NY Date 2013 Alfred (SUNY) Must pass Managerial ServSafe NRA Certification Exam with minimum grade of 80%, therefore having a valid certification card and certificate. GPA - minimum 90% Must provide necessary documentation FS 1084 - Sanitation & Food Safety = 4 credits Maximum: 4 credits Page 1 of 22
Date Art Institute of NYC NY 2010 - January GPA - minimum "B" Enter program without remediation Certificate of Completion RS190 - Sanitation & Safety = 3 credits CU100 - Basic Skills & Cooking Fundamentals = 3 credits PA100 - Baking & Pastry = 3 credits GE151 - Computer Applications = 3 credits Maximum: 12 credits Page 2 of 22
PA Date January 2011 Art Institute of Philadelphia GPA - minimum "B" Must sign " Student Intent Form" CU10111 - Application & Use of Culinary Equipment and Sanitation = 3 credits CU10210 - Introduction to Baking = 3 credits Maximum: 6 credits Page 3 of 22
Art Institute of Pittsburgh PA Date December 2011 GPA - minimum "B" Must sign "Student Intent Form" No remediation CUL 101, Intro to Culinary Skills = 3 credits Maximum: 3 credits Page 4 of 22
NY Date 2013 Culinary Institute of America (CIA) GPA - minimum 85% Written recommendation from Barry Tech Instructor Must take comprehensive exam Food Safety = 1.5 credits ("ServSafe" Certificate) Students who enroll at The Culinary Institute Of America's Hyde Park Campus within a year of high school graduation will be eligible for CIA's Articulation Grant of $2,500. Maximum: 1.5 credits Page 5 of 22
Date Fulton - Montgomery Community NY 2005 - May GPA - minimum "B" (85%) Must submit written recommendation on college Application/Verification Form Must take 12 credit hours or complete one semester at college with minimum grade of "C" in all courses before credit is awarded. FS 101 - Intro to Restaurant Management = 3 credits FS 111 - Intro to Food Services - Sanitation = 3 credits FS 122 - Basic Culinary Skills = 3 credits Maximum: 9 credits Page 6 of 22
Date International of Hospitality Management Cesar Ritz CT 2004 - March GPA - minimum 80% High School GPA - minimum 80% Attendance - 85% attendance at Barry Tech Must pass exams for entrance into Associate Degree program FPR110 - Principles of Modern = 2 credits FPR111 - Practical Kitchen Applications = 3 credits FPR112 - Culinary Management = 2 credits FPR113 - Food Services Sanitation = 1 credit Maximum: 8 credits Page 7 of 22
Johnson & Wales RI Date 6/20/2010 GPA minimum B High School GPA - minimum "C" Must apply to college Written recommendation from Barry Tech Instructor Associate Degree: CUL1345 - Intro to Baking & Pastry = 3 credits CUL1355 - New World Cuisine = 3 credits CUL1385 - Fundamentals of Food Service Production = 3 credits FSM1065- Sanitation Management (Students MUST submit proof of National Restaurant Association, National Registry of Food Safety Professionals OR Thomsen Prometric with application) Hotel Management B.S. FSM 2085 - Hotel Food and Beverage Operations = 4.5 credits Restaurant, Food & Beverage Management B.S. CUL 1355 - New World Cuisine = 3 credits CUL 1385 - Fundamentals of Food Service Production = 3 credits Associate Degree: Maximum: 9 credits Hotel Management Associate Degree: Maximum: 4.5 credits Restaurant Management Associate Degree: Maximum: 13.5 credits Food & Beverage Management Associate Degree: Maximum: 10.5 credits Page 8 of 22
CT Date September 2010 Lincoln of New England Complete 2 years GPA- 2.75 at Barry Tech and 2.50 at high school Attendance must be 90% at Barry Tech and 85% at high school Must pass the ServSafe exam At CLEMENS COLLEGE: CA 110- Theory and Techniques of = 4 credits FPR 110- Techniques of = 2 credits FPR 111- Practical Kitchen= 3 credits FPR 113- Food Production Sanitation= 1 credit Must pass Competency Exam and Bench Test Credits will be awarded after first semester *Students who complete only 1 year of, may be evaluated on a course by course basis Maximum: 10 Credits Page 9 of 22
CT Date 2013 Lincoln Culinary Institute Barry Tech GPA - minimum 3.0 High School GPA - minimum 3.0 Attendance - minimum 85% CUL140s - Introduction to = 3.5 credits Maximum credits: 3.5 credits Page 10 of 22
NY Date 2013 Monroe at NASSAU BOCES: Certificate of Completion for 2 year Culinary program and high school diploma 85% or higher at Barry Tech and 80% or higher overall high school Letter of reccomendation from Instructor Pass Serve Safe Exam at MONROE COLLEGE: Take palcement exams for Math and English Meet all admissions requirements for A.A.S and be interviewed by Dean of Culinary HP 150: I= 3 credits HP 160: Baking and Pastry Arts = 3 credits * Dean may award more credits for Serve Safe and other courses 6 credits, possiblity of more with a Deans evaluaiton Page 11 of 22
NY Date 2012 Nassau Community Must complete 2 year course and present a Certificate of Completion to college GPA - minimum 80% average Attendance - minimum 80% at Barry Tech Must be approved by student s instructor and counselor High School GPA - a minimum academic average of 75% Hotel 174 Fundamentals of Food Production = 3 credits Hotel 176 Special Functions = 3 credits Maximum: 6 credits Page 12 of 22
