The Culinary Arts, Hospitality And Tourism Department provides students with educational experiences that will prepare them for professionally satisfying careers. The curriculum in each of the programs allows students time to learn the foundation knowledge necessary to meet the challenges of today and the future. Moreover, laboratory courses give students time to practice the skills needed to be successful in any of the hospitality professions.
At the Culinary Arts, Hospitality And Tourism Department an articulate, caring, and skillful faculty share their métier so that students may develop their own. Faculty in each of the programs offered in the Department recognizes that students are most successful when lectures and laboratory activities, assignments and evaluations are coordinated to reinforce knowledge, behavior and skill requirements. The faculty is committed to providing learning experiences that are technologically appropriate and sensitive to the impact our actions have on our environment.
Our students contribute to the viability and progress of the Department while they are here and in the hospitality industry after graduation. Some students enter their profession immediately after graduation while others seek further education. Our graduates are successful professionals that have found interesting careers in each region of the United States. We are also proud of the international students who enter our program. These students enrich the culture and the community of the Department of Culinary Arts, Hospitality, and Tourism.
We are involved with all aspects of the profession: from the purveyor to the worker/manager/customer. Our values spring from a rich college tradition, and a local environment that is both beautiful and unique. Our students and faculty wish to include you in our list of successes.
The Culinary Arts, Hospitality and Tourism Department integrates with the other Divisions at SUNY Cobleskill. The meats used in the culinary courses are provided to us from the Agriculture Department that specializes in processing hormone-free, locally raised livestock. Our faculty is especially skilled at preparing specialty meats and pates. The Fisheries Program at the College raises arctic char-brook trout hybrids for use in our restaurant and catering labs. These fish are delivered to order and have been used in American Culinary Federation sanctioned student competitions held at the College. Lastly, the Plant Science Department has accommodated the needs of the Department by growing and providing herbs and greens hydroponically. The Liberal Arts and Sciences Department has embraced a green curriculum that requires that students to look at their course work through a lens, which requires that, the environment be considered. The Business and Computer Science Department and the Early Childhood Education Department offer elective courses important to our graduates.
For over 30 years the Culinary Arts, Hospitality and Tourism division has offered quality programs that emphasize "hands-on" learning. Small classes provide greater opportunity for personalized attention and promote interaction between faculty and students. Additional learning comes from clubs and organizations related to the student's major. The Junior Chapter of the American Culinary Federation provides students with the opportunity to enter food competitions and meet with local and national chefs. Student Fine Foods actively participates in a variety of campus functions and restaurant related activities. CHAT is our hospitality and tourism related club that is very active in fund raising to support an annual trip to a major destination.
Student internships are a valuable learning experience. Students have found employment in restaurants, hotels and food service facilities. In addition to the many recruiters who interview on campus, the college hosts an annual Hospitality Job Fair for summer work and permanent positions.