Degree: Associate in Occupational Studies
HEGIS Code: 5404
Curriculum Code: 3089.CNH
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, Culinary Occupations in Hospitals, Schools, and Nursing Care Facilities, Bachelors Degree in Hospitality or Dietetics
Culinary Nutrition in Health Care is an evidence-based field that combines cooking with the science of nutrition. Culinary medicine helps individuals understand how food and cooking relate to personal health. Students in this curriculum will learn the direct relationship between food and chronic illness. The Culinary Nutrition in Health Care A.O.S program will prepare students to be employed in hospitals, nursing homes, and schools as Executive Chefs and Dietary Managers. They will be equipped with the expertise and confidence to prepare healthy, delicious, and high-quality meals to accommodate the nutrition needs of our most vulnerable populations.
The Culinary courses are in person located between North and City campus while the Nutrition Dietetic courses are exclusively offered online with faculty support at North campus.
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 SUNY Erie Math Pretest and is placed at the MT 006 level or above, or has received a waiver from the Math Department.
English Proficiency: The student passes SUNY Erie English Pretest at the EN 100 level or above, or has received permission from the Hospitality Management Department or a waiver from the English Department.
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:
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 50 lbs
- be able to walk, stoop, and bend while lifting items weighing up to 50 lbs
Applicant must have sufficient 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 multiple tasks simultaneously)
- read the warning labels on kitchen equipment and adhere to instructions
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 personality types, often in close quarters, in an artistic environment
- be in the presence of sharp instruments, knives, and equipment that may be construed as dangerous
- be alert to one’s own food allergies, personal preference or prohibition to certain foods (i.e. religious beliefs)
- be able to cook with alcohol and be in the presence of an abundance of alcohol and people consuming alcohol
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 Restaurant Association;
- accurately calculate adjustments in recipe yields, ingredient and recipe costs, food cost percentage, menu costing using at least two different pricing methods, fixed and labor costs;
- translate medical nutrition therapy, presented only as reference, into recipe needs for individuals and groups;
- describe the team concept in Nutrition Care;
- develop menus appropriate for a given clientele, considering other menu development parameters such as kitchen, staff competency, budget, and food preparation;
- demonstrate a basic knowledge of medical nutrition therapy for common conditions, ie hypertension, cardiovascular, obesity, diabetes;
- identify and explain the use and maintenance of all major pieces of kitchen equipment;
- effectively communicate verbally and in writing with superiors, peers, subordinates, and clients in both work and social settings;
- demonstrate the technical skills necessary to produce quality food in a professional kitchen at an entry level position;
- demonstrate an understanding of the health impact of food on the body; and
- utilize food and nutrition knowledge to maintain or restore wellness among a diverse population with various cultures and faiths.
Total Degree Credits: 61.0 credits