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Program checklist · BBA

Baking & Pastry Arts Management - BBA

SUNY College of Technology at Delhi · Delhi, 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
BBA
Credential class
ceterms:BachelorDegree
CIP
12.0500
Total credits (published)
124
Credits (computed from items)
112
Catalog edition
2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
196024
CourseShelf checklist
CK_196024_db6225e5
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

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

First Semester

7 items
  1. BKNG 100
    Artisanal Breads
    Not resolved to a course
    3
  2. CULN 100
    Culinary Arts One Basic Fundamentals
    Not resolved to a course
    3
  3. CULN 115
    Culinary Arts One Laboratory
    Not resolved to a course
    1
  4. HOSP 100
    Orientation to Hospitality Management
    Not resolved to a course
    1
  5. HOSP 130
    Menu Planning and Controls
    Not resolved to a course
    3
  6. HOSP 135
    Applied Foodservice Sanitation
    Not resolved to a course
    1
  7. ENGL 100
    Composition I
    Not resolved to a course
    3

Second Semester

7 items
  1. BKNG 110
    Professional Baking
    Not resolved to a course
    3
  2. BKNG 115
    Professional Baking Laboratory
    Not resolved to a course
    1
  3. HOSP 105
    Fundamentals of Hospitality Management
    Not resolved to a course
    3
  4. REST 190
    Food and Beverage Cost Control
    Not resolved to a course
    3
  5. HOSP 234
    Professional Experience I
    Not resolved to a course
    1
  6. BIOL 125
    Food Microbiology
    Not resolved to a course
    3
  7. General Education: 23MA
    Not resolved to a course

Summer Semester

1 item
  1. HOSP 235
    Professional Experience II
    Not resolved to a course
    1

Third Semester

6 items
  1. BKNG 120
    Baking for Health
    Not resolved to a course
    3
  2. BKNG 125
    Baking for Health Laboratory
    Not resolved to a course
    1
  3. BKNG 200
    Cakes and Tortes
    Not resolved to a course
    3
  4. HOSP 210
    Hospitality Human Resources
    Not resolved to a course
    3
  5. ECON 110
    Introductory Microeconomics
    Not resolved to a course
    3
  6. General Education: 23AR
    Not resolved to a course

Fourth Semester

4 items
  1. BKNG 250
    Advanced Pastry and Confections
    Not resolved to a course
    3
  2. BKNG 280
    Commercial and Production Baking
    Not resolved to a course
    6
  3. BUSI 120
    Business Communications
    Not resolved to a course
    3
  4. General Education Requirement: 23DV/23CD
    Not resolved to a course

Fifth Semester

5 items
  1. CITA 110
    Introduction to Software Applications
    Not resolved to a course
    3
  2. HOSP 310
    Training & Development for the Hospitality Industry
    Not resolved to a course
    3
  3. HOSP 335
    Purchasing for the Hospitality Industry
    Not resolved to a course
    3
  4. MATH 115
    Statistics
    Not resolved to a course
    3
  5. General Education Elective: 23WG or 23WL or 23UC or 23HU
    Not resolved to a course

Sixth Semester

5 items
  1. ACCT 115
    3
  2. COMM 310
    Argumentation and Debate
    Not resolved to a course
    3
  3. BKNG 350
    Bakeshop Wines, Soaks, and Spirits
    Not resolved to a course
    3
  4. GOVT 300
    Public Policy
    Not resolved to a course
    3
  5. HOSP 350
    Hospitality Law
    Not resolved to a course
    3

Seventh Semester

5 items
  1. ACCT 125
    3
  2. BKNG 310
    History of Baking
    Not resolved to a course
    3
  3. BUSI 343
    Individual Behavior in Organizations
    Not resolved to a course
    3
  4. Upper Division Restricted Elective (any upper division course with a BKNG, CULN, HOSP, EVNT, REST, HTEL, BUSI, or CITA prefix)
    Not resolved to a course
    3
  5. Upper Division Unrestricted Elective
    Not resolved to a course
    3

Eighth Semester

5 items
  1. BUSI 360
    International Business Management
    Not resolved to a course
    3
  2. CULN 420
    Food and Culture
    Not resolved to a course
    3
  3. HOSP 320
    Hospitality Financial Management
    Not resolved to a course
    3
  4. HOSP 470
    Hospitality Management Seminar
    Not resolved to a course
    3
  5. Upper Division Unrestricted Elective
    Not resolved to a course
    3

