Culinary Certificate (CECU)

Degree Type: Certificate

Program Code: CECU

Hegis Code: 5404.00

Locally, where the tourism industry is so important, positions in food preparation and distribution are plentiful. This certificate is designed to develop job entry skills for immediate employment. Coursework in our new Culinary Arts Facility provide the student with the necessary technical background to be a cook in any hospitality facility (restaurant, bake shop, supermarket). Successful certificate completion includes achieving National Restaurant Certification in ServSafe Sanitation. In addition, all certificate credits transfer to the Culinary Arts AAS degree program. Recommended High School Preparation: Math Functions

Freshman Seminar Requirement

Freshman Experience

Choose one:

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

NONE

Additional Math or Science Requirement

NONE

Program Core Requirements

Program Core

ENG 101	Introduction to College Writing	3
CUL 125	Sanitation	1
CUL 127	Basic Food Preparation I	4
CUL 128	Basic Food Preparation II	4
CUL 130	Introduction to Baking Techniques	3
CUL 135	Food Specification and Control	2
CUL 141	Mathematical Applications for the Food Service Profession	2
CUL 178	Culinary Arts Internship	3
Total Credit Hours:		22

CUL 125 and CUL 127: Fall only.

CUL 128: Spring only - Prereq Required.

CUL 141: Spring only.

CUL 178: Prereq Required.

Business, Culinary and Hospitality Electives

Choose 4 credits from:

BUS 102	Principles of Management	3
BUS 103	Principles of Marketing	3
CUL 131	Casual Dining Room Service	2
CUL 132	Advanced Baking Techniques	3
CUL 133	Fine Dining Room Service	2
CUL 134	Garde Manger	3
CUL 140	Introduction to Wine and Spirits	2
CUL 142	Sauce Theory	3
CUL 143	Bar Operations and Mixology	2
CUL 148	Cooking for Special Diets	2
CUL 149	Butchering	3
HOS 181	Principles of Hospitality and Tourism	3
HOS 193	Hotel/Resort Management	3
Total Credit Hours:		4

CUL 132: Prereq Required.

CUL 134, CUL 148, and CUL 149: Fall only - Prereq Required.

CUL 142: Spring only - Prereq Required.

CUL 143: Fall only.

Liberal Arts and Sciences Electives

NONE

Electives

NONE

Recommended Sequence

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 135

1 credit in CUL 178 (See Note 2)

2 credits in Business, Culinary or Hospitality Electives (See Note 3)

Total Credit Hours:

14-15

Second Semester

4 credits in CUL 128

3 credits in ENG 101

2 credits in CUL 141

2 credits in CUL 178 (See Note 2)

2 credits in Business, Culinary or Hospitality Electives (See Note 3)

Total Credit Hours:

13

Notes

1. 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.
2. 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.
3. Business, Culinary or Hospitality Electives focus areas:
   1. Baking and Pastry: CUL 132, CUL 139,
   2. Culinary Arts: CUL 134, CUL 142, CUL 148, CUL 149
   3. Front of the House: CUL 131, CUL 133, CUL 140, CUL 143
   4. All focus areas can be supported by: BUS 102, BUS 103, HOS 181, HOS 193

Industry Certifications :

1. A student is eligible to obtain industry credentials through the following coursework:
   • CUL 125 ServSafe Food Manager
   • CUL 143 TIPS Certification

Total Credit Hours: 27