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.
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.
Career opportunities include executive chef, restaurant owner, food journalist public health and sanitation, food service distributor, sports facilities management, travel and tourism management.
We have articulation agreements with Alfred State College, Bryant & Stratton College, the Culinary Institute of America, Jefferson Community College, Mohawk Valley Community College, Johnson & Wales University and SUNY Cobleskill.
Instructor at the Charles H. Bohlen, Jr. Technical Center:
William Landers firstname.lastname@example.org
Instructor at Howard G. Sackett Technical Center:
Jeremy Kelly email@example.com