CAHT

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

cobleskill.edu

The lab component for CAHT 104. Co-requisite: CAHT 104 [Fall, Spring] [0 credits] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course introduces the student to all aspects of Food Science as it applies to food production and consumption. By gaining a better understanding of the issues and opportunities in food science, it is expected that students will be better able to choose their career path more wisely and with more interest. This course also involves several off-campus field trips which will most likely last longer than the allotted time for the class. It is expected that students take part in at least 2 field trips. If you cannot take part in the field trips, it is highly advisable that you do not register for this course. Lab fee $75.

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Prerequisite

CAHT 103 [Fall] [3 credits] [5 contact hours]

A laboratory experience directly related to the material in CAHT 105 Lecture. Co-requisite: CAHT 105 [Fall] [0 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Laboratory experience directly related to CAHT 111 Lecture. Co-requisite: CAHT 111 [Fall,Spring] [0 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related the material in CAHT 112 Lecture. Co-requisite: CAHT 112 [Spring] [0 credits] [4 contact hours] Page | 230 2026-2027

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course is an introduction to the dairy processing industry. Students will study the makeup and handling of raw milk, the process of drug-testing of raw milk and pasteurization, bottling, and labeling in the campus Dairy Processing Center. Students will be introduced to the common terminology and equipment used in the process of producing safe and high- quality dairy products in accordance with the NYS Safe Milk Ordinance. Throughout the course, students will be introduced to value-added dairy products such as butter, yogurt, kefir, and soft and hard cheeses, and will learn to conduct a consumer sensory analysis of these products. Course fee of $150 is required. This course is cross-listed with AGBU 116 and ANSC 126. [Spring] Applied Learning-Other [3 credits] [5 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Alias

AGBU 116

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

The course is designed for practical application of cost theory and principles to the areas of food, beverage and labor cost control. Industry procedures are used to examine each of these areas. The course includes basic accounting and financial reports such as income statements, balance sheets and budgets. Students gain hands-on experience using appropriate computer software. Prerequisite: successful completion of CAHT 140 [Fall, Spring] Applied Learning-Other [3 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the material in CAHT 160 Lecture. Co-requisite: CAHT 160 [Fall, Spring] [0 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Students will be introduced to healthy cooking choices including vegetarian, vegan and lean protein. Emphasis will be placed on trends, techniques and health impact of nutrition-based cooking. Prerequisites: CAHT 111 and CAHT 112. Co-

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Prerequisite

CAHT 210X [Spring] Applied Learning-Practicum [1 credit] [1 contact hour]

This lab course is designed to provide the student with an understanding of the trends, techniques, and health impact of vegetarian cuisine. In lab, students will learn to prepare and serve vegetarian meals, with an emphasis on healthy food items. The lab must be taken with CAHT 210 Healthy Cooking lecture. Prerequisite: CAHT 103 [Spring] Applied Learning- Practicum [2 credits] [4 contact hours] Page | 231 2026-2027

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

3 CAHT 260 Baking and Pastry II 3 3 CAHT 264 International Cuisine 3 3 BADM 249 Management or or 3 3 CAHT 255 Prin Mgmt for Service Business 3 CAHT Course 3 Page | 135 2026-2027

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the Material in CAHT 215 Lecture. Co-requisite: CAHT 215 [Spring] [0 credits] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the material in CAHT 235 Lecture. Co-requisite: CAHT 235 [Fall,Spring] [0 credits] [5 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course provides an introduction to menu planning, purchasing, cost control functions, and computer applications. Emphasis will be on the procedures for purchasing, inventory procedures, menu development, and menu sales analysis.

