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Program checklist · Associate in Occupational Studies

Culinary Arts, A.O.S.

Erie Community College · Buffalo, NY

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Associate in Occupational Studies
Credential class
ceterms:AssociateDegree
Catalog edition
2026-2027 Catalog
Checklist type
degree-program
Description
Culinary Arts provides an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Education occurs through a competency-based curriculum that integrates academic and hands-on learning, preparing graduates for entry into positions in culinary arts. The A.O.S. degree is usually achieved through full-time day study, although several classes are available in the evening or in a full or partial online format.
Identifiers
IPEDS UNITID
191083
CourseShelf checklist
CK_191083_dd10b236
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

First Year, Fall Semester

6 items
  1. HC 110
    Hospitality Mathematics
    Not resolved to a course
    3
  2. HC 114
    Culinary Arts Basic Skills
    Not resolved to a course
    4
  3. HC 116
    Introduction to the Pantry and Garde Manger
    Not resolved to a course
    4
  4. HC 118
    Culinary Nutrition
    Not resolved to a course
    2
  5. HR 136
    Sanitation
    Not resolved to a course
    2
  6. EN 100
    Composition I: Rhetorical Strategies
    Not resolved to a course
    3

First Year, Spring Semester

5 items
  1. HR 123
    Supervisory Development in Hotel Restaurant Management
    Not resolved to a course
    3
  2. HC 122
    Menu Design
    Not resolved to a course
    3
  3. HC 124
    Introductory Hot Foods
    Not resolved to a course
    4
  4. HC 126
    Intermediate Hot Food
    Not resolved to a course
    4
  5. HC 128
    Introduction to Baking
    Not resolved to a course
    4

Second Year, Fall Semester

5 items
  1. HC 230
    Food and Labor Cost Control
    Not resolved to a course
    3
  2. HC 232
    Wines, Beers and Spirits
    Not resolved to a course
    3
  3. HC 234
    Advanced Food Preparation and Service I
    Not resolved to a course
    4
  4. HC 236
    Advanced Food Preparation & Service II
    Not resolved to a course
    4
  5. HC 238
    Classical Bake Shop
    Not resolved to a course
    4

Second Year, Spring Semester

5 items
  1. HC 240
    Kitchen Design and Layout
    Not resolved to a course
    3
  2. HC 248
    Culinary Purchasing
    Not resolved to a course
    3
  3. HC 246
    Banquet and Buffet Management
    Not resolved to a course
    4
  4. HC 244
    Classical and International Cuisine
    Not resolved to a course
    4
  5. HC 242
    American Regional Cuisine
    Not resolved to a course
    4

Note

0 items

    Additional Courses

    4 items
    1. HC 129
      Intermediate Baking
      Not resolved to a course
      4
    2. HC 130
      Advanced Pastries and Cakes
      Not resolved to a course
      4
    3. HC 237
      Retail Bake Shop
      Not resolved to a course
      4
    4. HC 239
      Bake Shop/Field Experience
      Not resolved to a course
      4
    Source. Erie Community College, catalog 2026-2027 Catalog — https://catalog.ecc.edu/preview_program.php?catoid=32&poid=3656&returnto=2961. Captured page pages/0027.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.