College Catalog 2024-2025

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Culinary and Baking Arts AOS (CBAR)

Degree Type: AOS

Program Code: CBAR

Hegis Code: 5404.00

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 100College Learning: Theory and Practice

2
HRD 100ACollege Life Seminar

2
HRD 110First Year Seminar

1
Total Credit Hours:1-2

General Education Requirements

Introduction to College Writing

ENG 101Introduction to College Writing

3
Total Credit Hours:3

Business or Hospitality Elective

Choose from:

BUS 102Principles of Management

3
BUS 103Principles of Marketing

3
HOS 181Principles of Hospitality and Tourism

3
HOS 193Hotel/Resort Management

3
HOS 265Convention, Meeting, and Exposition Management

3
Total Credit Hours:3

Program Core Requirements

Program Core

CUL 125Sanitation

1
CUL 127Basic Food Preparation I

3
CUL 128Basic Food Preparation II

3
CUL 130Introduction to Baking Techniques

3
CUL 131Casual Dining Room Service

2
CUL 132Advanced Baking Techniques

3
CUL 133Fine Dining Room Service

2
CUL 134Garde Manger

3
CUL 135Food Specification and Control

2
CUL 137Healthy Cuisine

4
CUL 138Advanced Food Service II

4
CUL 141Mathematical Applications for the Food Service Profession

2
CUL 142Sauce Theory

3
CUL 144Menu Design and Pairing

3
CUL 178Culinary Arts Internship

3
Total Credit Hours:41

CUL 125 and CUL 127: Fall only.

CUL 128, CUL 138, CUL 139, and CUL 142: Spring only - Prereq Required.

CUL 131 and CUL 133: To be taken in 1st two semesters.

CUL 132, CUL 144, and CUL 178: Prereq Required.

CUL 134, CUL 137, and CUL 149: Fall only - Prereq Required. 

CUL 141: Spring only.

SUNY Gen ED DEISJ

SUNY Gen ED Diversity: Equity, Inclusion and Social Justice
Total Credit Hours:3

Culinary Arts Elective

Choose 10 credits from:

CUL 139Pastry and Dessert Preparation

3
CUL 140Introduction to Wine and Spirits

2
CUL 143Bar Operations and Mixology

2
CUL 146Contemporary Culinary Trends

2
CUL 147Chocolates and Confections

2
CUL 148Cooking/Baking Special Diets

2
CUL 149Butchering

3
Total Credit Hours:10

CUL 139 (Spring only - Prereq Required)

CUL 140 (Spring only)

CUL 143 (Fall only)

CUL 146 (Prereq Required)

CUL 147 (Spring only - Prereq Required)

CUL 148 (Fall only - Prereq Required)

CUL 149 (Fall only - Prereq Required)

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

3 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) 

3 credits in ENG 101

Total Credit Hours:16-17

Second Semester

3 credits in CUL 128

3 credits in CUL 132

2 credits in CUL 133 (See Note 2)

2 credits in CUL 141 (See Note 3)

3 credits in CUL 142

3 credits in SUNY GEN ED Diversity: Equity, Inclusion and Social Justice

Total Credit Hours:16

Third Semester

3 credits in CUL 134

4 credits in CUL 137 

3 credits in CUL 144

2 credits in Culinary Arts Elective (See Notes 6 and 7)

3 credits in CUL 178 (See Note 5)

Total Credit Hours:15

Fourth Semester

3 credits in BUS 102, BUS 103, HOS 181 ,HOS 193 or HOS 265

4 credits in CUL 138

8 credits Culinary Art Elective (See Notes 6 and 7)

Total Credit Hours:15

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 take CUL 131 and CUL 133 in the first academic year but not same semester, either in the fall or spring.
  3. CUL 135 must be met in the first academic year either in the fall or spring semester.
  4. Choices of Culinary Arts electives CUL 140 or CUL 143 must be taken in the first academic year.
  5. 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.
  6. Choice of Culinary Arts electives CUL 146, CUL 147 or CUL 148 must be taken in the second academic year.
  7. Identify in the notes: Baking, and Pastry, Culinary or Front of the House Elective focus areas:
    a. Baking and Pastry: CUL 139, CUL 146 (Fall), CUL 147, CUL 148
    b. Culinary Arts: CUL 146 (Spring), CUL 148, CUL 149
    c. Front of the House: CUL 140, CUL 143

Total Credit Hours: 61