Culinary and Hospitality

Here at SUNY Erie, we turn students into chefs, bakers, brewers and hospitality professionals.

With programs designed to enhance your senses in the Culinary field, we offer something for every palate.

Working in a Learning Garden
Summer Session I (5/24-7/1/22) or Summer Session II (7/7-8/12/22)
M, T, TH from 8:30-10:45 am

The program is rooted in teaching Erie Community College students and the Canalside visitors about the importance of growing sustainable organic urban gardens.

The first session of the summer talks greatly about creating healthy sustainable gardens. Sustainability within a garden suggests that the garden itself provides the plants most of the protection, pollination, and over all good vibes needed. In our garden, pesticides are a last resort. Great consideration is made by students as to how and why a pest infestation has occurred and if there is a natural method that can be used instead. Through this approach, we hope to learn as a community what it takes to create healthy pesticide free produce.

Throughout the summer sessions, we will allow students to take vegetables into their own hands as they learn the fundamental basics of Farm-to-Fork cuisine. Students will interact with local chefs as they create simple dishes and explain how and why using local ingredients has shaped them and their restaurants. Students will learn seed saving techniques and methods for drying and preserving herbs as well as other summer favorites.

Additional Summer Electives
Hospitality Math Summer 1
Introduction to Basic Culinary Skills Summer 1
Culinary Sanitation Summer 1
Ask us about the Serv Save Micro-Credential
Pantry Garde Manger - The Art of Cold Plate Design Summer 2
Beer, Wine & Spirits Summer 2

Culinary Nutrition in HealthCare A.O.S
(new for Fall 2022)

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. Interested? Contact Kristin Goss at or 716-270-2886

Culinary Arts A.O.S.

In the Culinary Arts Program, food preparation and management skills are developed through foundations-based coursework in hot food preparation, with specific areas of study including wine appreciation, baking, methods and ingredients of international cuisines, America's regional cuisines, banquet management and buffet presentation and the skills of the cold kitchen. Practical experience is another highlight of the program through our working dining rooms and in collaboration with our campus cafeterias.

Baking & Pastry Arts Certificate

Have you ever dreamed of taking your baking skills to the next level? The Baking and Pastry Arts Certificate Program is designed to equip students with the skills to be hired in a supermarket or retail bakery, as well as assist a pastry chef in a hotel, restaurant, or club.

Brewing Science and Service Certificate

If you've dabbled in home brewing, why not kick your skills up a notch and make it a career? This program prepares graduates for employment in the expanding brewing, microbrewing, and brewpub industries. Hands-on training along with theoretical courses will enhance student knowledge in brewing technology, operations, sales and management, and advanced beer-related or brewery-related business sectors.

Catering & Event Planning Certificate

Do you love a party and envision yourself creating the event to end all events? Then the Catering and Special Event Certificate program is for you! We give students the knowledge and skills to become a caterer or special event planner working for a larger company or starting your own business ... the sky's the limit.

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

Jacqueline Bamrick, C.E.C., A.A.C., North Campus
Room 150 A
(716) 851-1035