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Culinary Arts

  • Program Description

    Working as a chef, cook or food preparation worker involves the ability to work as an efficient team member. While applying classroom theory in an industrial kitchen, students will learn food preparation and cooking methods, food-handling techniques and sanitation procedures. This course provides students with a solid foundation for further career-related training programs.

    Program Length

    2 years

    Industry Alignment

    ProStart; ServSafe; New York State Restaurant Association Education Foundation

    Integrated Academic Coursework

    Career and Financial Management (1/2 credit per year)
    Science (1/2 credit per year)

    Articulation Agreements

    SUNY Cobleskill; Schenectady County Community College; Niagara County Community College; Excelsior College; Bryant & Stratton College; Morrisville State College; Culinary Institute of America *All ProStart articulations; Cayuga Community College Advantage: BIOL 209 - Basic Nutrition (Seniors)

    Credential Opportunities

    ProStart – Level 1 and 2/ProStart – Certifi cate of Achievement; ServSafe; Technical Endorsement on Graduation Diploma

    Industry Assessments

    National Occupational Competency Testing Institute – Culinary Arts Prep Cook (Level 1) ProStart – Foundations of Restaurant Management and Culinary Arts

    Program Supplies, Materials, Assessments Provided

    Chef hats; Aprons; Uniforms; Shoes; ServSafe; ProStart; NOCTI – Prep Cook Level 1 and 2 Exam

    Teacher(s)

    Jerrett, Sue; Passer, Samuel

Culinary Arts
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