1|
|CULN 180||Professional Table Service in the Hospitality Industry||1|
|CULN 280||Culinary Restaurant Operations||5|
|CULN 200||Culinary Internship 1 (summer session)||2|
|CULN 250||Culinary Arts II: Advanced Culinary Techniques & Preparation||3|
|CULN 255||Culinary Arts II: Advanced Culinary Techniques & Preparation Laboratory||1|
|HOSP 100||Orientation to the Hospitality Industry||1|
|HOSP 105||Introduction to the Hospitality Industry||3|
|HOSP 130||Menu Planning and Controls||3|
|HOSP 210||Hospitality Human Resources Management I||3|
|HOSP 220||Nutrition I||3|
|REST 190||Food and Beverage Cost Control||3|
General Education/Liberal Arts Courses Required - 21 credit hours
|Course No.||Course||Cr. Hrs.|
|BIOL 125||Nutritional Microbiology||3|
|ENGL ___||Freshman Composition or Advanced Composition2||3|
|MATH ___||Mathematics3 GE 1||3|
|Arts/Foreign Language Elective (GE 8 or 9)||3|
|Humanities/Literature Elective (GE 7)||3|
|Social Science/American History Elective4 (GE 3 or 4)||3|
|Western Civilization/Other World Civilizations Elective (GE 5 or 6)||3|
1 This two-credit course requires 480 hours of professional work experience.
2 English is by placement according to competency.
3 Mathematics is by placement according to competency.
4 Students interested in pursuing a B.B.A. degree are required to take Economics.
5 Restricted Electives
|Course No.||Course||Cr. Hrs.|
|CULN 130||Advanced Pastry and Confections||3|
|CULN 265||Quantity Food Preparation and Meat Fabrication||3|
|CULN 290||Culinary Sculpting||3|
|CULN 300||Culinary Arts III: Advanced Skills Refinement and Theory||4|
|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|
Student Learning Outcomes
A graduate of the Culinary Arts A.A.S. program should be able to:
Call us Toll-free:
Or write to us at:
454 Delhi Drive
Delhi, NY 13753