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