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.

The Culinary courses are in person located between North and City campus while the Nutrition Dietetic courses are exclusively offered online with faculty support at North campus.

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:
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.

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