College Catalog Fall 2016 - Spring 2017
Culinary Arts - AAS
The Instructional Program
The Associate's in Applied Science (AAS) degree in Culinary Arts 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, with seniors acting as Executive Chef in Signatures student restaurant, and a required summer internship and cooperative study at a major culinary establishment.
Delhi also offers a bachelor (BBA) 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 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.
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. 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.
Minimum Requirements to be Considered for Admission
- high school graduate with 75 high school GPA or 2500 GED test score
- Algebra Regents: 73
- Biology Regents: 73
- Transfer GPA: 2.0
SUNY Curriculum Code: 0578
SUNY General Education Requirements: Students who intend to receive AA, AS, 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.
AAS and AOS 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, 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 Hospitality||1|
|HOSP 105||Fundamentals of Hospitality Management||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 (GE7)||3|
|Social Science/American History Elective4 (GE 3 or 4)||3|
|Western Civilization/Other World Civilizations Elective (GE 5 or 6)||3|
Restricted Electives by Advisement 5- 6 credit hours
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 BBA 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 AAS program should be able to:
- Discuss the scope of the hospitality industry and available career paths.
- Display adherence to professional standards of the industry including attire, conduct, communication, administrative preparedness, and work habits.
- 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.
- Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
- Display a thorough understanding of the area of industry concentration through a successful completion of a required summer work experience.
- Demonstrate knowledge of basic sanitation principles, ways to apply them in practical situations, and methods of training and motivating employees to follow good sanitation practices.
- Understand how fundamental information, approaches, functions, and forms of human resource management are applied to 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.
- 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.
- 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 familiarity with food and beverage cost control systems, including accounting systems applied to sales, food, beverage, and labor cost controls.