SUNY General Education Requirement

0 items

    Technical Standards for Hospitality Programs

    41 items
    1. Attend and participate in all classroom courses.
      Not resolved to a course
    2. Perform all course objectives in classroom or laboratory environments.
      Not resolved to a course
    3. Communicate effectively and professionally when interacting with peer, faculty, other college personnel, guests and potential employers.
      Not resolved to a course
    4. Maintain the safety and well being of fellow students in all environments on campus, during internships, and at other college-sponsored activities.
      Not resolved to a course
    5. Acquire information from written documents and computer information systems (including literature searches and data retrieval), identify information presented in images from paper, videos, transparencies, slides, graphic images and all digital and analog representations.
      Not resolved to a course
    6. Perform kitchen, lab, internship/work experience, dining room, and classroom activities and procedures, including, but not limited to:
      Not resolved to a course
    7. work in a refrigerated classroom;
      Not resolved to a course
    8. transport food, that may be hot, along with other culinary or baking product, equipment, small wares, and utensils;
      Not resolved to a course
    9. transport trays with plated foods, small wares, and other items; and serve and clear tables where guests are seated;
      Not resolved to a course
    10. safely pour and serve liquids and beverages, including hot liquids;
      Not resolved to a course
    11. safely manage hot foods and other items coming out of a heat source;
      Not resolved to a course
    12. safely use knives and other commercial cooking, baking or serving utensils for food preparation;
      Not resolved to a course
    13. perform repetitive tasks required in the kitchen and food industry, such as whisking, dicing or piping;
      Not resolved to a course
    14. follow and maintain the National Restaurant Associations Serve Safe Sanitation standards for safe food handling;
      Not resolved to a course
    15. safely and effectively operate standard commercial cooking and food service equipment;
      Not resolved to a course
    16. participate and/or work in an environment where commercial microwaves and convection ovens are being used continuously;
      Not resolved to a course
    17. test and evaluate food and beverage products;
      Not resolved to a course
    18. produce food products within the time parameters designed by a course objective within a class or for a hands-on cooking or baking practical;
      Not resolved to a course
    19. prepare different varieties of fish, seafood, beef, pork, chicken, lamb, venison or other meats, vegetable and fruit products;
      Not resolved to a course
    20. prepare and bake/cook using different flours, including all grains, as well as using chocolate, fruits and nuts.
      Not resolved to a course
    21. Attend and participate in all classroom courses.
      Not resolved to a course
    22. Attend and participate in production kitchen classes, instructional kitchen classes, dining rooms, restaurants and/or laboratory classes or internship/work experience for a minimum of eight consecutive hours per session; those sessions may start at different hours of the day.
      Not resolved to a course
    23. Meet for the hours required to fulfill the task and perform all course objectives that are essential in all classroom, laboratory, dining room, restaurants, internship/work experience and kitchen environments.
      Not resolved to a course
    24. Communicate professionally when interacting with peers, faculty, staff, other college personnel, guests and employers. Examples of relevant communication activity include, but are not limited to:
      Not resolved to a course
    25. use communication skills;
      Not resolved to a course
    26. communicate in the English language;
      Not resolved to a course
    27. interpret communication from other people and respond in a professional fashion.
      Not resolved to a course
    28. Meet and perform all course objectives in all classroom, laboratory, dining room, restaurants, internship/work experience and kitchen courses. Examples of cognitive ability include, but are not limited to:
      Not resolved to a course
    29. follow directions;
      Not resolved to a course
    30. perform independently;
      Not resolved to a course
    31. process information to prioritize tasks;
      Not resolved to a course
    32. demonstrate recent and cumulative skills;
      Not resolved to a course
    33. perform mathematical computations;
      Not resolved to a course
    34. prepare essays, reports, and a research project, as well as other college-level assignments;
      Not resolved to a course
    35. Demonstrate the emotional, behavioral; and social attributes required to work individually and in teams within classrooms, laboratories, dining rooms, restaurants kitchen environments and internship/work experience. Examples include, but are not limited to:
      Not resolved to a course
    36. develop professional working relationships with classmates, instructors, guests, employers, and others;
      Not resolved to a course
    37. function under stress and regulate one’s own reaction;
      Not resolved to a course
    38. adapt to multiple situations and performing multiple tasks;
      Not resolved to a course
    39. focus and maintain attention on tasks;
      Not resolved to a course
    40. ability to self-manage;
      Not resolved to a course
    41. Maintain the safety and well-being of fellow students without posing a safety threat to yourself or others in all environments on campus, during internship/work experience and other college sponsored trips.
      Not resolved to a course

    CODES

    0 items
      Source. SUNY College of Technology at Delhi, catalog 2026-2027 — https://catalog.delhi.edu/preview_program.php?catoid=14&poid=1514&returnto=248. Captured page pages/0058.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.