Instructors: Chef Brian Mattice, Chef Daniel McDonald
315-589-2625

The Culinary Arts program allows students to experience the restaurant business while working to build skills in a brigade style commercial kitchen. Students will observe demonstrations and apply theory-based cooking techniques, constructing a wide range of dishes for different meals and settings. The program's first year focuses on the fundamentals of culinary skills and techniques. In the second year, students focus on building off the basics to a higher level of technique, which prepares them for an entry-level restaurant position or college/culinary school. 

Certifications: Career Safe,  ServSafe