Culinary Arts/ Restaurant Management I & II Course Description:
This 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.
Units of Study
Quick Reference Guide:
|Approved for Technical Endorsement on Regents Diploma||Yes|
|Credits for Two Year Program||8 units for two years, 4 units for one year|
|Integrated Academic Credits||English|
|Specialized Academic Credits||Math|
|National Competency Exam||NOCTI|
|Work Based Learning Experience||Internships in local food service establishments|
|Articulations||SUNY Morrisville - 6 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||MST|
|Specialty Certifications||ServSafe® Food Safety Certification|
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.