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Prerequisite

CAHT 111 [Spring] Applied Learning-Other [3 credits] [4 contact hours]

This course teaches students the principles of management. Topics include the study of management theories, leadership styles, workplace diversity, communication styles and techniques, motivation theories and techniques; human resource management including selection, training, discipline and performance appraisals; planning, organizing, decision making and problem solving; time management and labor law. The student will create a management portfolio and prepare and participate in case studies and role playing exercises. The student will be responsible for conducting research on various management topics. Illustration of the management principles presented in this course come from the hospitality and tourism industry. Prerequisite: CAHT 140 [Fall, Spring] Applied Learning-Research [3 credits] [3 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course is designed to build upon the basic baking skills learned in CAHT 160. Students will study yeast function, artisan bread baking, laminated doughs, savory and dietary baking, an introduction to chocolates. Other topics include plate design, recipe development, and costing methods. Lab fee $125. Co-requisite: CAHT 260X. Prerequisites: CAHT 103, CAHT 145 and CAHT 160 [Spring] Applied Learning-Other [3 credits] [1 contact hour]

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the material in CAHT 260 Lecture. Co-requisite: CAHT 260 [Spring] [0 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to material in CAHT 262 Lecture. Co-requisite: CAHT 262 [Fall] [0 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the material in CAHT 264 Lecture. Co-requisite: CAHT 264 [Spring] [0 credits] [5 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course is designed to allow students to further develop baking skills. Students will use traditional baking methods to plan, prepare and serve large quantity baked goods, in coordination with campus dining services. Co-requisite: CAHT 265X.

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Prerequisite

CAHT 103 and CAHT 160 [Fall, Spring] Applied Learning-Other [3 credits] [1 contact hour]

The lab component to CAHT 265 lecture. Co-requisite: CAHT 265 [Fall, Spring] [0 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

The importance of regional and ethnic influences in American cooking styles. Preparation and demonstration of complete practice menus. The application of basic cooking principles to the preparation of these menus. Lab fee $125. Co-requisite: CAHT 266X. Prerequisite: CAHT 112 or CAHT 132 [Fall, Spring] Applied Learning-Other [3 credits] [1 contact hour]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to material in CAHT 266 Lecture. Lab fee: $125. Co-requisite: CAHT 266 [Fall,Spring] [0 credits] [5 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Preparation and demonstration of meals using Asian goals, cooking techniques, food, and equipment. Students will learn to distinguish between the cuisines of China, Japan, Korea, India, Thailand, Vietnam, Indonesia, and Phillipines. Also, they will explain how the culture and history effects those cuisines. Lab fee of $100 is required. Prerequisite: CAHT 103 [Fall, Spring] Applied Learning-Other [3 credits] [5 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

The planning, production, service and supervision of meals served in the campus restaurant, American Heritage. Emphasis is on a la carte restaurant service. Students will further develop and apply the knowledge gained in related courses. credits] [40 contact hours]

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

Prerequisite

CAHT 111, CAHT 140, CAHT 145; and CAHT 112 or CAHT 132 [Fall, Spring] Applied Learning-Practicum [3

Field work in the industry under the direct supervision of the manager or department head and coordinated by the faculty. Students must furnish transportation. Permission of the instructor. Second-year students only. Applied Learning-Practicum [3 credits] [3 contact hours] Page | 233 2026-2027

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Farm to Fork is an introductory food science and agricultural education course that explores the journey of food from production agriculture to consumer tables. Students will investigate how food is grown, harvested, processed, prepared, and evaluated nutritionally while developing practical culinary skills and food safety knowledge. Through hands-on laboratories, agricultural research, cooking experiences, and collaborative projects, students will connect agriculture, food science, nutrition, and culinary arts. The course emphasizes real-world applications of science, mathematics, communication, and career readiness skills within the agriculture and food industries. Students will also examine food systems, sustainability, nutrition, and cultural influences on food choices while building confidence in kitchen procedures and food preparation techniques. [Fall] [3 credits] [3 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

