Culinary Arts
Instructor: Chef Brad Yearwood
Instructor: Chef Brian Mattice
315-589-2625
Program Goal: The Culinary Arts program is focused on preparing all students to meet the challenges of employment and/or continuing their education in the culinary field.
Curriculum: In this two-year program, practical experience is gained in both the classroom and fully equipped commercial-style kitchens. Guest speakers from local businesses and food related careers are also invited to speak with students. The Culinary Arts Program is a member of the New York State Restaurant Association (NYSRA) Educational Foundation ProStart Program. This program provides students the work experience and classroom learning they need to succeed in restaurant/food service careers. Students will have the opportunity to earn their ServSafe Managers certification which is a 5-year certificate.
Curriculum Areas/Units of Study:
- Dining Room Service
- Catering
- Breakfast Food and Sandwiches
- Cost Control
- Nutrition
- Desserts and Baked Goods
- Meat, Poultry and Seafood
- Marketing
- Global Cuisine 1-The Americas
- Kitchen Essentials-Equip. and Techniques
- Fruits and Vegetables
- Global Cuisine 2 — Europe, the Middle East, and Asia
- Salads and Garnishes
- Purchasing and Inventory
- Sustainability in the Restaurant and Foodservice Industry
- Stocks, Sauces and Soups
- ServSafe
- Careers
- Potatoes and Grains
- Communication
- Management Essentials
Articulations: SUNY Alfred State (CULN 1083: Food Safety and Service Training); SUNY Cobleskill (CAHT 111: Basic Food Preparation, CAHT 103: Food Service Sanitation, CAHT 290: Special Projects, CAHT 140: Hospitality Math)
Job Outlook (US Department of Labor, Occupational Outlook Handbook):