The Culinary Arts Associate in Occupational Studies degree at SUNY Erie offers a hands-on, competency-based education that blends classical techniques, contemporary innovation, and operational management to prepare students for leadership in the culinary and hospitality industries.
Through a mix of academic learning and real-world experience, students develop foundational skills in food preparation and management, with coursework in areas such as baking, international cuisines, and banquet service, while gaining practical experience in campus dining facilities. Typically completed through full-time study with some flexible options, the program equips graduates with technical mastery and professional discipline, preparing them for entry-level roles as chefs, cooks, and bakers, as well as for transfer into bachelor’s programs in hospitality management or advanced culinary studies.
Graduates are prepared for immediate employment in professional kitchens and hospitality operations. The degree also supports transfer into bachelor’s programs in Hospitality Management and related disciplines, advanced specialization through the Baking & Pastry Arts Certificate, and entrepreneurial ventures within the food and hospitality industry.
Graduates will be able to:
• Execute classical and contemporary culinary techniques with precision.
• Design and cost menus utilizing sound financial management principles.
• Apply advanced food safety and sanitation standards.
• Supervise kitchen operations and hospitality service environments.
• Prepare regional and international cuisines with professional execution.
The Statler Dining Rooms at our City and North campuses are more than restaurants; they are classrooms in action. Operated entirely by SUNY Erie Culinary Arts students, these dining rooms give future chefs the hands-on experience they need for graduation, while offering guests a high-quality dining experience.
The Learning Garden at Canalside
Our garden at Canalside serves as a community-based classroom, providing hands-on education in organic gardening, with an emphasis on companion planting, sustainability, and garden-to-plate practices. Students develop the skills necessary to successfully plant, grow, and maintain a productive garden, while also learning food preservation techniques. The experience extends beyond the garden where students harvest what they produce, and bring it into the Statler Dining Room, our student-run restaurant. Additionally, cooking takes place in the garden each week using what is in season, reinforcing real-world culinary application.
|
Graduation Year |
Number of Program Graduates |
Employment Rate |
Number of students |
| 2020 | 23 | 74% | 23 |
| 2021 | 12 | 60% | 12 |
| 2022 | 12 | 78% | 12 |
| 2023 | 12 | 50% | 12 |
| 2024 | 11 | 60% | 11 |
The program is accredited by American Culinary Federation Education Foundation, Inc., 180 Center Place Way, St. Augustine, FL 32095, (904) 824-4466.