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 training programs and/or employment.

    Program Length

    Two years

    Industry Alignments

    ProStart; ServSafe; New York State Restaurant Association Education Foundation; National Restaurant Association Education Foundation

    Integrated Academic Coursework

    Career and Financial Management (½ credit); Science (½ credit per year)

    4+1 Pathway Option

    National Restaurant Association Educational Foundation: ProStart Level 1 and 2, Qualters Practical Assessment

    College Credit Opportunities

    : Dual Credit: Cayuga Community College CULA 100 Food Safety and Sanitation; CULA 101 Culinary Methods and Techniques 1; CULA 102 Culinary Methods and Techniques II; BIOL 209 Basic Nutrition; Articulation Agreements: SUNY Cobleskill; Schenectady County Community College; Bryant & Stratton College; SUNY Morrisville; Culinary Institute of America; SUNY Delhi; Tompkins Cortland Community College; Niagara Falls Culinary Institute; The Culinary Institute of New York at Monroe College; All ProStart articulation locations

    Credential Opportunities

    ProStart – Level 1 and 2; ProStart Certificate of Achievement; ServSafe Food Handler Certification; ServSafe Manager Certification; Technical Endorsement on Graduation Diploma; Technical Endorsement on Graduation Diploma

    Industry Assessments

    ProStart – Levels 1 and 2; Qualters Practical Exam

    Program Supplies, Materials, Assessments Provided

    : Chef hats; aprons; uniforms; shoes; ServSafe Certifications; ProStart Exam Levels 1 & 2; Qualters Food Handler Practical

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