Culinary Nutrition in Health Care

 

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 A.O.S program 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.

Program Details

Campus: City, North

Food preparation and service uniforms are required for all laboratories. Students may not be allowed in our inspected kitchens without proper uniforms.

Math/Algebra Proficiency: The student passes SUNY Erie Math Pretest and is placed at the MT 006 level or above, or has received a waiver from the Math Department. Math Developmental courses must be passed with a grade of "C."

English Proficiency: The student passes SUNY Erie English Pretest at the EN 110 level or above, or has received permission from the Hospitality Management Department or a waiver from the English Department. English developmental courses must be successfully completed with a grade of "C."

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

Essential Functions for the Culinary Nutrition in Health Care AOS Program:
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 30 lbs; and
  • be able to walk, stoop, and bend while lifting items weighing up to 30 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); and
  • 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); and
  • be able to cook with alcohol and be in the presence of an abundance of alcohol and people consuming alcohol.

Total Degree Credits: 61.0 credits

First Year, Fall Semester
BT 102 - Intro to the Biotechnology of Cannabis Science Credit Hours: 3
HC 114 - Culinary Arts Basic Skills Credit Hours: 4
HC 116 - Introduction to the Pantry and Garde Manger Credit Hours: 4
HR 136 - Sanitation Credit Hours: 2
NT 132 - Nutrition Care I Credit Hours: 3

First Year, Spring Semester
BI 178 - Basic Human Physiology Credit Hours: 3
HC 124 - Introductory Hot Foods Credit Hours: 4
NT 136 - Nutrition Care II Credit Hours: 3
NT 138 - Education for Dietetic Majors Credit Hours: 3

Second Year, Fall Semester
CM 201 - Culinary Medicine I Credit Hours: 4
HC 126 - Intermediate Hot Food Credit Hours: 4
NT 275 - Introduction to Food Systems Management Credit Hours: 3
NT 282 - Nutrition Care III Credit Hours: 3

Second Year, Spring Semester
CM 202 - Culinary Medicine II Credit Hours: 4
CM 203 - Cooking with Cannabis/CBD Oil Credit Hours: 4
EN 100 - Composition I: Rhetorical Strategies Credit Hours: 3
HC 110 - Hospitality Mathematics Credit Hours: 3
HC 128 - Introduction to Baking Credit Hours: 4


For more information:
Kristin Goss, City Campus
Room 464
(716) 270-2886