In this course, concepts learned in Applied Food Science and elective courses will synergistically be applied to exploration of value-added food production in the dairy industry. Students will receive hands-on experiential education in the scientific principles involved in and the technology required for the production of dairy products including processed fluid milk, cheese, yogurt and ice cream. The scientific components of this course will be treated as natural yet more focused extensions of those taught in Applied Food Science. The processing procedures and technologies, sanitation inputs and food safety parameters used a both large and small scales will be explored in both the classroom setting and through site visits to a variety of firms engaged in multiple facets of the industry. Concepts will also be linked to food science fundamentals taught in CAHT 103 and CAHT 105 so that students understand the critical relationships between dairy farm management and value-added product characteristics. In lab, instructors will utilize the fluid milk and cheese processing equipment and the dairy production facilities on campus to illustrate scientific and technological concepts taught in lecture sections. Further, industry partners will conduct intensive hands-on lab sessions with dairy processing technologies in a wide variety of operations. Co-requisite: CAHT 302X Prerequisite: CAHT 105 or CAHT 103. [Spring] Applied Learning-Other [2 credits] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

In this lab, concepts learned in Applied Food Science and elective courses will synergistically be applied to exploration of value-added food production in the dairy industry. Students will receive hands-on experiential education in the scientific principles involved in and the technology required for the production of dairy products including processed fluid milk, cheese, yogurt and ice cream. The scientific components of this course will be treated as natural yet more focused extensions of those taught in Applied Food Science. The processing procedures and technologies, sanitation inputs and food safety parameters used a both large and small scales will be explored in both the classroom setting and through site visits to a variety of firms engaged in multiple facets of the industry. Concepts will also be linked to food science fundamentals taught in CAHT 103 and CAHT 105 so that students understand the critical relationships between dairy farm management and value-added product characteristics. In lab, instructors will utilize the fluid milk and cheese processing equipment and the dairy production facilities on campus to illustrate scientific and technological concepts taught in lecture sections. Further, industry partners will conduct intensive hands-on lab sessions with dairy processing technologies in a wide variety of operations. Course fee of $110 is required. Co-requisite: CAHT 302 Prerequisite: CAHT 105 or CAHT 103. [Spring] Applied Learning-Other [1 credit] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course focuses on the production of beer. Different styles of beer will be discussed. Choices of yeast, grains, hops, flavorings, and their impact on recipe development will be considered. Water chemistry and its impact on beer production will be presented. Student will be exploring these concepts in a hands-on brewing environment on a small scale. As part of this course, students will be expected to demonstrate CIP (Clean-in-Place) procedures, proper sanitation and safety techniques. Sensory analysis of various styles of beers will be conducted. Course fee of $125 is required. Co-requisite: CAHT 304X, Pre-requisite: CAHT 103, 215, and CHEM 214 (with a C- or better), or permission of the instructor. [Fall, Spring] Applied Learning-Other [2 credits] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course is a one credit laboratory designed to accompany lecture topics covered in CAHT 304- Brewing Science. Laboratory will met five times during the semester for six hours at a time. Students will be responsible for all facets of Page | 234 2026-2027

