Culinary Arts (A.O.S.)

Overview

SUNY Cobleskill’s Culinary Arts Program is designed to provide rigorous and concentrated hands-on 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.  A unique feature of the degree is that the students are required to take a course in meat selection and cutting that is offered in the on-campus USDA inspected meat processing facility.  The curriculum is accredited by the Accrediting Commission of the American Culinary Federation (ACF). The Associate in Occupational Studies degree fulfills the education and experience requirement for membership in the ACF at the certified culinarian (CC) level. Students interested in earning the CC credential will be advised to join the ACF in January of the second year of the program. With this action and successful completion of the degree, students earn the certified culinarian credential. 

 

 

 

Professor teaches culinary student
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