The Culinary Arts program is designed for students with a career interest in both culinary and food service management. The program offers a unique blend of both academic and hands-on training with courses divided among career-specific, business and liberal arts. In accordance with industry standards, our students develop specialized skills for entry-level positions in Baking and Pastry Arts.

This track is designed to teach the principles and practices necessary for baking and pastry management. Topics range from accounting procedures necessary to maintain a profitable business, baking and pasty techniques, to food safety and sanitation.

FIRST SEMESTER: 15.5 CREDITS

THIRD SEMESTER: 18 CREDITS

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CU15: Hospitality Freshman Seminar
EG11: Standard Freshman Composition
CU11: Sanitation
CU17: Baking and Pastry Arts I
AC11: Principles of Accounting I

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CU16: Dining Room Management
CH19: General Chemistry
CU32: Hospitality Supervision
CU38: Baking and Pastry Arts III
Foreign Language
Physical Education

SECOND SEMESTER: 16-17 CREDITS

FOURTH SEMESTER: 16.0 CREDITS

EG13: Introduction to Literature
CU12: Hospitality Cost Controls
CU37: Baking and Pastry Arts II
PC11: Introduction to Psychology
Mathematics Elective

3.0
4.0
3.0
3.0
3.0-4.0

CU13: Wine & Beverage Management
CU23: Hospitality Marketing
CU30: Hospitality Capstone Course
CU39: Advanced Pastry Arts IV
Social Science Elective
Physical Education

For more information,
call Professor Freilich at
548-3543
or
Eastern Campus Admissions at
548-2512
www.sunysuffolk.edu

CU11: Sanitation is a prerequisite or corequisite for all baking and cooking courses.
MA07
CU11, CU13, CU14, and CU16 or permission of instructor.
CU17 or permission of instructor.
CU11*, CU12, CU13, CU14, CU16, CU17, CU23, CU32
These courses constitute the major courses in this curriculum

TOTAL CREDITS REQUIRED:  69.5-70.5