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 | 3 |
| CUL 128 | Basic Food Preparation II | 3 |
| 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: | 20 |
Business, Culinary and Hospitality Electives
Choose 6 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/Baking Special Diets | 2 |
| CUL 149 | Butchering | 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: | 6 |
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
3 credits in CUL 127
3 credits in CUL 130
2 credits in CUL 135
3 credits in ENG 101
2 credits in Business, Culinary or Hospitality Electives (See Note 3)
Second Semester
3 credits in CUL 128
2 credits in CUL 141
3 credits in CUL 178 (See Note 2)
4 credits in Business, Culinary or Hospitality Electives (See Note 3)
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 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.
- Business, Culinary or Hospitality Electives focus areas:
- Baking and Pastry: CUL 132, CUL 139,
- Culinary Arts: CUL 134, CUL 142, CUL 148, CUL 149
- Front of the House: CUL 131, CUL 133, CUL 140, CUL 143
- All focus areas can be supported by: BUS 102, BUS 103, HOS 181, HOS 193
Industry Certifications :
- A student is eligible to obtain industry credentials through the following coursework:
Total Credit Hours: 27