The objective of the Culinary Arts curriculum is to provide a variety of culinary skills enabling graduates to enter positions in the hospitality industry. With these skills, graduates can pursue their career aspirations amid a continuously evolving list of job opportunities.
Throughout the Culinary Arts Program, food preparation and management skills are developed. Besides foundations-based coursework and skills development in hot food preparation, specific areas of study include 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 curriculum as students gain practical experience in the Statler Erie Room at North Campus and the E.M. Statler Dining Room at City Campus, as well as the campus cafeterias and the City Campus Atrium Café.
Food preparation and service uniforms are required for all laboratories. Students may not be allowed in our inspected kitchens without proper uniforms.
Culinary Arts students must use their own cutlery set in all food preparation classes beginning the first semester.
The location of the Erie Community College-Williamsville, New York: