College Catalog 2026-2027

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Culinary Certificate (CECU)

Degree Type: Certificate

Program Code: CECU

Hegis Code: 5404.00

CIP Code: 12.0500

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:

Course NumberCourse TitleCredits
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

NONE

Additional Math or Science Requirement

NONE

Program Core Requirements

Program Core

Course NumberCourse TitleCredits
ENG 101Introduction to College Writing

3
CUL 125Sanitation

1
CUL 127Basic Food Preparation I

3
CUL 128Basic Food Preparation II

3
CUL 130Introduction to Baking Techniques

3
CUL 135Food Specification and Control

2
CUL 141Mathematical Applications for the Food Service Profession

2
CUL 178Culinary Arts Internship

3
Total Credit Hours:20

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 6 credits from:

Course NumberCourse TitleCredits
BUS 102Principles of Management

3
BUS 103Principles of Marketing

3
CUL 131Casual Dining Room Service

2
CUL 132Advanced Baking Techniques

3
CUL 133Fine Dining Room Service

2
CUL 134Garde Manger

3
CUL 140Introduction to Wine and Spirits

2
CUL 142Sauce Theory

3
CUL 143Bar Operations and Mixology

2
CUL 148Cooking/Baking Special Diets

2
CUL 149Butchering

3
HOS 181Principles of Hospitality and Tourism

3
HOS 193Hotel/Resort Management

3
HOS 265Convention, Meeting, and Exposition Management

3
Total Credit Hours:6

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

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

  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. Internship site will be set up with instructor approval.
  3. Business, Culinary or Hospitality Electives should be taken in consultation with an advisor.

Industry Certifications :

  1. A student is eligible to obtain industry credentials through the following coursework:

Total Credit Hours: 27