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course builds upon the knowledge gained in Food Science I as it applies to food production and consumption. Students will gain an understanding of food science as it pertains to food preservation, brewing, and cheese making. This course also involves several off-campus field trips which will most likely last longer than the allotted time for the class. It is expected that students take part in at least 2 field trips. If you cannot take part in the field trips, it is highly advisable that you do not register for this course. Lab fee $75. Prerequisites: CAHT 103 and CAHT 105 [Spring] [3 credits] [5 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course focuses on the production of wine. Different styles of wine will be discussed. Choices of grapes, and aging conditions will be considered. Soil aspects and “terroir” will be considered. Students will be exploring these concepts in hands-on wine-making environment on a small scale. As part of this course, students will be expected to demonstrate proper sanitation and safety techniques. Sensory analysis of wine varietals will be conducted. Course fee of $125 is required. Co-requisite: CAHT 306X. Pre-requisite: CAHT 103, CAHT 215, or permission of instructor. [Fall] Gen Ed Comp- Critical Thinking & Reasoning, Applied Learning-Other [2 credits] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course focuses on the production of wine. Different styles of wine will be discussed. Choices of grapes, and aging conditions will be considered. Soil aspects and “terroir” will be considered. Students will be exploring these concepts in hands-on wine-making environment on a small scale. As part of this course, students will be expected to demonstrate proper sanitation and safety techniques. Sensory analysis of wine varietals will be conducted. Co-requisite: CAHT 306 [Fall] Gen Ed Comp-Critical Thinking & Reasoning, Applied Learning-Other [1 credit] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course focuses on the production of distilled beverages. Different styles of distilled, fermented beverages will be discussed. Choices of materials for distillation and aging conditions will be considered. Students will be exploring these concepts in a hands-on environment on a small scale. As part of this course, students will be expected to demonstrate proper sanitation and safety techniques. Sensory analysis of distilled beverages will be conducted. Course fee of $110 is required. Co-requisite: CAHT 307X. Prerequisite: CAHT 103 and CAHT 215 or permission of instructor. [Spring] Applied Learning-Other [1 credit] [1 contact hour]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course focuses on the production of distilled beverages. Different styles of distilled, fermented beverages will be discussed. Choices of materials for distillation and aging conditions will be considered. Students will be exploring these concepts in a hands-on environment on a small scale. As part of this course, students will be expected to demonstrate proper sanitation and safety techniques. Sensory analysis of distilled beverages will be conducted. Co-requisite: CAHT 307 [Spring] Applied Learning-Other [2 credit] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course focuses on the production of beverages beyond those commonly thought of when one hears the term “fermented’. Different styles of fermented beverages will be discussed. Choices of materials for preparing beverages such as cider, mead, or ginger beer will be considered. Students will be exploring these concepts in a hands-on environment on a small scale. As part of this course, students will be expected to demonstrate proper sanitation and safety techniques. Co- credit] [1 contact hour]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Prerequisite

CAHT 308X. Pre-requisite: CAHT 103 [Fall] Gen Ed Comp-Critical Thinking & Reasoning, Applied Learning-Other [1

This course focuses on the production of beverages beyond those commonly thought of when one hears the term “fermented”. Different styles of fermented beverages will be discussed. Choices of materials for preparing beverages such as cider, mead, or ginger beer will be considered. Students will be exploring these concepts in a hands-on environment on a small scale. As part of this course, students will be expected to demonstrate proper sanitation and safety techniques. Page | 235 2026-2027

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course will focus on the production and use of a wide range of fermented foods. Many foods are produced through fermentation. Soy sauce, bread, poi, teas, cheese, yogurt, pickles, and dry-cured meats are all examples of the types of foods that may be produced depending on availability, season, and instructor/student preference. Course fee of $75 is required. Co-requisite: CAHT 309X. Pre-requisite: CAHT 103, BIOL 219, or permission of instructor. [Fall] Applied Learning- Other [1 credit] [1 contact hour]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This laboratory will focus on the production and use of a wide range of fermented foods. Many foods are produced through fermentation. Soy sauce, bread, poi, teas, cheese, yogurt, pickles, and dry-cured meats are all examples of the types of foods that may be produced depending on availability, season, and instructor/student preference. Co-requisite: CAHT 309 [Fall] Applied Learning-Other [2 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

An evaluation of food allergens as they relate to the health and safety of consumers. Study the makeup of allergens in our food system and investigate how allergens affect the human body. Investigate how to recognize an allergen, how to replace a potential allergen in a prepared food, how to prevent an allergic reaction as well as how to handle an emergency response to an allergic reaction. Coursework includes ServSafe Allergen Certification. Prerequisite: CAHT 103 or consent of the instructor [Spring] Applied Learning-Other [2 credits] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

] [2 contact hours]

Subject

CAHT

Credits (min)

0

Credits (max)

0

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the material in CAHT 313 lecture. Course fee of $110 is required. Co-requisite:

