Culinary Arts
Program Description
Our culinary program hosts live catering events on campus, extending the learning to include menu planning and serving, giving student a well rounded background in the food service industry.
Course available: Grades 11 - 12
Course length: 2 years
Credits: 6 CTE elective credits; 1.0 English; 1.0 Math
Career Paths & Opportunities
- Chef or Pastry Chef
- Specialty cook
- Caterer
- restaurant manager
- Internships and Capstone opportunities in local area culinary establishments
PROGRAM CONTENT
UNITS of STUDY
- Sanitation, Health& Safety –
- Basic Kitchen & Knife Skills
- Care & Cleaning of Equipment
- Customer Service & Communication Skills
- 7 Cooking Principles: Roasting, Simmering, Steaming, Frying, Braising, Sautéing & Boiling
- ABCs of Nutrition
- Butchering techniques
- Preparation of Meats & Fish
- Preparation of Vegetables, Salads & Garnishes
- Preparation of Soups, Stocks & Sauces
- Food Production & Marketing Plans
- Mise en Place – Baking; Breakfast Prep; Yeasts & Breads
- Dining Room Service & management
- Controlling Food Service & Labor Cost
- Standard Accounting Procedures
COLLEGE CREDITS AND CERTIFICATIONS
Upon successful completion of this program, students may receive college credits pending established procedures. Students may also receive an industry certification pending successful completion of an industry certification exam. All students completing this program and passing the appropriate industry certification exam will receive an endorsed high school diploma. Please see below for college credits and industry certifications available.
INDUSTRY CERTIFICATIONS:
- NOCTI: Culinary Arts
- ServSafe
ARTICULATION AGREEMENTS:
- SUNY Alfred State: up to 6 credits
- SUNY Cobleskill: up to 8 credits
- SUNY Delhi: up to 8 credits
- Sullivan Community College: up to 5 credits
- Westchester Community College: up to 5 credits
