The culinary profession is a challenging and rewarding occupation. Chefs continually explore new trends in cuisine. The hospitality industry demands trained chefs, cooks and baking specialties for all levels of employment. This program provides students with opportunity and training in our new Culinary Arts Facility via Regional Cuisine dinners, Spa Cuisine luncheons, banquets and Culinary Arts club activities, as well as an internship. The program is designed to train the student to enter the culinary profession or prepare for transfer to other culinary institutions. Recommended high school preparation: Chemistry, math functions, speech and introduction to foods class.
Freshman Seminar Requirement
Freshman Experience
Choose 1 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 |
Writing II
Choose 1 from:
| ENG 102 | Academic Writing | 3 |
| ENG 103 | Writing in and about the Sciences | 3 |
| ENG 104 | Writing for Business and the Professions | 3 |
| ENG 105 | Writing in and about the Social Sciences | 3 |
| ENG 106 | Writing in and about the Performing and Visual Arts | 3 |
| ENG 107 | Language, Structure and Style | 3 |
| ENG 108 | Writing in and about Literature | 3 |
| ENG 109 | Elements of Creative Writing | 3 |
| ENG 110 | Elements of Technical Writing | 3 |
| Total Credit Hours: | 3 |
SUNY GEN ED Mathematics (and Quantitative Reasoning)
| Mathematics | 3 |
| Total Credit Hours: | 3 |
SUNY GEN ED Natural Sciences (and Scientific Reasoning)
SUNY GEN ED World History and Global Awareness
SUNY GEN ED Diversity: Equity, Inclusion, and Social Justice
Program Core Requirements
Program Core
| CUL 125 | Sanitation | 1 |
| CUL 127 | Basic Food Preparation I | 3 |
| CUL 128 | Basic Food Preparation II | 3 |
| CUL 130 | Introduction to Baking Techniques | 3 |
| CUL 131 | Casual Dining Room Service | 2 |
| CUL 133 | Fine Dining Room Service | 2 |
| CUL 132 | Advanced Baking Techniques | 3 |
| CUL 135 | Food Specification and Control | 2 |
| CUL 137 | Healthy Cuisine | 4 |
| CUL 138 | Advanced Food Service II | 4 |
| CUL 141 | Mathematical Applications for the Food Service Profession | 2 |
| CUL 142 | Sauce Theory | 3 |
| CUL 178 | Culinary Arts Internship | 3 |
| Total Credit Hours: | 35 |
Business or Hospitality Elective
Choose 1 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 |
| HOS 265 | Convention, Meeting, and Exposition Management | 3 |
| Total Credit Hours: | 3 |
Culinary Arts Elective
Choose 1 from:
| CUL 140 | Introduction to Wine and Spirits | 2 |
| CUL 143 | Bar Operations and Mixology | 2 |
| CUL 146 | Contemporary Culinary Trends | 2 |
| CUL 148 | Cooking/Baking Special Diets | 2 |
| Total Credit Hours: | 2 |
Recommended Sequence
First Semester
1-2 credits in HRD 100, HRD 100A or HRD 110
3 credits in ENG 101
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)
Second Semester
2 credits in Culinary Arts Elective (See Note 6)
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
Third Semester
4 credits in CUL 137
3 credits in ENG 102,. ENG 103, ENG 104, ENG 105, ENG 106, ENG 107, ENG 108, ENG 109 or ENG 110
3 credits in SUNY Gen Ed Social Sciences
3 credits in SUNY Gen Ed Mathematics (and Quantitative Reasoning) (See Note 7)
3 credits in SUNY Gen Ed Diversity: Equity, Inclusion, and Social Justice
Fourth Semester
3 credits in SUNY Gen Ed Social Sciences
4 credits in CUL 138
3 credits in BUS 102, BUS 103, HOS 181, HOS 193 or HOS 265
3-4 credits in SUNY Gen Ed Natural Sciences (and Scientific Reasoning)
3 credits in CUL 178 (See Note 5)
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 and CUL 141 must be met in the first academic year either in the fall or spring semester.
- A student is eligible to obtain industry credentials through the following coursework: CUL 125 ServSafe Food Manager, CUL 143 TIPS Certification.
- Internship site will be set up with instructor approval.
- CUL 140 (Spring only), CUL 143 Fall only), CUL 146, CUL 148 can be taken after the required prerequisite culinary courses pending on student interests.
- Paul Smith’s College transfer students: A student must complete six credits of mathematics from Adirondack; MAT 108, MAT 109 or MAT 127 are recommended. Please see an advisor for articulation agreement details.
- SUNY Cobleskill and SUNY Delhi transfer students: Please see an advisor for articulation agreement details.