May 24, 2019

2018-2019 Undergraduate and Graduate Catalog

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2018-2019 Undergraduate and Graduate Catalog

Culinary Arts (BPS) (NY)

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Graduation Requirements

This program is designed for students who wish to complete their bachelor’s degree. Therefore, students must have at least 30 eligible transfer credits to matriculate into this program. CIA associate degree graduates with eligible transfer credits from other institutions must also complete at least one semester beyond the associate degree. Students enrolling in the Culinary Arts major should work with their advisor to select the proper mix of courses that both meet the graduation requirements of the degree and align with their academic goals and career aspirations. The basic requirements are as follows:

	Culinary Arts Requirements	51 credits
	Liberal Arts Courses	27 credits
	Liberal Arts Elective	3 credits
	Advanced Concepts Requirements (3 credits) AND Approved Culinary Electives (12 credits)
	OR
	Concentration (15 credits)	15 credits
	Free Electives	30 credits
	TOTAL FOR BACHELOR’S DEGREE	126 CREDITS

New York Campus

Culinary Arts Requirements

(Courses listed in typical sequence)

Culinary Fundamentals (CULS-100) 6.0 credits
Mathematical Foundations (MTSC-100) 1.5 credits
Food Safety (CUSC-100) 1.5 credits
Introduction to Gastronomy (APFS-150) 1.5 credits
Introduction to Food Systems (APFS-110) 1.5 credits
Nutrition (CUSC-110) 1.5 credits
Principles of Menus and Managing Profitability in Foodservice Operations (MGMT-250) 3.0 credits
Baking and Pastry Skill Development (BAKE-241) 3.0 credits
Externship Prep Seminar I (EXTN-200) non-credit
Externship Prep Seminar II (EXTN-205) non-credit
Introduction to À La Carte Cooking (CULP-115) 3.0 credits
Meat Identification, Fabrication, and Utilization (CULS-115) 1.5 credits
Modern Banquet Cookery (CULA-260) 3.0 credits
Non-Commercial Foodservice and High-Volume Production (CULP-135) 3.0 credits
Seafood Identification and Fabrication (CULS-116) 1.5 credits
Culinary Practical Examination I (Cooking Practical) (CULS-151) non-credit
Culinary Practical Examination I (Written Exam) (CULS-152) non-credit
Externship (Culinary Arts) (EXTN-220) 3.0 credits
Contemporary Hospitality and Service Management (HOSP-310) 3.0 credits
Contemporary Restaurant Cooking (CULA-310) 3.0 credits
Cuisines and Cultures of the Americas (CULP-301) 3.0 credits OR
Cuisines and Cultures of Asia (CULP-321) 3.0 credits OR
Cuisines and Cultures of the Mediterranean (CULP-311) 3.0 credits
Garde Manger (CULP-225) 3.0 credits
Introduction to Hospitality and Customer Service (HOSP-210) 1.5 credits
Wine Studies (HOSP-305) 3.0 credits

Liberal Arts Courses

Social Science

Select one:

Anthropology of Food (SOCS-200) 3.0 credits
Archaeology of Food (SOCS-205) 3.0 credits
Psychology of Human Behavior (SOCS-110) 3.0 credits
Social Psychology (SOCS-115) 3.0 credits

Math/Science

Select one:

Calculus I (MTSC-205) 3.0 credits
College Algebra (MTSC-110) 3.0 credits
Introduction to Statistics (MTSC-200) 3.0 credits
Science Fundamentals (MTSC-115) 3.0 credits
Survey of Mathematics (MTSC-105) 3.0 credits

Foreign Language

Two in the same language, in sequence:

History and Cultures

Select two:

History and Cultures of Asia (HIST-200) 3.0 credits
History and Cultures of Europe (HIST-205) 3.0 credits
History and Cultures of the Americas (HIST-210) 3.0 credits

Literature and Composition

College Writing (LITC-100) 3.0 credits
Literature and Composition (LITC-200) 3.0 credits

Economics

Select one:

Principles of Macroeconomics (SOCS-105) 3.0 credits
Principles of Microeconomics (SOCS-100) 3.0 credits

Advanced Concepts Requirements

Select one:

Advanced Cooking (ADVC-301) 3.0 credits
Advanced Pastry (ADVP-301) 3.0 credits
Advanced Principles of Service Management in Hospitality (HSBV-380) 3.0 credits

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