culinary arts cooking

From prep cook to executive chef or restaurant owner, the culinary industry offers a world of career possibilities. Students are prepared for entry-level employment or to move on to college. The classroom experience will include kitchen production that reinforces classroom-based lectures.

students cutting fruit in kitchen

This is a one year program for juniors and seniors. Students will have the opportunity to earn up to four credits per year in CTE or a combination of CTE and integrated academic credit for career and financial management, math and science.

Sample units of study include culinary math, sanitation, cooking methods, hand tools and equipment, dining room service and knife skills.

student carving turkey

Career opportunities include cooks, head chefs, food preparation workers, food service managers and more.

We have articulation agreements with Alfred State College, Bryant & Stratton College, the Culinary Institute of America, Jefferson Community College, SUNY Adirondack, Johnson & Wales University and SUNY Cobleskill.

Click here to download the program brochure.

Instructor at the Charles H. Bohlen, Jr. Technical Center:

Blake Vanvalkenburgh bvanvalkenburgh@boces.com

Instructor at Howard G. Sackett Technical Center:

Jeremy Kelly jkelly@boces.com