Culinary  
Quick look
Target Student: Grades 11 & 12
Course Length: 2 years
Credits: Up to 4 in CTE or
a combination of CTE and
integrated academic credit for
career and financial management,
math and science
Bohlen Tech Center Course Syllabus -Culinary (Click Here)
Bohlen Tech Center Course Syllabus-Baking (Click Here)
Sackett Tech Center Course Syllabus (Click Here)
Employability Profile (Click Here)
Culinary Arts/Baking

Teacher at the Charles H. Bohlen Technical Center:
William Landers
wlanders@boces.com
 
Janet Ramsey
jramsey@boces.com

 
Teacher at Howard G. Sackett Technical Center:
Sabrina Santucci
ssantucci@boces.com
 
Culinary Arts/Baking  (Bohlen & Sackett Career & Tech Centers)

From prep cook to executive chef or restaurant owner, the culinary industry offers a world of career possibilities. The Culinary Arts program prepares you for entry-level employment or to move on to college. Your experiences will include kitchen production that reinforces classroom-based lectures.

 

Sample units of study

  • Culinary math
  • Baking
  • Sanitation
  • Cooking methods
  • Hand tools and equipment
  • Dining room service
  • Knife skills 

Career opportunities

  • Executive chef
  • Restaurant owner
  • Food journalist
  • Baking/pastry chef
  • Public health and sanitation
  • Food service distributor
  • Sports facilities management
  • Travel and tourism management

College partners

  • Lincoln Culinary
  • Culinary Institute of America
  • SUNY Cobleskill
  • Jefferson County Community College
  • Johnson & Wales
  • Pittsburgh Art Institute (Culinary Arts Program)
 
Culinary
 
 
 
 

 

Last Modified on December 23, 2016
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