| Food Service | AAS (FDSV) | |
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| The culinary profession is a challenging and rewarding occupation. Chefs continually explore new trends in cuisine. The hospitality industry demands trained chefs, cooks and baking specialties for all levels of employment. This program provides students with opportunity and training via Regional Cuisine dinners, Spa Cuisine luncheons, banquets and Culinary Arts club activities, as well as an internship. The program is designed to train the student to enter the culinary profession or prepare for transfer to other culinary institutions. Recommended High School Preparation: Chemistry, Math Functions, Speech and Introduction to Foods class. |
| | Our ACC Career Pathways information highlights campus opportunities for interested students. |
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| | 64 minimum credits required for graduation |
| | Additional Information: | 1. Following the articulation agreement with Paul Smith's College, a student must complete six credits of mathematics from Adirondack. Suggest MAT 108, 109 or MAT 127.
2. The student is required to wear an approved professional chef's uniform in all labs and purchase a cutlery set.
3. Students must take FDT 131 Dining Room Service in the first academic year either in the Fall or Spring semester.
4. Following the articulation agreement with Johson & Wales University, suggest taking FDT 143 and FDT 142.
5. Meet with advisor on core requirements for the Cobleskill College articulation agreement.
6. If you are interested in transferring to Paul Smith's College, meet with your advisor for requirements. |
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