Culinary Nutrition in Health Care, Certificate

Degree: Certificate
HEGIS Code: 5404
Curriculum Code: 3240.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

Program Description

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 Certificate 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.

Licensure Compliance Statement

Effective July 1, 2024, federal regulation requires institutions of higher education to make a determination whether a Title IV eligible academic program that leads to professional licensure or certification meets the educational requirements for licensure/certification in the U.S. State where the institution is located and the U.S. States where “distance education” students are located at the time of initial enrollment in the program, as well as U.S. States where the program is advertised as meeting such requirements, and if applicable, the U.S. State where students attest they intend to be licensed/certified. The Culinary Nutrition in Healthcare/Certificate program at SUNY Erie Community College is registered by the New York State Education Department and thus meets the educational requirements for licensure/certification for New York State. Through a good faith effort, and for the purpose of complying with the federal regulation, we have determined that Culinary Nutrition in Healthcare/Certificate program at SUNY Erie Community College does not meet the educational requirements for licensure/certification in any other U.S. State.  However, it is important to note that SUNY Erie Community College is not the licensure/certification authority in any U.S. State and cannot assess whether an individual candidate will be issued a license/certificate in any U.S. State and instead it is incumbent on each individual candidate to contact the licensure/certification authority in the applicable U.S. State for any further guidance on the requirements for licensure/certification requirements and application processes. 

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.

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

Essential Functions for the Culinary Nutrition in Healthcare, Certificate:

Psycho-motor:

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

Intellectual:

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

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 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

Program Competencies

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

1. Demonstrate food preparation methods appropriate for the specific production situation and food item.
2. Demonstrate a reasonable level of comfort and confidence participating in the operation of a commercial kitchen.
3. Maintain a safe and sanitary environment for food preparation and service.
4. Successfully complete the Sanitation Manager’s certification exam administered by the Educational Foundation of the Restaurant Association.
5. 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.
6. Develop menus appropriate for a given clientele, considering other menu development parameters such as kitchen, staff competency, budget, and food preparation.
7. Identify and explain the use and maintenance of all major pieces of kitchen equipment.
8. Effectively communicate verbally and in writing with superiors, peers, subordinates, and clients in both work and social settings.
9. Demonstrate the technical skills necessary to produce quality food in a professional kitchen at an entry level position.
10. Demonstrate an understanding of the health impact of food on the body.
11. Utilize food and nutrition knowledge to maintain or restore wellness among a diverse population with various cultures and faiths.

Curriculum 

Total Degree Credits: 31