CULINARY ARTS - Erie Community College

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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
     Degree: Associate in Occupational Studies
     HEGIS Code: 5404
                                                                             Special Admissions Requirements/Prerequisites
     Curriculum Code: 0578                                                   Food preparation and service uniforms are required for all
     Campus Location: City and North                                         laboratories. Students may not be allowed in our inspected
     Business and Public Service Division                                    kitchens without proper uniforms.
                                                                             Math/Algebra Proficiency: The student passes ECC Math Pretest
     Pre-Admission Recommendations: Food Preparations courses,               and is placed at the MT 006 level or above, or has received a
     Related Food Service Experience                                         waiver from the Math Department. Math Developmental courses
     Recommended H.S. Courses and/or Experiences: 2 years Math,              must be passed with a grade of “C.”
     English Courses
     Career Opportunities/Further Education: Restaurant Industries,          English Proficiency: The student passes ECC English Pretest at
     Hotels, Bachelor’s Degree Programs in Hospitality                       the EN 110 level or above, or has received permission from the

     Program Description
                                                                             Hospitality Management Department or a waiver from the
                                                                             English Department. English developmental courses must be
                                                                             successfully completed with a grade of “C.”
     The hospitality/culinary industry is one of the largest in the United
     States, accounting for 8.1 percent of all employment nationally. It     Culinary Arts students must be using their own cutlery set in all
     has been estimated that the industry will need more than 160,000        food preparation classes by the beginning of their second semester.

                                                                             Scholarships
     newly trained employees in the coming years.
     The objective of the Culinary Arts curriculum is to provide a
     variety of culinary skills enabling graduates to enter positions in     • The Statler Foundation Scholarship
     the hospitality industry which meet their career aspirations            • The Statler Foundation Study Abroad Scholarship
     matched with the job opportunities available. The A.O.S. degree         • New York Restaurant Association Scholarships
     is usually achieved through full-time day study, although several       • New York State Hotel Association Scholarship
     classes are available in the evening, or in a full or partial online    • The Innkeepers Association of Western New York’s Bertrand
     format.                                                                   H. Hoak Memorial Scholarship Award
                                                                             • American Academy of Chefs
     Throughout the Culinary Arts Program, food preparation and              • American Culinary Federation. Inc
     management skills are developed. Besides foundations-based              • Chaine Des Rotisseurs

                                                                             Program Competencies
     coursework and skills development in hot food preparation,
     specific areas of study include wine appreciation, baking, methods
     and ingredients of international cuisines, America’s regional
     cuisines, banquet management and buffet presentation and the            Upon graduation with an Associate in Occupational Studies
     skills of the cold kitchen. Practical experience is another highlight   degree in Culinary Arts, the graduate will be qualified to:
     of the curriculum as students gain practical experience in the          • demonstrate food preparation methods appropriate for the
     Statler Erie Room at North Campus and the E.M. Statler Dining             specific production situation and food item;
     Room at City Campus, as well as the campus cafeterias and the           • demonstrate a reasonable level of comfort and confidence
     City Campus Atrium Café.                                                  participating in the operation of a commercial kitchen;
     Graduates of the program can be employed throughout the                 • maintain a safe and sanitary environment for food preparation
     hospitality industry as chefs, bakers, cooks and apprentices in           and service;
     hotels, restaurants, clubs and hospitals. They are also better          • successfully complete the Sanitation Manager’s certification
     prepared to attend nationally recognized culinary programs, as            exam administered by the Educational Foundation of the
     well as to transfer into bachelor’s degree programs in many areas         National Restaurant Association;
     of hospitality management.                                              • accurately calculate: adjustments in recipe yields, ingredient
                                                                               and recipe costs, food cost percentage, menu cost using at least
                                                                               two different pricing methods, fixed and labor costs;
                                                                             • make business decisions in the areas of restaurant marketing
                                                                               and finance;



     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
• identify and correctly use wines, beers and spirits in cooking                                                 First Year, Spring Semester
  and as accompaniments to food;                                                                                 HR 123 Supervisory Development in Hotel Restaurant
• develop menus appropriate for a given clientele, considering                                                             Management Credit Hours: 3
  other menu development parameters such as kitchen, staff                                                       HC 122 Menu Design Credit Hours: 3
  competency, budget and food presentation;                                                                      HC 124 Introductory Hot Foods Credit Hours: 4
• analyze the nutritional composition of a recipe and be able to                                                 HC 126 Intermediate Hot Food Credit Hours: 4
  successfully modify and prepare dishes meeting recognized                                                      HC 128 Introduction to Baking Credit Hours: 4
  nutritional guidelines;
                                                                                                                 Second Year, Fall Semester
• demonstrate an aesthetic sense of garnishing and food pres-
                                                                                                                 HC 230 Food and Labor Cost Control Credit Hours: 3
  entation with regard to color, flavor and texture;
                                                                                                                 HC 232 Wines, Beers and Spirits Credit Hours: 3
• successfully produce various baked goods, including but not
                                                                                                                 HC 234 Advanced Food Preparation and Service I
  limited to cakes, cookies, pastries, bread and rolls;
                                                                                                                         Credit Hours: 4
• recognize ingredients from, and perform cooking techniques
                                                                                                                 HC 236 Advanced Food Preparation & Service II
  associated with, different regional, ethnic and international
                                                                                                                         Credit Hours: 4
  cuisines;
                                                                                                                 HC 238 Classical Bake Shop Credit Hours: 4
• design a kitchen to efficiently produce and serve a pre-
  determined menu;                                                                                               Second Year, Spring Semester
• identify and explain the use and maintenance of all major                                                      HC 240 Kitchen Design and Layout Credit Hours: 3
  pieces of kitchen equipment; and                                                                               HC 248 Culinary Purchasing Credit Hours: 3
• effectively communicate verbally and in writing with superiors,                                                HC 246 Banquet and Buffet Management Credit Hours: 4
  peers, subordinates and customers in both work and social                                                      HC 244 Classical and International Cuisine Credit Hours: 4
  settings.                                                                                                      HC 242 American Regional Cuisine Credit Hours: 4

CURRICULUM                                                                                                       Note:
Total Degree Credits: 72.0                                                                                       This is a recommended sequence. Student should consult his/her
                                                                                                                 academic adviser prior to registering. In order to be granted an
First Year, Fall Semester                                                                                        associate degree, a student must demonstrate proficiency in algebra
HC 110 Hospitality Mathematics Credit Hours: 3                                                                   at the level of MT 006.

                                                                                                                 Additional Courses:
HC 114 Culinary Arts Basic Skills Credit Hours: 4
HC 116 Introduction to the Pantry and Garde Manger
          Credit Hours: 4
HC 118 Culinary Nutrition Credit Hours: 2                                                                        Culinary Arts graduates may take these additional baking courses
HR 136 Sanitation Credit Hours: 2                                                                                and be eligible for the Baking & Pastry Arts Certificate (City
EN 110 College Composition Credit Hours: 3                                                                       Campus only)
                                                                                                                 HC 129          Intermediate Baking Credit Hours: 4
                                                                                                                 HC 130          Advanced Pastries and Cakes Credit Hours: 4
                                                                                                                 HC 237          Retail Bake Shop Credit Hours: 4
                                                                                                                 HC 239          Bake Shop/Field Experience Credit Hours: 4




                                                                                                                 (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.                                                                                                              2/2012

				
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