Culinary Arts - Available on all three campuses

Learn all about a careers in food service and the basic skills and knowledge you'll need to succeed in this industry. On-the-job training and experience, coupled with a dynamic and comprehensive curriculum, fuel this program.

Students will experience all aspects of operating and managing a food service establishment, and will build good business and management skills that are transferable to other industries.

The course content is aligned with National Restaurant Association standards and the curriculum is based upon Pro Start through the New York State Restaurant Association Education Foundation.

Course Content:

• Customer Relations/Serving Safe Food/Accident & Injury Prevention/Kitchen Basics/Food Service Equipment/Nutrition
• Breakfast Foods & Sandwiches/Working with People/Salads &           Garnishes/Business Math/Fruits & Vegetables/Controlling Costs
• History of Food Service/Potatoes & Grains/Lodging Industry/Art of Service/Desserts & Baked Goods/Marketing & Menu
• Purchasing & Inventory/Meat, Poultry & Seafood/Standard Accounting/Stocks, Soups & Sauces/Tourism & Retail Industry/Communicating with Customers

Related College Studies:

• Two-year degree in Culinary Arts, Pastry Arts or Hotel-Restaurant Management
• Four-year degree in Food Service Management

Articulation Agreements With:

• Paul Smith’s College     
• Culinary Institute of America
• Niagara University
• University of Central Florida
• Pennsylvania College of Technology
• SUNY Morrisville, Cobleskill, Plattsburg and Alfred
• Johnson and Wales University
• NYS Pro Start Articulation
• Community Colleges: Schenectady, Westchester, Erie, Jefferson and Delhi

Integrated Academic Credits (over two years):

• English (1 credit)
• Science (1 credit)