Culinary Arts

Instructor: Chef Brian Mattice

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):