Culinary Certificate

SUNY Adirondack offers a professional culinary certificate geared toward immediate employment.

The culinary certificate prepares students for the effective preparation of quality meals in non-residential environments like restaurants, hotels, schools, government facilities and more.


The food and beverage service is a dynamic industry offering many positions with opportunity for advancement to the ambitious worker. SUNY Adirondack’s Culinary certificate teaches the fundamentals of nutrition, food prep and baking techniques needed for any career in this industry.

Students will take specialized courses in:

  • quantity food production
  • sanitation
  • food service management and law
  • technical software/applications as they apply to food service

Our students also have the opportunity to choose whether they want to pursue a specialization in wine and spirits, mixology, baking or sauce theory.

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Degree requirements

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SUNY Adirondack offers small class sizes and access to dedicated faculty who have years of real-world experience in the restaurant and food service industry. We have many culinary award winners teaching in this program, along with access to state of the art facilities and an open-view finishing kitchen and dining room. Students also have the unique opportunity to run all aspects of an actual restaurant through open lunches and community dinners for the public during the year.

This program is uniquely positioned to connect to the booming New York food, wine and beverage industry and features National Restaurant Certification in ServSafe Sanitation.


According to the U.S. Bureau of Labor Statistics, career opportunities in the food and beverage industry will grow nearly 10% over the next 3 years. Students at SUNY Adirondack are prepared for immediate employment in positions like:

  • Prep cook
  • Line cook
  • Short-order cook
  • Pantry manager
  • Baker or baker’s assistant
  • Sous chef
  • Caterer
  • Restaurateur

Program Learning Outcomes

  1. Employ restaurant sanitation procedures.
  2. Demonstrate competency in restaurant prep skills.
  3. Demonstrate competency in baking, pastry and recipe preparation and procedures.
  4. Manage front of the house operations.
  5. Identify and present professional skills needed in a hospitality environment.