The AOS Culinary and Baking Arts program will offer a technically oriented degree choice for students seeking to learn the skills necessary for employment upon program completion. The AOS CBAR will include core Culinary Arts classes, a business course specific to hospitality and culinary arts, as well as a required internship experience. Students in this degree will have the opportunity to refine their cooking and serving skills while working directly with the public. Students will have the opportunity to use their skills through internship opportunities and partnership events with many local restaurants, hotels, and culinary specific charity events. Culinary Arts as a Fall start only program.
Freshman Seminar Requirement
Freshman Experience
Choose from:
| HRD 100 | College Learning: Theory and Practice | 2 |
| HRD 100A | College Life Seminar | 2 |
| HRD 110 | First Year Seminar | 1 |
| Total Credit Hours: | 1-2 |
General Education Requirements
Introduction to College Writing
| ENG 101 | Introduction to College Writing | 3 |
| Total Credit Hours: | 3 |
Business or Hospitality Elective
Choose from:
| BUS 102 | Principles of Management | 3 |
| BUS 103 | Principles of Marketing | 3 |
| HOS 181 | Principles of Hospitality and Tourism | 3 |
| HOS 193 | Hotel/Resort Management | 3 |
| Total Credit Hours: | 3 |
Program Core Requirements
Program Core
Culinary Arts Elective
Choose 4 credits from:
| CUL 140 | Introduction to Wine and Spirits | 2 |
| CUL 143 | Bar Operations and Mixology | 2 |
| CUL 146 | Contemporary Culinary Trends | 2 |
| CUL 147 | Chocolates and Confections | 2 |
| CUL 148 | Cooking for Special Diets | 2 |
| Total Credit Hours: | 4 |
Recommended Sequence
CULINARY ARTS is a FALL Start program for those wishing to complete in two years
First Semester
1-2 credits in HRD 100, HRD 100A or HRD 110
1 credit in CUL 125
4 credits in CUL 127
3 credits in CUL 130
2 credits in CUL 131 (See Note 2)
2 credits in CUL 135 (See Note 3)
2 credits in CUL 140 or CUL 143 (See Note 4)
1 credit in CUL 178 (See Note 5)
Second Semester
3 credits in ENG 101
4 credits in CUL 128
3 credits in CUL 132
2 credits in CUL 133 (See Note 2)
2 credits in CUL 141
2 credits in CUL 178 (See Note 5)
Third Semester
3 credits in CUL 134
4 credits in CUL 137
2 credits in CUL 146 or CUL 148 (See Note 6)
4 credits in CUL 144
3 credits in CUL 149
Fourth Semester
3 credits in BUS 102, BUS 103, HOS 181 or HOS 193
4 credits in CUL 138
3 credits in CUL 139
3 credits in CUL 142
2 credits in CUL 146 or CUL 147 (See Note 6)
Notes
- In addition to textbook expenses, students in the Culinary Arts program are expected to purchase uniforms ($100+) and a knife set ($300+). Hats and/or hair nets are required by the New York State Health Code. Students will be required to comply with the dress and sanitation requirements of the NYS DOH. Note: The only jewelry permitted in cooking laboratories are wedding rings and waterproof watches. No nail polish or fake nails are allowed in cooking laboratories. No open toe shoes, boots, slippers or heels allowed in cooking laboratories (non-slip shoes and sneakers only). Full uniform attire is required for any food preparation activity in all labs and events at all times.
- Students must take CUL 131 and CUL 133 in the first academic year but not same semester, either in the fall or spring.
- CUL 135 must be met in the first academic year either in the fall or spring semester.
- Choices of Culinary Arts electives CUL 140 or CUL 143 must be taken in the first academic year.
- Students must be enrolled in CUL 127 to register for 1 credit, enrolled in CUL 128 to register for 2 credits and have completed CUL 128 prior to enrolling for 3 credits. Internship site will be set up with instructor approval.
- Choice of Culinary Arts electives CUL 146, CUL 147 or CUL 148 must be taken in the second academic year.