The agreement between Mount Markham High School and The State University College of Agriculture and Technology at Cobleskill is based upon mutual concern for providing a Culinary Arts Program which will build upon past experiences of students and will offer enrichment opportunities. It is the intent of the agreement to recognize the preparation of the Culinary Arts Program of Mount Markham High School and to acknowledge the program graduate who selects to attend State University of New York at Cobleskill enrolled in the Culinary Arts, Hospitality and Tourism Department. The Mount Markham High School and State University College of Agriculture and Technology at Cobleskill jointly endorse: A. 1. Graduates of the Mount Markham High School Family and Consumer Sciences Food and Nutrition sequence will be eligible for advanced standing in the Culinary Arts, Hospitality and Tourism Department's Associate in Occupational Studies (AOS) degree in Culinary Arts or the one-year certificate program in Commercial Cooking. 2. These students accepted under the guidelines of this agreement who have completed the Culinary Arts Program will be eligible to receive advance standing credit of FADN 111, Basic Foods (3 semester credits) and FADM 103, Sanitation (1 semester credit) for a total of 4 semester hours of credit. 3. All course materials will be supplied to the Mount Markham High School, Family and Consumer Science Food and Nutrition instructor, including the challenge examinations. 4. The Mount Markham High School, Family and Consumer Science Food and Nutrition instructor will administer the challenge examination during the month of June in the current academic year. 5. The results of the examinations will be forwarded to the Department Chair of the Culinary Arts, Hospitality and Tourism Department before the end of the current academic year. Students must achieve an 82 or better to receive the advanced standing credit. 6. The advanced standing credit will become part of the student's academic record at State University College of Agriculture and Technology at Cobleskill according to college policy. 7. The advanced standing credit awarded will be used toward fulfilling the student's Culinary Arts, Hospitality and Tourism degree requirement. 8. With the written consent of participating student's the College shall provide information to the secondary school on the academic progress of all matriculated students, such as name, social security number, semester hours completed, GPA, degree awarded and the date. B. 1. Those students accepted under the guidelines of this articulation agreement must have a recommendation from the Mount Markham High School, Family and Consumer Science Food and Nutrition instructor. 2. This agreement will be reviewed on a yearly basis. 3. Changes in the curriculum at either of the participating institutions shall be transmitted to the other as the change occurs. 4. Mount Markham High School and State University College of Agriculture and Technology at Cobleskill are both encouraged to publicize this agreement in official publications and other appropriate documents. 5. The official contact person at Mount Markham High School shall be: Cathie Peck. 6. The official contact person at State University College of Agriculture and Technology at Cobleskill will be: Alan Roer.
