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Culinary Arts

Program Highlights

Degree Options

Culinary Arts, Associate of Occupational Studies (AOS)

Restaurant Management, Associate of Applied Science (AAS)

Culinary Arts, Bachelor of Business Administration (BBA)

 

No matter who or where they are, people will always eat.

Yet the places and the ways in which their food is produced are rapidly evolving, driven by changes in the physical landscape, increased consumer demand to know the sources of their food and beverages, and concerns regarding environmental sustainability and enhanced nutrition. As a result, the need for well-trained professionals whose technical and soft skills translate to a fast-paced, dynamic food landscape is more pressing than ever.

At SUNY Cobleskill, culinary arts students acquire such skills through a carefully designed course sequence that includes cooking and baking, sanitation, and service and management components. Their capabilities are steadily refined in both classroom and laboratory settings, then put to work in real-world restaurant and catering environments where creativity and critical thinking are key.

What’s more, as the only campus in New York State with a contiguous working farm, SUNY Cobleskill is unique in terms of food assets. Our culinary students have a rare opportunity to see and participate in the food system from start to finish, while taking such courses as plant science/horticulture, animal science and meat processing along the way.

As a result, Culinary Arts students graduate from SUNY Cobleskill with a range of knowledge and experience extending far beyond the kitchen. And these skills have consistently opened doors for them to businesses throughout the global food system, including restaurants, hotels, and food-serving institutions, as well as food brokerage firms, food retailers and food processors.

At SUNY Cobleskill, culinary arts students develop technical skills through a well-designed course sequence that includes cooking and baking, sanitation, service and management components. These skills are then put to work in real-world restaurant and catering environments where creativity and critical thinking are key. All culinary courses are hands-on with extensive laboratory or work components.

Sample courses include:

Core Courses

  • Culinary I & II
  • Food Service Sanitation
  • Food Service Purchasing
  • Selection & Cutting Meat for Restaurant
  • Service for Restaurant Professionals
  • Bakingand Pastry I & II
  • Catering
  • Menu Planning/Merchandishing
  • Beverage Management
  • International Cuisine
  • American Cuisine
  • Garde Manger
  • Nutrition

 

Upper Level BBA Courses

  • Financial Accounting
  • Managerial Accounting
  • Business Law
  • Hospitality Law
  • Principles of Marketing Service Businesses
  • Principles of Managing Service Businesses
  • Advanced Catering Management
  • Facilities Operations Management

Career opportunities in the culinary arena will only continue to expand as food systems change in response to increased consumer demand for novel food attributes, higher consumer spending worldwide, and growing global concerns over resource usage and sustainability.

For that reason, we make sure that our Culinary Arts graduates are prepared to work anywhere in today's complex food system, be it in food production, distribution, brokerage, retail or food product development, or in-service settings ranging from restaurants and hospitality to schools and hospitals.

By clear design, our Culinary Arts programs create professionals who can think creatively and critically about how to use their considerable skills to meet ever-changing needs, tastes, challenges and possibilities.

Where Culinary Arts Alumni are working now:

  • New World Home Cooking
  • Wegmans
  • The Cake Boss
  • Price Chopper
  • Eleven Madison Park (NYC)
  • The Beverwyck
  • US Government - Department of Defense
  • The Sagamore
  • Beechnut
  • Tops Markets
  • Krause's Homemade Candy
  • Hyatt Hotels
  • Turning Stone Resort & Casino
Rolling Hills Bistro - A full service ala carte restaurant seating 40 people. Used as a real life learning experience for students who cook, serve and manage the operation during several of their culinary arts courses.

USDA Meat Lab - The only SUNY-operated USDA meat processing facility. Culinary students have an opportunity to learn how to select, butcher and prepare proteins in a fully operational butchering facility. The students process items such as beef, chicken, pork, lamb and fish, most of which are raised on campus.

Champlin Culinary Labs - Students work with faculty in three state-of-the-art lab kitchensto develop culinary and baking skills in small groups with an American Culinary Federation certified instructor.

Other learning labs include:

  • Comercial bakery
  • Dairy processing facility
  • Food retail facility
  • Warm and cold water fish hatcheries
  • Diversified working farm

We offer annual study abroad trips with members of our Culinary Arts faculty. Our most recent trips have been to Italy, France and Mexico.

The BBA degree requires a 600-hour internship that is custom-designed based on thestudent's career plans, which provides a capstone learning experience. Annual internships are offered at restaurants, hotels and resorts across the United States.

