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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Culinary and Hospitality - Coopersmith Career Consulting

Descriptions and credit recommendations for all evaluated learning experiences

Length:

Varies (self-study; self-paced).

Dates:

Version 1: August 2018 - April 2023. Version 2: May 2023 - Present. 

Objectives:

Version 1 and 2: Upon successful completion of this course, students will be able to: explain the chemical makeup of alcoholic beverages; describe the physiological effects of drinking alcohol; identify different types of establishments that serve alcoholic beverages; classify wines by their characteristics; identify the seven major spirits; and explain proper alcohol handling as stated by the National Restaurant Association’s Educational Foundation.

Instruction:

Version 1 and 2: This is a self-study course that culminates in a final exam. Students are introduced to all the components of the Bar and Beverage Industry. Students are eligible to take the National Restaurant Association's ManageFirst Program, a management training certificate program that exemplifies the NRAEF’s commitment to developing materials by the industry and for the industry.

Credit recommendation:

Version 1: In the lower division baccalaureate/associate degree category, 3 semester hours in Hospitality, Culinary Arts, or Introduction to Bar and Beverage Management (8/18). Version 2: In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Hospitality, Tourism, Culinary Arts, or Introduction to Bar and Beverage Management (5/23 revalidation). 

Length:

Varies (self study, self-paced). 

Dates:

December 2019 – Present.

Objectives:

Upon successful completion of this course, students will be able to: decipher biographical clues about cookbook authors; deduce inferences from cookbooks about the authors’ stance on sociopolitical issues; discover hidden narrative within cookbook texts; assert the role of cookbooks in preserving regional, ethnic and family history; explain the role of cookbooks in creating matrilineal family heritage; describe the contribution of cookbooks to women’s literacy; illustrate the role of cookbooks in creating national identity; explain the historic relationship of cookbooks and recipes to the self-image of women; and achieve familiarity with numerous manuscript and printed cookbooks and the meaning that each adds to the discussion of culture in cookbooks. 

Instruction:

This course provides students with a basic understanding of the cultural meaning found in cookbooks and focuses on the roles of women and their relationship to cookery and recipes, along with cookbooks that explore the connection to national, regional, and ethics groups. Instructional methods include a study guide, required readings, and a final exam.

Credit recommendation:

In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 3 semester hours in Culinary Arts, Food and Beverage Management, Food Studies, or Anthropology (1/20).

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: use various knives such as chef, boning, and paring to prepare foods; prepare amuse bouche, appetizers and Hors d’Oeuvres; create gourmet sandwiches, salads and finger foods; use various cookery methods such as roasting, steaming, frying, sautéing and poaching; assist in the preparation of food for buffets such as wedding banquets, receptions, cocktail parties and corporate events; and practice proper food handling and sanitation as stated in the National Restaurant Association’s Educational Foundation’s manual, ServSafe.

Instruction:

This course covers the planning, production and supervision aspects of catering for special occasions such as receptions, teas, formal and informal meals and buffets. Major topics include: food preparation, cost of operation, equipment and labor requirements as well as the basic concepts and techniques of breakfast cooking and garde manger.

Credit recommendation:

In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 3 semester hours in Advanced Culinary Arts, Garde Manger, or Hospitality (8/18) (5/23 revalidation). 

Length:

Version 1 and 2: Varies (self study;self-paced).

Dates:

Version 1: January 2015 - December 2019. Version 2: January 2020 - Present.

Objectives:

Version 1 and 2: Upon successful completion of this course, students will be able to: describe various aspects of the culinary profession; describe proper food safety and sanitation procedures; identify a variety of professional kitchen tools and the necessary safety procedures; distinguish the various types of knives and discuss the best practices for their maintenance; select the proper flavorings to enhance a dish; describe how heat alters food through various heating mediums; select and describe various types of stocks and sauces; differentiate between and describe categories of soups; distinguish between the different cuts of beef, veal and lamb; distinguish between the types of poultry and describe their inspection and grading processes; identify a variety of vegetables and their proper storage procedures; describe the various types of potatoes, pastas and grains; select the best greens and vegetables, garnishes and dressing for cold salads; and differentiate varieties of fruits and identify the best practices for their storage.

Instruction:

Version 1 and 2: This self-study course is assessed by a final examination and provides an overview of the field of culinary arts and is designed to provide a snapshot of the fundamentals of the culinary profession as well as background on the theories that apply to the use of ingredients and preparation of foods. Major topices include: knowledge and skills chefs need to operate and manage a food service operation, preparation of a variety of foods, and management areas such as food safety, sanitation, menu creation, recipe conversion, inventory and cost control.

Credit recommendation:

Version 1: In the associate/certificate degree category, 3 semester hours in Culinary Arts (1/15). Version 2: In the lower division/associate degree category, 3 semester hours in Culinary Arts, Culinary Management, or Food and Beverage Management (1/20 revalidation).

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: convert fractions to decimals and vice versa; convert percentage to a decimal and a decimal or fraction to a percentage; calculate kitchen ratios; calculate food cost; explain yield percentage; and identify common food service measures.

Instruction:

Students develop the math and calculation skills necessary for working in the culinary and hospitality fields.  Major topics include: overviews of food cost calculation, units of measure, portion control, selling price, and yield percentage.

