- Culinary Arts, Hospitality and Tourism Department
Institutional Foods, A.A.S.
Associate in Applied Science Degree
(Application Curriculum Code - 0571)
The goal of the institutional foods technology program is to provide students with educational experiences that will prepare them for entry level and supervisory positions in institutional food sites including hospitals, colleges, school lunch and long term care facililities. In addition, graduates are prepared to transfer to other Colleges for additional formal education. The SUNY Cobleskill student who graduates with an AAS degree in Institutional Foods will build from a strong background in the liberal arts as a consequence of SUNY's commitment to general education. In addition, institutional food graduates will be able to:
- Function effectively in all areas of food and beverage operations and management, including customer service, menu planning, purchasing, production, marketing, and back office operations including human resources and financial management.
- Explain and demonstrate excellent guest service.
- Understand the importance of computer applications in institutional foodservice settings, including point of sale systems and the role of computers in financial management.
- Explain the different food service challenges of institutional or on-site feeding facilities.
Degree Requirements
To fulfill requirements for the Associate in Applied Science degree, the candidate must complete a minimum of 66 credit hours of academic work with a GPA of not less than 2.00. These include 33 credits of major field requirements, 22 credits in prescribed areas of liberal arts and sciences, and 11 credits of general electives. In addition, the candidate must also complete with a minimum cumulative GPA of 2.00 in all required and elective courses in the major field with prefixes such as CAHT, HOTL and TRAV.
Major Field Requirements
| Code |
Name |
Credits |
| 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 235 |
Catering |
3 |
| CAHT 247 |
Menu Planning and Facility Design |
3 |
| CAHT 255 |
Management, Organization and Supervision |
3 |
| |
OR |
|
| BADM 249 |
Menu Planning and Facility Design |
3 |
| CAHT 275 |
Practicum in Management Systems |
3 |
| NTRN 122 |
Basic Nutrition |
3 |
| |
400 Work Hour Requirement |
0 |
Liberal Arts and Sciences Requirements
ENGL 101 – 3 credits, 1 credit in Physical Education (PHED), Science/Mathematics – 3 credits, Additional Liberal Arts and Science courses totaling 15 credits, to be selected from the Trustees' General Education Core Requirement.
General Electives
11 credits.
Work Requirement
Students are required to work 400 hours in an approved job in the hospitality industry. Details on this requirement 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
| Code |
Name |
Credits |
| CAHT 102 |
Orientation to the Hospitality Industry |
1 |
| CAHT 103 |
Food Service Sanitation |
2 |
| CAHT 140 |
Mathematics for Hospitality Operations |
3 |
| NTRN 122 |
Basic Nutrition |
3 |
| ENGL 101 |
Composition I |
3 |
| PHED |
Physical Education |
1 |
| |
Liberal Arts & Science Courses from Trustees' General Education Core Requirement |
3 |
Second Semester
| Code |
Name |
Credits |
| CAHT 111 |
Basic Food Preparation |
3 |
| CAHT 145 |
Food Service Preparation |
3 |
| CAHT 147 |
Financial Management for Hospitality Operations |
3 |
| CAHT 247 |
Menu Planning and Facility Design |
3 |
| |
Science/Mathematics |
3 |
| |
Liberal Arts & Science Courses from Trustees' General Education Core Requirement |
3 |
Third Semester
| Code |
Name |
Credits |
| CAHT 132 |
Fundamentals of Restaurant Operations |
3 |
| CAHT 235 |
Catering |
3 |
| CAHT 255 |
Management, Organization and Supervision |
3 |
| |
OR |
|
| BADM 249 |
Management |
3 |
| |
General Electives |
6 |
Fourth Semester
| Code |
Name |
Credits |
| HOTL 275 |
Hotel Practicum in Management Systems |
3 |
| |
Liberal Arts & Science Courses from Trustees' General Education Core Requirement |
9 |
| |
General Electives |
5 |
|
|
