THE CULINARY INSTITUTE OF AMERICA THE WORLD'S PREMIER CULINARY COLLEGE STATE UNIVERSITY OF NEW YORK ARTICULATION AGREEMENT FORM A. SENDING AND RECEIVING INSTITUTIONS: Sending College: SUNY Orange Receiving College: The Culinary Institute of America (CIA) Program: Culinary Arts Management/Baking and Pastry Arts Management Degree: Bachelor of Professional Studies (BPS) B. ADMISSION REQUIREMENTS FOR CIA PROGRAM Students must have a minimum overall GPA of 2.0. Only courses with grades of C or better may be accepted. Total transfer credits granted toward the Baccalaureate degree: 36. AP, IB, CLEP, DSST and ACE (military transcript) equivalent credits are accepted in transfer. C. COURSE-TO-COURSE EQUIVALENCIES AND TRANSFER CREDIT AWARDED The Culinary Institute of America will maintain a database of course equivalencies so students can check which SUNY courses are acceptable for transfer. (See Appendix 1) D. REQUIREMENTS FOR BACHELOR'S DEGREE Students must complete a 5 semester (21 month) sequence for the foundation culinary arts or baking and pastry arts curriculum. Each semester is 15 weeks in length, and the sequence includes one externship semester. Students will earn an AOS (Associate of Occupational Studies) degree in Culinary Arts or Baking and Pastry Arts. (See Appendix 2a and 2b) To then complete the requirements for the Bachelor's program in Culinary Arts/, Baking & Pastry Arts Management, students who have the maximum 36 credits in transfer will need to complete an additional 30 credits. (See Appendix 3) E. ARTICULATION AGREEMENT FOLLOW-UP PROCEDURES 1. Procedures for reviewing, updating, modifying or terminating agreement: When either of the programs involved in this agreement undergoes a change, the agreement will be reviewed and revised accordingly by faculty from each institution's respective departments, selected by their Chairperson or Associate Dean. 2. Procedures for evaluating agreement, i.e., tracking the number of students who transfer under the articulation agreement and their success: Each semester the CIA will provide the following information: a) the number of SUNY Orange students who applied to the program; b) the number of those students who were accepted into the program; c) the number of those students who enrolled; d) the aggregate GPA of these enrolled students; e) a list of graduates. F. ADDITIONAL INFORMATION (E.G., FINANCIAL AID, TRANSFER SCHOLARSHIPS) Transfer students are eligible to apply for financial aid that is normally available to other students. Scholarships from $4,000 to $5,000 per year are awarded to transfer students with associate degrees on the basis of previous academic performance. These scholarships are renewable with a GPA requirement. In addition, scholarships from $1,000 to $2,000 for one year are awarded to transfer students with associate degrees on the basis of SAT or ACT test scores. Scholarships from $1,500 to $3,600 per year are awarded to transfer students with associate degrees on the basis of financial need as determined by the FAFSA. Students living on campus may be awarded a housing grant from $1,000 to $2,400 per year. An additional scholarship of $3,000 is available for members of Phi Theta Kappa, with a 3.25 GPA required for renewal. Appendix 1 Transfer credits accepted toward Bachelor's in Culinary Arts Management/Baking and Pastry Arts Management 36 credit maximum chosen from the list below *CLEP, DSST, AP or IB accepted based on score *only 12 credits of Business courses may be accepted in transfer CIA Requirement Credits SUNY Equivalent Credits ENG101 Composition I* 3 Composition I 3 ENG 102 Composition and Literature II ** 3 Composition and Literature 3 Foreign Language I* 3 Any Foreign Language I 3 Foreign Language II* 3 Any Foreign Language II 3 Any Math or Natural science such as Algebra, Pre-calculus or Math or Science* 3 Statistics or Biology, chemistry, Environmental Science, etc. 3 Economics* 3 Micro or Macro Economics 3 History and Cultures I & II* 3 Western Civilization, American History, World Civilization 3 Psychology or Sociology course, Political Science, Social Science* 3 Anthropology 