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Students will learn about the diversity and multitude of new tools, equipment, and availability of reasonably priced ingredients emerging for the baking industry. Students will develop a comprehensive knowledge of the use and application of new industry trends. Lectures will emphasize the ingredients, tools, techniques, and skills required in making pastry and desserts. In teams, students will develop and plan the production of recipes assigned in lab. Strong emphasis will be placed on advanced techniques including, but not limited to composition desserts, buffet platters, chocolate, sugar work, design, and cost. Evaluations will include written examinations, research, and final practicums in hot and cold desserts, and buffet pastry platter including piece montee. Lab fee of $125 is required. Co-requisite: CAHT 315X. Prerequisites: CAHT 103, CAHT 140, CAHT 145, CAHT 160, CAHT 111, and CAHT 112. [Spring] Applied Learning-Other [4 credits] [2 contact hours] Page | 236 2026-2027

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the material in CAHT 315 Lecture. Co-requisite: CAHT 315 [Spring] [0 Credits] [5 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Students will develop and produce ice cream and frozen desserts suitable for restaurants and cafes. Emphasis will be on sanitation, ingredients, tools, techniques, and equipment used by chefs. The course will provide desserts for CAHT labs and campus events when possible. Lab fee of $100 is required. Prerequisite: CAHT 260 or permission of the instructor [Spring] Applied Learning-Other [3 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This upper-level capstone course is designed to integrate elements of food production, foodservice management, and current industry trends. Students will be expected to participate in foodservice functions which might occur outside of scheduled class time. Lab fee $125. Co-requisite: CAHT 332X. Prerequisite: CAHT 270 [Fall] Applied Learning-Creative Works [3 credits] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the material in CAHT 332 lecture. Co-requisite: CAHT 332. [Fall] [0 credits] [4 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course is designed to further expose and build upon the functions and activities required for operating an on- or off- premise catering business. It will cover such topics as booking and sales techniques, commissary/distribution systems, financial management, insurance/licensing, contract development, menu design, marketing, laws, and interfacing departments within an organization. Students will be expected to participate in catered functions which might occur outside of scheduled class time. Lab fee: $125. Co-requisite: CAHT 335X. Prerequisite: CAHT 270 [Fall, Spring] Applied Learning-Practicum [3 credits] [3 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

A laboratory experience directly related to the material in CAHT 335 Lecture. Co-requisite: CAHT 335 [Fall, Spring] [0 Credits] [2 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

cobleskill.edu

] [2 contact hours] Page | 237 2026-2027

Subject

CAHT

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

cobleskill.edu

This laboratory explores the “hands-on” aspects of CAHT 348. Students will apply the classroom concepts while devising an evaluation protocol, conducting data collection and data processing (analysis). Results from the experiments will be written as reports. As part of this process, students will be applying statistical methods. Course fee of $90 is required. Co-requisite:

