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.

    Program Length

    Two years (Students may enroll in one year for program experience)

    Industry Alignments

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

    Integrated Academic Coursework

    Career and Financial Management (1/2 credit per year)
    Science (1/2 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 Techniques1; CULA 102 Culinary Methods and Techniques II; BIOL 209 Basic Nutrition; Articulation Agreements: SUNY Cobleskill; Schenectady County Community College; Bryant and Stratton College; SUNY Morrisville; Cullinary Institue of America; SUNY Delhi; Tompkins Cortland Community College; Niagara Falls Culinary Institute; The Culinary Institute of New York at Monroe College; *All ProStart articulations

    Credential Opportunities

    ProStart – Level 1 and 2; ProStart Certificate of Achievement; ServSafe Food Handler Ceritifcation; ServSafe Manager Certification; 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; Qualters Practical Exam

    Program Supplies, Materials, Assessments Provided

    Chef hats; Aprons; Uniforms; Shoes; ServSafe Certifications; ProStart; NOCTI – Prep Cook Performance Assessment Level 1; Qualters Food Handler Practical Exam (Level 1) and Management (Level 2)