Culinary and Baking Arts

Program Information

Degree Type: AOS
Program Code: CBAR
Hegis Code: 5404.00
Degree Worksheet PDF: Download

The AOS Culinary and Baking Arts program will offer a technically oriented degree choice for students seeking to learn the skills necessary for employment upon program completion.  The AOS CBAR will include core Culinary Arts classes, a business course specific to hospitality and culinary arts, as well as a required internship experience.  Students in this degree will have the opportunity to refine their cooking and serving skills while working directly with the public.  Students will have the oppourtunity to use their skills through internship opportunities and partnership events with many local restaurants, hotels, and culinary specific charity events. Culinary Arts as a Fall start only program.
Cr. Course Title Course Code

Introduction to College Writing

1 Sanitation  CUL125 (Fall only)
4 Basic Food Preparation I CUL127 (Fall only)
4 Basic Food Preparation II  CUL128 (Spring only - Prereq Required)
3 Baking Techniques CUL130
2 Casual Dining Room Service CUL131 (to be taken in 1st two semesters)
3 Advanced Baking Techniques CUL132 (Prereq Required)
2 Fine Dining Room Service CUL133 (to be taken in 1st two semesters)
3 Garde Manger CUL134 (Fall only - Prereq Required)
2 Food Specification & Control  CUL135
4 Advanced Food Service I CUL137 (Fall only - Prereq Required)
4 Advanced Food Service II  CUL138 (Spring only - Prereq Required)
3 Pastry and Dessert Preparation CUL139 (Spring only - Prereq Required)
2 Culinary Math Applications CUL141 (Spring Only)
3 Sauce Theory I CUL142 (Spring only - Prereq Required)
4 Menu Design and Pairing CUL144 (Prereq Required)
3 Butchering CUL149 (Fall only - Prereq Required)



CUL140 (Spring only)

CUL143 (Fall only)

CUL146 (Prereq Required)

CUL147 (Spring only - Prereq Required)

CUL148 (Fall only - Prereq Required)

3 Culinary Arts Internship CUL178 (Prereq Required)
61 Minimum credits required for graduation  


Recommended First Year
First Semester
1-2 HRD100, HRD100A or HRD110
1 CUL125
4 CUL127
3 CUL130
2 CUL131 (See Note 2)
2 CUL135 (See Note 3)
2 CUL140 or CUL143 (See Note 4)
1 CUL178 (See Note 5)
Second Semester
3 ENG101
4 CUL128
3 CUL132
2 CUL133 (See Note 2)
2 CUL141
2 CUL178 (See Note 5)
Recommended Second Year
Third Semester
3 CUL134
4 CUL137
2 CUL146 or CUL148 (See Note 6)
4 CUL144
3 CUL149
Fourth Semester
3 BUS102, BUS103, HOS 181 or HOS 193
4 CUL138
3 CUL139
3 CUL142
2 CUL146 or CUL147 (See Note 6)


1.       In addition to textbook expenses, students in the Culinary Arts program are expected to purchase uniforms ($100+) and a knife set ($300+). Hats and/or hair nets are required by the New York State Health Code. Students will be required to comply with the dress and sanitation requirements of the NYS DOH. Note: The only jewelry permitted in cooking laboratories are wedding rings and waterproof watches. No nail polish or fake nails are allowed in cooking laboratories. No open toe shoes, boots, slippers or heels allowed in cooking laboratories (non-slip shoes and sneakers only). Full uniform attire is required for any food preparation activity in all labs and events at all times.

2.       Students must take CUL131 and CUL133 in the first academic year but not same semester, either in the fall or spring.

3.       CUL135 must be met in the first academic year either in the fall or spring semester.

4.       Choices of Culinary Arts electives CUL140 or CUL143 must be taken in the first academic year.

5.       Students must be enrolled in CUL 127 to register for 1 credit, enrolled in CUL 128 to register for 2 credits and have completed CUL 128 prior to enrolling for 3 credits. Internship site will be set up with instructor approval.

6.       Choice of Culinary Arts electives CUL 146, CUL 147 or CUL 148 must be taken in the second academic year.

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