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CULINARY ARTS

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					B U S I N E S S                  A N D             P U B L I C                  S E R V I C E                    D I V I S I O N

                                        The Culinary Arts program provides students with food preparation
                                        and management skills, including wine appreciation, baking,
                                        international cuisines, America’s regional cuisines, banquet
                                        management and the skills of the cold kitchen.



     CULINARY ARTS
     Program Description                                                       Scholarships
     The hospitality/culinary industry is one of the largest in the United     • The Statler Foundation Scholarship
     States, accounting for 8.1 percent of all employment nationally. It       • New York Restaurant Association Scholarships
     has been estimated that the industry will need more than 160,000          • New York State Hotel Association Scholarship
     newly-trained employees every year until at least 2012.                   • The Innkeepers Association of Western New York, Bertrand
         The objective of the Culinary Arts curriculum is to provide a           H. Hoak Memorial Scholarship Award
     variety of culinary skills enabling graduates to enter positions in the   • American Academy of Chefs & Chaine Des Rotisseurs

                                                                               Program Competencies
     hospitality industry which meet their career aspirations matched
     with the job opportunities available. The A.O.S. degree is usually
     achieved through full-time day study, although several classes are        Upon graduation with an Associate in Occupational Studies
     available in the evening, or in a full or partial online format.          degree in Culinary Arts, the graduate will be qualified to:
         Throughout the Culinary Arts program, food preparation and            • Demonstrate food preparation methods appropriate for the
     management skills are developed. Besides foundations-based                  specific production situation and food item
     coursework and skills development in hot food preparation,                • Demonstrate a reasonable level of comfort and confidence
     specific areas of study include wine appreciation, baking, methods          participating in the operation of a commercial kitchen
     and ingredients of international cuisines, America’s regional             • Maintain a safe and sanitary environment for food prepara-
     cuisines, banquet management and buffet presentation and the                tion and service
     skills of the cold kitchen. Practical experience is another highlight     • Successfully complete the Sanitation Manager’s certification
     of the curriculum as students gain practical experience in the              exam administered by the Educational Foundation of the
     Statler Erie Room at North Campus and the E.M. Statler Dining               National Restaurant Association
     Room at the City Campus, as well as the campus cafeterias and the         • Accurately calculate: adjustments in recipe yields, ingredient
     City Campus Atrium Café.                                                    and recipe costs, food cost percentage, menu cost using at least
         Graduates of the program can be employed throughout the                 two different pricing methods, fixed and labor costs
     hospitality industry as chefs, bakers, cooks and apprentices in           • Make business decisions in the areas of restaurant marketing
     hotels, restaurants, clubs and hospitals. They are also better pre-         and finance
     pared to attend nationally recognized culinary programs, as well          • Identify and correctly use wines, beers and spirits in cooking
     as to transfer into bachelor’s degree programs in many areas of             and as accompaniments to food
     hospitality management.

     Special Admissions Requirements/Prerequisites
                                                                               • Develop menus appropriate for a given clientele, considering
                                                                                 other menu development parameters such as kitchen, staff
                                                                                 competency, budget and food presentation
     Food preparation and service uniforms are required for all labo-
                                                                               • Analyze the nutritional composition of a recipe and be able to
     ratories. Students may not be allowed in our inspected kitchens
                                                                                 successfully modify and prepare dishes meeting recognized
     without proper uniforms.
                                                                                 nutritional guidelines
     Math/Algebra Proficiency - the student passes ECC Math Pretest            • Demonstrate an aesthetic sense of garnishing and food pres-
     and is placed at the MT 006 level or above, or has received a               entation with regard to color, flavor and texture
     waiver from the Math Department. Math Developmental courses               • Successfully produce various baked goods, including but not
     must be passed with a grade of “C.”                                         limited to cakes, cookies, pastries, bread and rolls
                                                                               • Recognize ingredients from, and perform cooking techniques
     English Proficiency - the student passes ECC English Pretest
                                                                                 associated with, different regional, ethnic and international
     at the EN 110 level or above, or has received permission from
                                                                                 cuisines
     the Hospitality Management Department or a waiver from the
                                                                               • Design a kitchen to efficiently produce and serve a predeter-
     English Department. English developmental courses must be
                                                                                 mined menu
     successfully completed with a grade of “C.”
                                                                               • Identify and explain the use and maintenance of all major
     Culinary Arts students must be using their own cutlery set in all           pieces of kitchen equipment
     food preparation classes by the beginning of their second semester.       • Effectively communicate verbally and in writing with superi-
                                                                                 ors, peers, subordinates and customers in both work and
                                                                                 social settings