Recent internship sites have included:

  • Beechnut
  • Wegmans
  • Americana Vineyards
  • Hilton Garden Inn
  • Best Western
  • Clarion Hotels
  • The Otesaga
  • The Sagamore
  • Tops Markets
  • Krause's Homemade Candy
  • Hyatt Hotels
  • Turning Stone Resort & Casino

Jo Anne Cloughly is an American Culinary Federation Certified Executive Pastry Chef and Certified Chef de Cuisine. She currently serves as SkillsUSA Chairperson for the Regional and State level Commercial Baking competitions and received the Outstanding Service Award from SkillsUSA in 2009. Chef Cloughly was selected as the 2011 Women Chefs and Restaurateurs Educator of the Year and was inducted into the prestigious Les Dames d'Escoffier in 2013. She has an AOS in Culinary Arts, a BPS in Food Service Management, and a Master of Food Studies from Empire State College. Chef Cloughly teaches the Baking and Pastry classes, acts as Advisor to the Student Pastry Arts Club and serves as Department Chair for Agriculture Business and Food Management.

 

Keith Buerker is a Certified Executive Chef, a Certified Culinary Educator, and a Certified Food and Beverage Executive. Chef Buerker is a member of the ACF Capital District-Central New York. He has a bachelor of science from Southern New Hampshire University and a master of science from SUNY Albany. Chef Buerker was named Chef of the Year of the Tri-Lakes Chefs Association and has won six ACF gold medals, six ACF silver medals and five bronze medals in National and International competitions. He has also won numerous awards and honors including: Societe Culinaire Philanthropique, The American Cancer Society and the New York State Beef Council. Chef Buerker was also named the Northeast Chef Educator of the Year for 2014 by the American Culinary Federation.

 

David Campbell, an American Culinary Federation member, has earned several distinctions with the ACF including Certified Culinary Educator, Certified Chef de Cuisine and Approved Certification Evaluator. He was selected as the 2013 ACF Northeast Region Chef Educator of the Year. He is an active member of the Capital District Chefs Association, and the Bailliage d’ Albany of the Chain des Rotisseurs. He has an AOS in Culinary Arts and a BS in Food Service Management from Johnson & Wales University, a Master of Hospitality Management from the University of Houston and a Master of Science from SUNY Albany. He has taught many classes, but his particular areas of interest include: American Regional cuisine, BBQ, Garde Manger, Molecular Gastronomy, beer and wine.

 

Michael Lapi is the former chef/owner of Church and Main Restaurant in Canajoharie and a chef instructor at SUNY Cobleskill where he teaches International Cuisine, Meat Products and Farm to Table Management. Recently he has been working at the Olde Tater Barn in Central Bridge NY, where he incorporates fresh-local ingredients from Schoharie Valley into his preparation of seasonal catering menus. Whether he is preparing Northwind Farms’ rabbit gumbo or fresh duck egg pasta with braised Gordon Farms’ oxtails, his food is always delicious. Michael has long been a champion of cooking with local ingredients and sources many of his ingredients from the farms throughout Schoharie and Albany counties and, many times, from his mother’s garden. He is also an expert mushroom forager.

 

Anne Rogan earned a bachelor’s degree in nutrition and a master’s degree in food science from Cornell University. She completed her PhD studies applying statistical process control tools to HACCP plans for food safety at Union College’s Graduate Management Program. Anne is a Registered Dietitian, a Certified Nutritionist in NYS, and a member of the Institute of Food Technology. She has consulted for the HeadStart Program, USDA-School Meals Program, School Lunch, and the Office for the Aging. She is a member of the Board of Hunger Solutions New York, the Hudson Valley Dietetic Association and the Albany County BOCES. She has published in the Journal of Nutrition Education, Journal of the American Dietetic Association and the Food Safety Magazine on research topics in food safety and nutrition.

 

Cherryl Vaccarella began her culinary career in a family-owned restaurant. She earned her AAS in Restaurant Management from SUNY Cobleskill, a BS in Food Systems Management from Buffalo State and an MS Educational Theory and Practice at SUNY Albany. She is a certified/accredited member of the Federation of Dining Room Professionals, an Accredited Hospitality Educator, Certified Dining Room Professional, Certified Wine Steward and Dining Room Associate. Cherryl won the “Trainer of the Year” award in 2011 as a certified TiPS trainer. She currently serves as the advisor to the SUNY Cobleskill CHAT Club, a culinary-oriented student group which provides food and service to both the campus and surrounding communities.

 

Dave Yanisko is a graduate of the University of Rochester (BS Geology) and Johnson and Wales University in Denver, CO (AAS Culinary Arts). He is currently pursuing a MsEd in Career and Technical Education from SUNY Oswego to be completed Spring 2016. Dave has 12 years of experience as a chef in a la carte and private event dining in Philadelphia and resort areas of Southern New Jersey. He is heavily influenced by and classically trained in French brigade/contemporary restaurants. Dave teaches introductory/fundamentals culinary classes, Regional American Cuisine, Catering Operations, and Restaurant Operations. He has also served as the culinary advisor/coach of student competitions such as Chaine de Rotiseurs “Le Jeune Chef Competition,” San Pellegrino “Almost Famous Chef Competition” and the NY Beef Council Competition.