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Career & Technical Institute [CTI] Culinary Arts & Restaurant Management

Course Description:
This "1 plus 1" program is an intense hands-on job training and/or college prep program to instruct students in the skills needed to gain entry level employment or higher education as a Culinary/Hospitality professional. No previous experience is needed. Students will gain the skills necessary to be able to work within a professional kitchen and dining room.

Students will prepare and sample a variety of menu items while they learn and practice skills in baking & pastry arts, culinary arts, front of the house service, hospitality, safety, and sanitation. Students will use culinary math for menu development and recipe conversion.

Culinary Arts
Career Opportunities:
  • Front of the House
    • Service
    • Management
  • Back of the House
    • Line Cook
    • Prep Chef/Prep Baking Chef
    • Nutritionist
    • Food Writer
    • Food Stylist
    • TV Personality
  • Post Secondary Education
    • College/Technical School
    • Military
Units of Study:
  • Mathematics
  • Introduction to Gastronomy
  • Product Knowledge
  • Food Safety
  • Meat Identification & Fabrication
  • Seafood Identification & Fabrication
  • Skill Development
  • Lunch Cookery
  • Breakfast Cookery
  • Garde Manger
  • Nutrition
  • Introduction to Management
  • Menu Development
  • Controlling Costs & Purchasing Food
  • Baking & Pastry
  • Hearth Breads & Rolls
  • Cookies, Tarts, & Mignardises
  • Confectionery Art & Special Occasion Cakes
  • Chocolates & Confections
  • Specialty Breads
  • Café Operations
  • Beverages & Customer Service
  • Banqueting & Catering
  • Table Service
Culinary Arts Culinary Arts

Quick Reference Guide:

Human & Public Services: Culinary Arts & Restaurant Management
Approved for CTE Diploma Designation
No
Credits for Two Year Program
8 units for two years, 4 units for one year
Integrated Academic Credits
English
Specialized Academic Credits
None
National Competency Exam
NOCTI - Commercial Foods
Work Based Learning Experience
Internships in local food service establishments
Articulations
Paul Smith’s College - 4 credits;
SUNY Morrisville - 6 credits;
SUNY Delhi - 5 credits;
Culinary Institute of America [CIA];
Qualifies for 6 months of work experience
Transcript Credits Available
None
Prerequisite
General academic foundation
Pull-Out Academics Available
English 11, MST, Social Studies 12
Specialty Certifications

Advanced College Credits
Students who successfully complete this program and matriculate in the Culinary Arts & Restaurant Management program will receive 4 college credits toward their Associate Degree at Paul Smith's College or 6 credits at SUNY Morrisville or up to 5 credits at SUNY Delhi. Credit is also available from the Culinary Institute of America. This program qualifies for 6 months of work experience as well.

For more information:

Mitchell Shron
Principal
Career & Technical Education
Dutchess BOCES CTI
5 BOCES Road
Poughkeepsie, New York 12601
v: 845.486.8001
f: 845.486.8171
mshron@cti.dcboces.org