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    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