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Students in this course will learn about the impact that food has had on society - from historical, religious, cultural, political, economic, environmental, and geographic approaches to food within local, urban, and global contexts. This class will examine the ways in which individuals, communities, and societies produce, distribute, and consume food. Students will learn about the social, economic, cultural, and psychological factors that have influenced food production and consumption practices and patterns. There will be an emphasis on food systems, from local to international, and their impact on society. Students will gain an understanding of their role as culinary professionals on their impact on society. Course fee of $50 is required. Prerequisite: ENGL 101 [Spring] Liberal Arts/Sciences Elective, Lib Arts/Sci Upper-Level [3 credits] [3 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Students will learn about the effects of the media on consumer buying patterns and how food professionals from both agriculture and culinary backgrounds can use the power of the media to their advantage. The class will cover what information the media responds to, how to develop "news" content for positive media exposure, how to disseminate that information, and how to build recognition with media professionals. The class will become familiar with significant media professionals and the stories that they cover. Students will learn how to portray products for live demonstrations of food photography with guest photographers/videographers, stylists, and chefs. Students will learn about how to use social media and internet exposure to maximum effect. Public relations professionals will be invited as guest speakers to address students on developing messages that can break through and be noticed by the media. Prerequisites: ENGL 101 and COMM 108, or permission of the instructor. [Spring] [3 credits] [3 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Asian Cuisine will expose the student to the cuisines of China, Korea, Japan, Indonesia, Thailand and India. The course will include the study of ingredients, equipment, tools, menu, cookery and their principle techniques. The course will utilize traditional methods as well as more modern techniques and methods to reinforce Asian cookery, flavors and food presentation. Prerequisite: CAHT 103 [Spring] [3 credits] [5 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course is designed to give students an integrated understanding of the food and agricultural industry and introduce the farm to table concepts of integrated food systems. Students will have the opportunity to celebrate the foods and flavors of each season by utilizing fresh ingredients from local farms. The student will build upon prior learning in CAHT 215 Beverage Management and CAHT 270 Restaurant Practicum to plan and prepare dinners for service in The Rolling Hills Bistro. Students will manage dinner service for each event, which will include procurement of local ingredients and menu planning, dinner preparation and service, basic cost accounting for each meal to determine profitability, planning of appropriate wine and beer pairing and service, and cash account handling with the use of a POS system. This course will also cover a broad array of sustainability issues with emphasis on on-site visits with local practicing farmers which will take place on days where there is no dinner event planned. Course fee of $135 is required. Prerequisites: CAHT 215 and CAHT 270. [Fall, Spring] Applied Learning-Practicum [3 credits] [6 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This course emphasizes sensory analysis and presents a variety of modern culinary industry trends and techniques. The class will discuss the role of the five senses, the five basic tastes (salty, sweet, sour, bitter and umami), seasonings, texture, temperature, and balance. The class will use modern techniques and equipment found in today's professional kitchens and review the principles of culinary science and their applications in modern foodservice through lectures, discussions, and extensive hands-on kitchen work. The effects of these factors on the sensory properties and enjoyment of a meal, and the fundamentals of objective evaluation of flavor will also be covered. Special emphasis will be placed on sanitation in regards to vacuum packing. Students will develop a HAACP plan for sous-vide dish. The class will be responsible for preparing and serving up two dinners which may be scheduled outside of normal class time. Co-requisite: CAHT 375X. Prerequisites: CAHT 215, CAHT 103, CAHT 111 and CAHT 112; minimum of 60 credits. [Spring] Applied Learning-Other [3 credits] [1 contact hour]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

A lab experience directly related to CAHT 375 lecture. Co-requisite: CAHT 375 [Spring] [0 Credits] [4 contact hours] Page | 238 2026-2027

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Culinary Arts Management BBA students will be introduced to acceptable methods of establishing an internship. Successful and less than successful activities noted by previous interns will be evaluated. Interview skills will be enhanced and agreements developed. This course is intended for students planning to intern the following semester. This course is S/U graded only. Prerequisite: Completion of CAHT 300-level Major Field Requirements [Fall, Spring] [1 credit] [1 contact hour]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

This capstone course brings together all prior learning about baking and pastry with retail sales and customer service. This course is the study of retail bakery production and sales in which students will learn how to prepare and package baked goods for retail sales as well as operate a retail sales unit. Students will work approximately 3 hours weekly in the bakery lab preparing goods for sale as well as work a rotational schedule through the campus retail unit managing the sales and service of the bakery. Co-requisite: CAHT 415X. Prerequisites: CAHT 103 and CAHT 260 [Fall, Spring] [3 credits] [1 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

A lab experience directly related to CAHT 415 lecture. Co-requisite: CAHT 415 [Spring] [0 Credits] [6 contact hours]

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu

To be taken concurrently with CAHT 480. Applied Learning-Internship [3 credits] [3 contact hours] Canine Training and Management

Subject

CAHT

Type

course

Edition

2026-2027

Source

cobleskill.edu