3 Liberal Art elective* 3 Humanities or Select Liberal Arts courses 3 Financial Accounting ** 3 Financial Accounting or Accounting I 3 Managerial Accounting ** 3 Managerial Accounting or Accounting II 3 Finance ** 3 Principles of Finance 3 Human Resource Management ** 3 Human Resource Management 3 Marketing and Promoting Food** 3 Principles of Marketing 3 Consumer Behavior ** 3 Consumer Behavior 3 Organizational Behavior ** 3 Organizational Behavior 3 Appendix 2a Requirements for AOS in Culinary ARts (includes non-credit Externship Prep seminars and practical exams) Transfer CIA Required Course Credits Transfer Course Credits Term 1 Culinary Fundamentals 6 Culinary Math 1.5 possible challenge exam Food Safety 1.5 Professionalism and Life Skills 1.5 Intro to Gastronomy 1.5 Nutrition 1.5 Product Knowledge 1.5 >Total 15 Term 2 Intro to Management 1.5 Meat ID and Fabrication 1.5 Seafood ID and Fabrication 1.5 Modern Banquet Cookery 3 Intro to a la Carte Cooking 3 High Volume Production Cookery 3 College Writing 3 ENG 101 Composition 1 3 >Total 16.5 Term 3 Externship 3 >Total 3 Term 4 Baking and Pastry Skill Develop. 3 Garde Manager 3 Cuisine and Cultures: Americas 3 Controlling Costs & Purchasing Food 1.5 Cuisine and Cultures: Asia 3 Cuisines and Cultures of the Mediterranean 3 Menu Development 1.5 >Total 18 Term 5 Intro to Catering, Hospitality/ Svcs Mgmt. 1.5 Wine Studies 3 Contemporary Restaurant Cooking 3 Contemporary Hospitality & Svs. Mgmt. 3 Formal Restaurant Cooking 3 Formal Hospitality & Svs. Mgmt. 3 >Total 16.5 Appendix 2b Requirements for AOS in Baking and Pastry Arts (includes non-credit Externship Prep seminars and practical exams) Transfer CIA Required Course Credits Transfer Course Credits Term 1 Baking and Pastry Techniques 6 Culinary Math 1.5 possible challenge exam Food Safety 1.5 Professionalism and Life Skills 1.5 Intro to Gastronomy 1.5 Nutrition 1.5 Baking Ingredients and Equipment Technology 1.5 >Total 15 Term 2 Intro to Management 1.5 Principles of Design 1.5 Cafe Savory Food Production 1.5 Basic and Classical Cakes 3 Individual and Production Pastries 3 Hearth Breads and Rolls 3 College Writing 3 ENG 101 Composition 1 3 >Total 16.5 Term 3 Externship 3 >Total 3 Term 4 Controlling Costs and Purchasing Food 1.5 Confectionary Art and Special Occasion Cakes 3 Chocolate and Confectionary Technology 3 Contemporary Cakes and Desserts 3 Specialty Breads 3 Advanced Baking Principles 3 Menu Development 1.5 >Total 18 Term 5 Intro to Catering, Hospitality and Svs. Mgmt. 1.5 Wine Studies 3 Cafe Operations 3 Beverage and Customer Service 3 Restaurant and Production Desserts 3 Restaurant Operations: Baking and Pastry 3 >Total 16.5 Appendix 3 Bachelor of Professional Studies in Culinary Arts/Baking and Pastry Arts Management Additional requirements that must be transferred in or taken at the CIA - 63 credits (maximum of 33 credits in transfer) Literature and Composition 3 Composition II 3 Foreign Language I 3 Foreign Language I 3 Foreign Language II 3 Foreign Language II 3 Math/Science 3 Math or Science course 3 Economics 3 Micro/Macroeconomics 3 Western Civilization, American History, World History and Cultures I 3 Civilization 3 Western Civilization, American History, World History and Cultures II 3 Civilization 3 Psychology or Sociology course/Political Social Science 3 Science/Anthropology 3 Humanities or Selected Liberal Arts Elective 3 Liberal Arts Courses 3 Financial Accounting 3 Financial Accounting 3 Marketing and Promoting Food 3 Marketing and Promoting Food 3 Human Resource Management 3 Human Resource Management 3 Foodservice Management 3 Finance or Managerial Accounting 3 Finance or Managerial Accounting 3 Advanced Cooking/Pastry 3 Business Management Electives 9 Free electives chosen under advisement 9 Please note: The Culinary Institute of America will provide six months' notice to the receiving college of any change to the academic program and/or articulation agreement. Rachel Birchwood Heather Perfetti, Vice President of Academic Affairs Senior Director of Admissions SUNY Orange Representative Date: October 23, 2014 Date: October 30, 2014