Culinary Arts

Classically trained chefs will tell you the best meals begin with a good stock. Our Culinary Arts program is the perfect beginning stock for students looking to cook up rewarding careers in the food service industry. Students enrolled in this creative, challenging program will receive the classroom and hands on experience needed to be college ready and/or career bound.

Students will need a degree of self-discipline, and a focus on safety around kitchen equipment, knives, and other equipment found in the industry. We concentrate on the ProStart curriculum that was developed by the National Restaurant Association’s Educational Foundation. Students learn the ability to handle stress in a high paced environment, the importance of personal hygiene, time management, how to work independently and as a team player.

We focus intensely on preparing, holding and serving food safely. We also incorporate the ServSafe curriculum which is a certification program that teaches students the food and safety requirements mandatory in the food industry. This also gives them an advantage in the work field. We offer dual enrollment with SUNY Jefferson Community College that allows completers to transfer credits they obtain during Culinary Arts to a SUNY College.

Integrated Academic Credits Available: 1 credit of Math, 1 credit of Science and 1 credit of ELA over the course of the two year curriculum.

Industry Certification/Concurrent Enrollment Credit Options: Students receive industry certifications in ServSafe Food Handling and ProStart 1 & 2.

College Agreements: Alfred State, Bryant and Stratton, SUNY Cobleskill, and the Culinary Institute of America. 

College Majors/Career Opportunities in this Field: Pastry Chef, Sous Chef, Line Cook, Restaurant Owner, Food Sales Representative, Nutritionist, Baker, Short Order Cook, Executive Chef, Food Service Manager, Hospitality, Banquets and Facility Manager, Food Equipment Sales, Health Inspector, and Food Stylist.