Culinary Arts
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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.

Did You Know?

ECC is a member of the State University of New York (SUNY) System, and is fully accredited by the Middle States Commission on Higher Education. Many of the professional curricula are also accredited by specialized agencies.


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