Associate in Occupational Studies Degree
(Application Curriculum Code - 0578)
The Culinary Arts curriculum is accredited by the Accrediting Commission of the American Culinary Federation. The A.O.S. degree fulfills the education and experience requirement for membership in the ACF at the certified culinarian (CC) level. Students interested in earning the Certified Culinarian (CC) credential will be advised to join the ACF in January of the second year of the program. With this action and one successful completion of the program accredited by the American Culinary Federation's Accrediting Commission, students can earn the certified chef credential
The SUNY Cobleskill culinary arts program is designed to provide rigorous and concentrated training to students who plan to pursue careers in the rapidly expanding food service industry. The primary goal of the program is to prepare students for meaningful positions in the food and restaurant business. In addition, the curriculum is designed so that graduates:
- Demonstrate proficiency in classic and contemporary culinary techniques and cooking methods described in the competencies of the American Culinary Federation.
- Recognize the different culinary techniques and foods served in American and international cuisines.
- Understands nutrition, food safety, and cost control techniques and their importance in menu planning and successful foodservices.
- Understands dining room service options and fundamentals of wine and beverage management.
- Explain how to keep a business profitable through studies in marketing, computers, management, communications, and finance.
Degree Requirements
To fulfill requirements for the Associate in Occupational Studies degree, the candidate must complete a minimum of 66 credit hours with a GPA of not less than 2.00. These include 51 credits of major field requirements, 7 credits in liberal arts and sciences and 8 credits of general electives.
Major Field Requirements
| Code |
Name |
Credits |
| AGBU 112 |
Selecting and Cutting Meat for Restaurant Use |
3 |
| CAHT 102 |
Orientation to the Hospitality Industry |
1 |
| CAHT 103 |
Food Service Sanitation |
2 |
| CAHT 111 |
Basic Food Preparation |
3 |
| CAHT 132 |
Fundamentals of Restaurant Operations |
3 |
| CAHT 140 |
Mathematics for Hospitality Operations |
3 |
| CAHT 145 |
Food Service Purchasing |
3 |
| CAHT 147 |
Financial Management for Hospitality Operations |
3 |
| CAHT 160 |
Baking and Pastry |
3 |
| CAHT 215 |
Beverage Management |
3 |
| CAHT 235 |
Catering |
3 |
| CAHT 247 |
Menu Planning and Facility Design |
3 |
| CAHT 255 |
Management, Organization and Supervision |
3 |
| |
OR |
|
| BADM 249 |
Principles of Management for Service Businesses |
3 |
| CAHT 262 |
Garde Manager |
3 |
| CAHT 264 |
International Cuisine |
3 |
| CHAT 266 |
American Cuisine |
3 |
| CAHT 270 |
Restaurant Practicum |
3 |
| NTRN 122 |
Basic Nutrition |
3 |
| |
400 Work Hour Requirement |
0 |
Liberal Arts and Sciences Requirements
ENGL 101 – 3 credits; additional ENGL course – 3 credits (excludes ENGL099), 1 credit of Physical Education (PHED).
General Electives
8 credits.
Summer Work Requirement
Students are required to work 400 hours in an approved job in the hospitality industry. Details may be found at www.cobleskill.edu/Academics/BUS/CAHT/summerWork.asp.
Advisement
Students should check with their advisors to make sure courses are taken in proper sequence and any prerequisites have been met. Some flexibility is available as to when courses must be taken. Students should consult with their advisors during the scheduling process.
Required Course Sequence
First Semester
Second Semester
| Code |
Name |
Credits |
| CAHT 132 |
Fundamentals of Restaurant Operations |
3 |
| CAHT 145 |
Food Service Purchasing |
3 |
| CAHT 147 |
Financial Management for Hospitality Operations |
3 |
| CAHT 247 |
Menu Planning and Facility Design |
3 |
| AGBU 112 |
Selecting and Cutting Meat for Restaurant Use |
3 |
| ENGL |
English |
3 |
Third Semester
| Code |
Name |
Credits |
| CAHT 262 |
Garde Manager |
3 |
| CHAT 266 |
American Cuisine |
3 |
| CAHT 235 |
Catering |
3 |
| |
OR |
|
| CAHT 270 |
Restaurant Practicum |
3 |
| PHED |
Physical Education |
1 |
| |
General Electives |
6 |
Fourth Semester
| Code |
Name |
Credits |
| CAHT 215 |
Beverage Management |
3 |
| CAHT 235 |
Catering |
3 |
| |
OR |
|
| CAHT 270 |
Restaurant Practicum |
3 |
| CAHT 255 |
Management, Organization and Supervision |
3 |
| |
OR |
|
| BADM 249 |
Principles of Management for Service Businesses |
3 |
| CAHT 264 |
International Cuisine |
3 |
| |
General Electives |
2 |