Credit recommendation:

In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Food Cost Control, Hospitality, Restaurant Management, Culinary Arts, Catering or Resort Management (8/18) (5/23 revalidation). 

Length:

Varies (self-study; self-paced). 

Dates:

Version 1: August 2018 - April 2023. Version 2: May 2023 - Present. 

Objectives:

Version 1 and 2: Upon successful completion of this course, students will be able to: describe the history of food styling; demonstrate plating techniques; assess existing businesses to begin the process of developing a client base by use of food styling strategies; assess and choose props for photography; and describe how to work with food for the best results.

Instruction:

Version 1 and 2: This course introduces students to the world of food styling, plating, food photography, props, and working with sauces. Students learn the requirements and considerations for beginning a food styling business. Students are required to complete projects that include creating and plating food items for a food event. Students are tested through a comprehensive final exam covering topics such as teamwork, media, preparation, photographing, propping and overcoming challenges in food styling.

Credit recommendation:

Version 1: In the upper division baccalaureate degree category, 3 semester hours in Event Planning or Hospitality (8/18). Version 2: In the associate/certificate degree category OR in the lower division baccalaureate degree category, 3 semester hours in Event Planning or Hospitality (5/23 revalidation).

Length:

Varies (self-study, self-paced). 

Dates:

April 2020 - Present. 

Objectives:

Upon successful completion of the learning experience, students will be able to: analyze the Marketing Mix and the 4 P’s; contrast Sales from Marketing; illustrate trends that affect marketing; analyze how automation is utilized in a sales office; interpret internal marketing and how it works in guest contact and back of the house areas; compare the various types of hospitality properties; and compare and contrast the different types of marketing products and how to target them to international clients.

Instruction:

Major topics include: an introduction to the procedures and principles of hotel sales and marketing, advertising, public relations, hotel sales departments and their operations and sales techniques targeting individuals, companies and organizations. Prerequisite: Introductory hospitality management course or basic foundational knowledge of the hospitality industry.

Credit recommendation:

In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category 3 semester hours in Hospitality, Culinary Arts, Business, Hotel and Restaurant Management, Banquet Sales, or Marketing (4/20).

Length:

Varies (self-study; self-paced).

Dates:

Version 1: August 2018 - April 2023. Version 2: May 2023 - Present. 

Objectives:

Version 1 and 2: Upon successful completion of this course, students will be able to: prepare foods from several of the countries being studied using ingredients indigenous to these countries; practice with an array of foods that might be used for events; and practice proper food handling and sanitation as stated in ServSafe, the National Restaurant Association’s Educational Foundation’s manual.

Instruction:

Version 1 and 2: This course focuses on concepts and techniques of food preparation used in various countries and cultures around the world. Students plan and prepare complete menus and study standard menu terminology from different countries. Management skills and proper equipment use are stressed. Students gain competence in professional supervision of food production and service. Students must complete projects in preparing full internationally inspired meals and complete comprehensive final exams.

Credit recommendation:

Version 1: In the lower division baccalaureate/associate degree category, 3 semester hours in Advanced Culinary Arts or International Cuisines (8/18). Version 2: In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Advanced Culinary Arts or International Cuisines (5/23 revalidation).

Length:

Varies (self-study; self-paced). 

Dates:

June 2017 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: describe the various aspects of baking as a profession; describe and practice proper sanitation and food handling; identify ingredients such as flours, sugars, and leavening agents; identify basic baking equipment; recognize and select proper flavoring agents such as extracts and oils; distinguish between heat sources such as convection and standard ovens; identify baking and pastry trends; and describe the various techniques necessary to create quality baked goods.

Instruction:

This course introduces students to all the necessary techniques to successfully bake quick breads, muffins, yeast breads, cakes, cupcakes, brownies and other baked goods and provides an overview of the field of baking and pastry arts. Students are introduced to the basics of using ingredients to create baked goods for consumption both personally and professionally. Other topics include: food safety and sanitation, pastry and bread origins, menus, recipe and measurement conversions and cost control, and knowledge and skills necessary to operate a bakery.

Credit recommendation:

In the associate/certificate degree category, 3 semester hours as Introductory Baking for a culinary/hospitality certificate or associate degree program (6/17) (2/22 revalidation). 

Length:

Varies (self-study; self-paced). 

Dates:

July 2022 - Present. 

Objectives:

Upon completion of this course, students will be able to: describe the history of beer and its origins in Mesopotamia, Europe and Canada; outline the proper techniques in beer making including the use of quality ingredients and their nutritional benefits; discuss the importance of the craft beer movement in the United States and its impact on the beverage industry; and compare and contrast major breweries and microbreweries and the importance of each. 

Instruction:

Introduction to Beer and Beer Making (CUL-220) is an undergraduate self-study course that culminates with a final exam. This course examines the history of beer dating back to the Mesopotamian era, its journey to Europe and the United States and its nutritional benefits. Topics include how beer making has become a substantial hobby, culture and how it has impacted the beverage industry and the economy.  

Credit recommendation:

In the lower division baccalaureate/associate degree category, 3 semester hours in Brewing Science, Food Science, Introduction to Beer Making, or Cultural Studies, or Fermentation History (6/22).

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