Erie Community College, State University of New York

CULINARY ARTS

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 predetermined menu
• 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 customers in both work and social settings