     E r i e      C o m m u n i t y              C o l l e g e          ( 7 1 6 ) 8 5 1 - 1 E C C            •   w w w . e c c . e d u
Degree: Associate in Occupational Studies                                                                                                        Second Year, Spring Semester
Hegis: 5404                                                                                                      HC 400                          Kitchen Design & Layout (3 cr)
Curriculum Code: 0578                                                                                            HC 408                          Culinary Purchasing (3 cr)
Total Degree Credits: 72.0                                                                                       HC 402                          Banquet & Buffet Management (4 cr)
Campus Location: City and North                                                                                  HC 404                          Classical & International Cuisine (4 cr)
Business & Public Service Division                                                                               HC 406                          American Regional Cuisine (4 cr)

CURRICULUM
                                                                                                                 NOTE: This is a recommended sequence. Student should consult
                                                                                                                 his/her academic adviser prior to registering.
                               First Year, Fall Semester                                                         In order to be granted an associate degree, a student must demon-
HC 100                         Hospitality Mathematics (3 cr)                                                    strate proficiency in algebra at the level of MT 006.
HC 104                         Culinary Arts Basic Skills (4 cr)
                                                                                                                 Culinary Arts graduates may take these additional baking courses
HC 106                         Pantry & Garde Manger (4 cr)
                                                                                                                 and be eligible for the Baking & Pastry Arts Certificate (City Cam-
HC 108                         Culinary Nutrition (2 cr)
                                                                                                                 pus only)
HR 136                         Sanitation (2 cr)
EN 110                         College Composition (3 cr)                                                        HC 210                          Intermediate Baking (4 cr)
                                                                                                                 HC 212                          Advanced Pastries & Cakes (4 cr)
                               First Year, Spring Semester
                                                                                                                 HC 310                          Retail Bake Shop (4 cr)
HR 123                         Supervisory Development in Hotel
                                                                                                                 HC 312                          Bake Shop Field Experience (4 cr)
                               Restaurant Management (3 cr)
HC 202                         Menu Design (3 cr)
HC 204                         Introductory Hot Food I (4 cr)
HC 206                         Intermediate Hot Food II (4 cr)
HC 208                         Introduction to Baking (4 cr)
                               Second Year, Fall Semester
HC 300                         Food & Labor Cost Control (3 cr)
HC 302                         Wine, Beers & Spirits (3 cr)
HC 304                         Advanced Food Preparation &
                               Service I (4 cr)
HC 306                         Advanced Food Prep. & Service II (4 cr)
HC 308                         Classical Bake Shop (4 cr)




                                                                                                                 (716) 851-1ECC • www.ecc.edu

Erie Community College is committed to equal opportunity in educational programs, admissions and employment. It is the policy of ECC to provide equal opportunity for all qualified applicants, students and em-
ployees, and to prohibit discrimination. Title VII of the Civil Rights Act of 1964, as amended, prohibits discrimination based on race, color, religion, national origin, age, sex (including pregnancy), disability, sexual
orientation, marital status or veteran status. Discrimination of this nature is unacceptable and impermissible conduct which will NOT be tolerated.
Erie Community College deplores such conduct as an abuse of authority. Allegations leading to conviction can result in suspension or termination of employment. Related inquiries should be addressed to: Title IX,
ADA and Section 504 Compliance Coordinator, Darley Willis, Director of Equity and Diversity, 851-1119.                                                                                                            10/2008

				
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