Erie Community College, State University of New York

CULINARY ARTS

Curriculum

 First Year, Fall Semester
HC 100  Hospitality Mathematics (3 cr)
HC 104  Culinary Arts Basic Skills (4 cr)
HC 106  Pantry & Garde Manger (4 cr)
HC 108  Culinary Nutrition (2 cr)
HR 136  Sanitation (2 cr)
EN 110  College Composition (3 cr)

 First Year, Spring Semester
HR 123  Supervisory Development in Hotel Restaurant Management (3 cr)
HC 202  Menu Design (3 cr)
HC 204  Introductory Hot Food I (4 cr)
HC 206  Intermediate Hot Food II (4 cr)
HC 208  Introduction to Baking (4 cr)

 Second Year, Fall Semester
HC 300  Food & Labor Cost Control (3 cr)
HC 302  Wine, Beers & Spirits (3 cr)
HC 304  Advanced Food Preparation & Service I (4 cr)
HC 306  Advanced Food Prep. & Service II (4 cr)
HC 308  Classical Bake Shop (4 cr)

 Second Year, Spring Semester
HC 400  Kitchen Design & Layout (3 cr)
HC 408  Culinary Purchasing (3 cr)
HC 402  Banquet & Buffet Management (4 cr)
HC 404  Classical & International Cuisine (4 cr)
HC 406  American Regional Cuisine (4 cr)

NOTE: This is a recommended sequence. Student should consult his/her academic advisor prior to registering.

In order to be granted an associates degree, a student must demonstrate proficiency in algebra at the level of MT 006.

Culinary Arts graduates may take these additional baking courses and be eligible for the Baking & Pastry Arts Certificate (City Campus Only)

HC 210  Intermediate Baking (4 cr)
HC 212  Advanced Pastries & Cakes (4 cr)
HC 310  Retail Bake Shop (4 cr)
HC 312  Bake Shop Field Experience (4 cr)