KSAWorks
KSAWorks
Knowledge • Skills • Abilities
Program checklist · Culinary and Baking Arts AOS (CBAR)

Culinary and Baking Arts AOS (CBAR)

SUNY Adirondack · Queensbury, NY

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Culinary and Baking Arts AOS (CBAR)
Catalog edition
0130
Checklist type
degree-program
Description
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.
Identifiers
IPEDS UNITID
188438
CourseShelf checklist
CK_188438_8bfac11c_2
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

Freshman Seminar Requirement

3 items
  1. HRD 100
    College Learning: Theory and Practice
    As published: “HRD 100”
    2.000
  2. HRD 100A
    College Life Seminar
    As published: “HRD 100A”
  3. HRD 110
    First Year Seminar
    As published: “HRD 110”

General Education Requirements

5 items
  1. ENG 101
    Introduction to College Writing
    As published: “ENG 101”
  2. BUS 102
    Principles of Management
    As published: “BUS 102”
  3. BUS 103
    Principles of Marketing
    As published: “BUS 103”
    3.000
  4. HOS 181
    Principles of Hospitality and Tourism
    As published: “HOS 181”
  5. HOS 193
    Hotel/Resort Management
    As published: “HOS 193”

Program Core

34 items
  1. CUL 125
    1.000
  2. CUL 127
    Basic Food Preparation I $110.00
    As published: “CUL 127”
  3. CUL 128
    Basic Food Preparation II $110.00
    As published: “CUL 128”
  4. CUL 130
    Baking Techniques $90.00
    As published: “CUL 130”
  5. CUL 131
    2.000
  6. CUL 132
    Advanced Baking Techniques $90.00
    As published: “CUL 132”
  7. CUL 133
  8. CUL 134
    Garde Manger $75.00
    As published: “CUL 134”
  9. CUL 135
    2.000
  10. CUL 137
    Advanced Food Service I $110.00
    As published: “CUL 137”
  11. CUL 138
    Advanced Food Service II $110.00
    As published: “CUL 138”
  12. CUL 139
    Pastry and Dessert Preparation $75.00
    As published: “CUL 139”
  13. CUL 141
    2.000
  14. CUL 142
    Sauce Theory I $75.00
    As published: “CUL 142”
  15. CUL 144
    Menu Design and Pairing $110.00
    As published: “CUL 144”
  16. CUL 149
    Butchering $115.00
    As published: “CUL 149”
  17. CUL 178
    1.000TO3.000
  18. CUL 125
    1.000
  19. CUL 128
    Basic Food Preparation II $110.00
    As published: “CUL 128 , CUL 138 , CUL 139 , and CUL 142 : Spring only - Prereq Required”
  20. CUL 131
    Casual Dining Room Service A course designed to teach the techniques of
    As published: “CUL 131 and CUL 133 : To be taken in 1 st two semesters”
    2.000
  21. CUL 132
    Advanced Baking Techniques $90.00
    As published: “CUL 132 , CUL 144 , and CUL 178 : Prereq Required”
  22. CUL 134
    Garde Manger $75.00
    As published: “CUL 134 , CUL 137 , and CUL 149 : Fall only - Prereq Required”
  23. CUL 141
    2.000
  24. CUL 140
    Intro to Wine and Spirits $75.00
    As published: “CUL 140”
  25. CUL 143
    Bar Operations and Mixology $75.00
    As published: “CUL 143”
  26. CUL 146
    Contemporary Culinary Trends $75.00
    As published: “CUL 146”
  27. CUL 147
    Chocolates and Confections $75.00
    As published: “CUL 147”
  28. CUL 148
    Cooking for Special Diets $75.00
    As published: “CUL 148”
  29. CUL 140
    Intro to Wine and Spirits $75.00
    As published: “CUL 140 : Spring only”
  30. CUL 143
    Bar Operations and Mixology $75.00
    As published: “CUL 143 : Fall only”
  31. CUL 146
    Contemporary Culinary Trends $75.00
    As published: “CUL 146 : Prereq Required”
  32. CUL 147
    Chocolates and Confections $75.00
    As published: “CUL 147 : Spring only - Prereq Required”
  33. CUL 148
    Cooking for Special Diets $75.00
    As published: “CUL 148 : Fall only - Prereq Required”
  34. CUL 135
    Food Specification and Control An examination of the purchasing function to
    As published: “CUL 135 must be met in the first academic year either in the fall or spring semester”
    2.000
Source. SUNY Adirondack, catalog 0130 — https://sunyacc.smartcatalogiq.com/en/23-24/college-catalog/academic-programs/culinary-and-baking-arts-aos-cbar. Captured page pages/0130.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.