Culinary Arts, A.O.S.

Degree: Associate in Occupational Studies
HEGIS Code: 5404
Curriculum Code: 0578
Campus Location: City and North
Business and Public Service Division

Pre-Admission Recommendations: Food Preparations courses, Related Food Service Experience
Recommended H.S. Courses and/or Experiences: 2 years Math, English Courses
Career Opportunities/Further Education: Restaurant Industries, Hotels, Bachelor’s Degree Programs in Hospitality

Program Description Special Admissions Requirements/Prerequisites Scholarships Program Competencies Curriculum

Program Description

The objective of the Culinary Arts curriculum is to provide a variety of culinary skills enabling graduates to enter positions in the hospitality industry, one of the largest in the United States, accounting for 8.1 percent of all employment nationally. With these skills, graduates can pursue their career aspirations amid a continuously evolving list of job opportunities. The A.O.S. degree is usually achieved through full-time day study, although several classes are available in the evening, or in a full or partial online format.

Throughout the Culinary Arts Program, food preparation and management skills are developed. Besides foundations-based 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 skills of the cold kitchen. Practical experience is another highlight of the curriculum as students gain practical experience in the Statler Erie Room at North Campus and the E.M. Statler Dining Room at City Campus, as well as the campus cafeterias and the City Campus Atrium Café.

Graduates of the program can be employed throughout the hospitality industry as chefs, bakers, cooks and apprentices in hotels, restaurants, clubs and hospitals. They are also better prepared to attend nationally recognized culinary programs, as well as to transfer into bachelor’s degree programs in many areas of hospitality management.

The program is accredited by American Culinary Federation Education Foundation, Inc., 180 Center Place Way, St. Augustine, FL 32095, (904) 824-446.

Special Admissions Requirements/Prerequisites

Food preparation and service uniforms are required for all laboratories. Students may not be allowed in our inspected kitchens without proper uniforms.

Math/Algebra Proficiency: The student passes ECC Math Pretest and is placed at the MT 006 level or above, or has received a waiver from the Math Department. Math Developmental courses must be passed with a grade of “C.”

English Proficiency: The student passes ECC English Pretest at the EN 110 level or above, or has received permission from the Hospitality Management Department or a waiver from the English Department. English developmental courses must be successfully completed with a grade of “C.”

Culinary Arts students must use their own cutlery set in all food preparation classes beginning the first semester.

Essential Functions for the Culinary Arts AOS Program:

Psychomotor:

Applicant much have sufficient physical abilities, manual dexterity and visual acuity to:

• use knives to pare, slice and dice fruits and vegetables and produce and fabricate proteins;
• use other kitchen tools to manipulate ingredients;
• visually assess the appearance of a food item to determine whether it is cooked and plated properly;
• taste items and distinguish flavors;
• stand for four (4) hours at a time without sitting;
• be able to move and lift pots, pans and other items weighing up to 30 lbs; and
• be able to walk, stoop, and bend while lifting items weighing up to 30 lbs.

Intellectual:

Applicant must have sufficent intellectual ability and be able to:

• process verbal and written instructions;
• communicate verbally and in writing;
• multiply or divide quantities in recipes as instructed;
• multi-task (execute mulitple tasks simultaneously); and
• read the warning labels on kitchen equipment and adhere to instructions.

General:

Applicant must be able to:

• work effectively independently and with small and/or large groups as part of a team;
• take directions well from authority;
• accept criticism from authority and peers;
• handle a diverse array of persoanlity teypes, often in close quarters, in an artistic environment;
• be in the presence of sharp instruments, knives, and equipment that may be sontrued as dangerous;
• be alert to one’s own food allergies, personal preference or prohibiition to certain foods (i.e. religious beliefs); and
• be able to cook with alcohol and be in the presence of an abundance of alcohol and people consuming alcohol.

Scholarships

• The Statler Foundation Scholarship
• The Statler Foundation Study Abroad Scholarship
• New York Restaurant Association Scholarships
• New York State Hotel Association Scholarship
• The Innkeepers Association of Western New York’s Bertrand H. Hoak Memorial Scholarship Award
• American Academy of Chefs
• American Culinary Federation. Inc
• Chaine Des Rotisseurs

Program Competencies

Upon graduation with an Associate in Occupational Studies degree in Culinary Arts, the graduate will be qualified to:

• demonstrate food preparation methods appropriate for the specific production situation and food item;
• demonstrate a reasonable level of comfort and confidence participating in the operation of a commercial kitchen;
• maintain a safe and sanitary environment for food preparation and service;
• successfully complete the Sanitation Manager’s certification exam administered by the Educational Foundation of the National Restaurant Association;
• 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;
• identify and correctly use wines, beers and spirits in cooking and as accompaniments to food;
• develop menus appropriate for a given clientele, considering other menu development parameters such as kitchen, staff competency, budget and food presentation;
• analyze the nutritional composition of a recipe and be able to successfully modify and prepare dishes meeting recognized nutritional guidelines;
• demonstrate an aesthetic sense of garnishing and food presentation with regard to color, flavor and texture;
• successfully produce various baked goods, including but not limited to cakes, cookies, pastries, bread and rolls;
• recognize ingredients from, and perform cooking techniques associated with, different regional, ethnic and international cuisines;
• design a kitchen to efficiently produce and serve a pre-determined menu;
• identify and explain the use and maintenance of all major pieces of kitchen equipment; and 
• effectively communicate verbally and in writing with superiors, peers, subordinates and customers in both work and social settings.

Curriculum 

Total Degree Credits: 72.0