KSAWorks
KSAWorks
Knowledge • Skills • Abilities
Program checklist · AAS

Culinary Arts AAS (CART)

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
AAS
Credential class
ceterms:AssociateDegree
Catalog edition
0163
Checklist type
degree-program
Description
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.
Identifiers
IPEDS UNITID
188438
CourseShelf checklist
CK_188438_e26a2fec_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

10 items
  1. ENG 101
    Introduction to College Writing
    As published: “ENG 101”
  2. ENG 102
    Academic Writing
    As published: “ENG 102”
  3. ENG 103
    Writing in and about the Sciences
    As published: “ENG 103”
  4. ENG 104
    Writing for Business and the Professions
    As published: “ENG 104”
  5. ENG 105
    Writing in and about the Social Sciences
    As published: “ENG 105”
  6. ENG 106
  7. ENG 107
    Language, Structure and Style
    As published: “ENG 107”
  8. ENG 108
    Writing in and about Literature
    As published: “ENG 108”
  9. ENG 109
    Elements of Creative Writing
    As published: “ENG 109”
  10. ENG 110
    Elements of Technical Writing
    As published: “ENG 110”

Program Core

30 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 133
  7. CUL 132
    Advanced Baking Techniques $90.00
    As published: “CUL 132”
  8. CUL 135
    2.000
  9. CUL 137
    Advanced Food Service I $110.00
    As published: “CUL 137”
  10. CUL 138
    Advanced Food Service II $110.00
    As published: “CUL 138”
  11. CUL 141
    2.000
  12. CUL 142
    Sauce Theory I $75.00
    As published: “CUL 142”
  13. CUL 178
    1.000TO3.000
  14. CUL 125
    1.000
  15. CUL 128
    Basic Food Preparation II $110.00
    As published: “CUL 128 and CUL 138 : Spring only - Prereq Required”
  16. CUL 131
    Casual Dining Room Service A course designed to teach the techniques of
    As published: “CUL 131 , CUL 133 , and CUL 135 : To be taken in 1 st two semesters”
    2.000
  17. CUL 132
    Advanced Baking Techniques $90.00
    As published: “CUL 132 , CUL 142 , and CUL 178 : Prereq Required”
  18. CUL 137
    Advanced Food Service I $110.00
    As published: “CUL 137 : Fall only - Prereq Required”
  19. CUL 141
    2.000
  20. BUS 102
    Principles of Management
    As published: “BUS 102”
  21. BUS 103
    Principles of Marketing
    As published: “BUS 103”
    3.000
  22. HOS 181
    Principles of Hospitality and Tourism
    As published: “HOS 181”
  23. HOS 193
    Hotel/Resort Management
    As published: “HOS 193”
  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 148
    Cooking for Special Diets $75.00
    As published: “CUL 148”
  28. CUL 140
    Intro to Wine and Spirits $75.00
    As published: “CUL 140 : Spring only”
  29. CUL 143
    Bar Operations and Mixology $75.00
    As published: “CUL 143 : Fall only”
  30. CUL 146
    Contemporary Culinary Trends $75.00
    As published: “CUL 146 and CUL 148 : Prereq Required”

Liberal Arts and Sciences Electives

2 items
  1. 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
  2. CUL 140
    Intro to Wine and Spirits $75.00
    As published: “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”
Source. SUNY Adirondack, catalog 0163 — https://sunyacc.smartcatalogiq.com/en/23-24/college-catalog/academic-programs/culinary-arts-aas-cart. Captured page pages/0163.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.