Date New England Culinary Institute VT 2006 - April GPA - minimum 3.0 GPA Submit written teacher recommendation GPA - minimus of 2.0 on overall transcript UP TO a $2,000 scholarship awarded to qualified students. Each case is individually assessed Maximum: $2,000 schorarhsip awarded on a case by case basis Page 13 of 22
PA Date 2012 Pennsylvania of Technology Must apply to college before applying for advanced credits Competency forms will be generated by college. See Barry Tech Assistant Principal or Guidance Counselor for more information. Credits awarded based on evaluation of competencies Page 14 of 22
Date Scottsdale Culinary Institute AZ 2004 - November Must matriculate within 1 year of graduation Must complete 12 credits of program before credits are awarded CA100 ServSafe Certificate Part of CA100 CA100 Intro to = 3 credits Must pass practical for: CA101 Basics I (Vegetable & Starch Cookery) = 3.5 credits CA102 Basics II (Meat, Seafood & Protein Cookery) = 3.5 credits CA103 Saucier = 3 credits Maximum: 13 credits Some credits are based on taking practical examinations Page 15 of 22
MD Date 2013 Stratford University AT NASSAU BOCES: Successful completion of 2 year curriculum. Must have an overall 80% GPA at Barry Tech. Must graduate high school with a minimum of a 75% GPA. Must have an 80% attendance rate. Apply within five (5) years of high school graduation. Must provide a copy of official ServSafe certification. AT COLLEGE: Must meet all admission requirements and deadlines CUL 111 - Culinary Theory and Sanitation - 4.5 credits CUL 121 - Kitchen Fundamentals - 4.5 credits CUL 160 - Fundamentals of Baking - 4.5 credits CUL 210 - Nutrition & Menu Planning - 4.5 credits Maximum: 18 Credits Page 16 of 22
NY Date 10/2010 Suffolk Community Students need to maintain a B average in order to be considered for enrollment Completed Suffolk Community Pre-Requisites and Application - fee to the college Mimimum 75 average @ high school Satisfactory Attendance At SUFFOLK COMMUNITY: Students become eligible to participate in this program by: Holding a B or better average in the discipline Recommendation from Instructor and Barry Tech Center Counselor Meeting SCCC pre-requisite course criteria, Students must have completed the 11th grad curriculum in its entirety to be eligible for the Excelsior in 12th grade. Must Pass Serve Safe Exam Meet all admissions requirements for A.A.S Culinary Degree (college placement exam) FOR 2 YEARS AT BARRY TECH CU111, Sanitation= 3 credits* (*all students enroll in this course, fall semester of senior year) CU115, Baking and Pastry Arts I= 4 credits** OR** CUL114, I = 4 credits** (** Student and Barry Tech Instructor determine course enrollment for the spring semester of senior year) 7 Dual-Enrollment Credits through Suffolk Community Excelsior Page 17 of 22
NY Date 1/1/2005 Sullivan County Community GPA - minimum "B" High School GPA - minimum "C" Before credit is awarded student must complete 12 college credits at Sullivan with a GPA minimum of 2.0 CUL1104 - Introduction to Foods and Baking = 3 credits CUL1907 - Sanitation & Safety = 2 credits Maximum: 5 credits Before credit is awarded student must complete 12 college credits at Sullivan with a GPA minimum of 2.0 Page 18 of 22
SUNY Cobleskill NY Date August 2011 GPA - minimum 85% Written recommendation from Barry Tech Instructor Guaranteed admission into, Hospitality and Tourism majors CAHT 111 - Basic Food Preparation = 3 credits CAHT 103 - Food Service Sanitation = 2 credits (student must have Serv Safe Certificate) CAHT 140 - Hospitality Math = 3 credits (Student must earn a 75% on Math Challenge exam given first week of classes at college) Maximum: 8 credits Page 19 of 22
NY Date 2001 SUNY Delhi GPA - minimum "B" Submit a "Teacher Recommendation for Course Form" Articulated credits apply to the Hospitality Management s as follows: Hotel & Resort Management and Restaurant & Foodservice Management s Currently there is no Articulation. However, students admitted to the at SUNY Delhi may receive the courses described below as ELECTIVE credits Credit awarded at the end of first semester. Student must have a minimum of a 2.0 GPA. HOSP 110 - Basic Food Preparation and Standards = 3 credits HOSP 115 - Basic Food Preparation and Standards Lab = 1 credit HOSP 135 - Applied Foodservice Sanitation = 1 credit CITA 110 - Micro Computer Applications I = 3 credits Maximum: 6 credits Articulated credits apply to: Hotel & Resort Management and Restaurant & Foodservice Management s May apply credits as electives in the Page 20 of 22
NY Date 2010 SUNY Morrisville GPA - minimum "B" Submit signed "Teacher Certificate Form" Must take competency test upon arrival at college. Credit awarded at end of first semester if student has a minimum of a 2.0 GPA. PSAD 101 Quantity Food Preparation = 3 credits NUTR 108 Nutrition = 3 credits OFFT 111 Keyboarding 1A = 1 credit Maximum: 7 credits Page 21 of 22
Date University of New Haven CT 2010-September AT NASSAU BOCES: Completion of 2 years of (900 hours) Maintain a "C" or better Effective untill 2009-2010 academic year AT COLLEGE: Meet all admission requirements and deadlines HTM 210, Applied Techniques in = 3 credits HTM 220, Pastry Making Techniques= 3 credits Maximum: 6 credits Page 22 of 22