Culinary Arts

This culinary arts program follows the ProStart curriculum sponsored by the National Restaurant Association Educational Foundation.  The curriculum teaches students the management and culinary skills needed for a variety of career options in the hospitality industry.  This two-year program provides students with both the academic content and the work based learning experiences to be proficient in basic cooking and baking knowledge and skills.  Students also have opportunities to be involved in public service events and culinary skills competitions. View the program flyer.

Characteristics of a successful student

• A strong interest in baking and cooking
• Excellent attendance
• Eager and prepared to take on daily challenges
• Parental support of the career and technical education (CTE) program

 

Courses strongly recommended to take prior to enrollment or concurrently at home school district

• Food & Nutrition
• Biology
• Health
• Business/Entrepreneurship
• Volunteer work

 

Curriculum and materials used

• Foundations of Restaurant Management and Culinary Arts (Level 1 & 2)-National Restaurant Association
• Culinary Essentials – Johnson & Wales
• Servsafe Essentials – National Restaurant Association

 

Topics Covered

• Sanitation and Workplace Safety
• Menu Planning and Food Costing
• Food Preparation
• Principles of Cooking
• Nutrition
• Culinary Techniques
• Stocks and Sauces
• Meats, Cheeses, Vegetables, Breads, Pastries
• Professionalism and Service in the Food Industry

 

Culinary students may be able to receive academic credit in the following subject areas

• Math 11 (1 credit)
• Science 11 (1 credit)
• Career and Financial Management (1/2 credit)
• English 12 (1 credit)

For more information on the availability of this option, please contact your home school counselor.

 

College credit available through the program

Culinary Institute of America
Food Safety- ServSafe (1.5 credit hours)
NYS Restaurant Association Educational Foundation (SCCC, Niagara Falls Culinary Institute, Morrisville State College, Monroe College, CIA)
National ProStart Collegiate Passport – advanced placement, scholarships and course credit opportunities at over 60 post-secondary institutions. Credit varies by institution. See passport for details.
SUNY Cobleskill
CAHT 111 Basic Food Prep (3 credit hours)
CAHT 103 Food Service Sanitation (2 credit hours)
CAHT 140 Hospitality Math (3 credit hours)
CAHT 290 Special Projects (3 credit hours)
(These credits are only available if the student attends these colleges.)

 

Related career opportunities

• Caterer
• Chef/Cook
• Food Research and Development
• Food Service Marketer
• Food Stylist
• Food Writer
• Hospitality Manager
• Nutritional Department Employee
• Pastry Chef
• Restaurant Owner/Manager
• Supermarket Chef
• Supermarket Deli, Produce, Dry Goods Manager

 

Industry-Based Certifications (attainable through program)

These certifications will further assist students with their employability in the food service industry

• ServSafe® Food Safety Certification
• Prostart Certification of Achievement
• Qualiter’s Assessment Certification
• New York State Restaurant Association Educational Foundation Culinary Arts Certification

 

Technical Assessment

• ProStart Written Exam Year 1 and 2
• The Qualters Practical Assessment
• 400 hours of work experience in the hospitality industry
• ServSafe Exam

Pass ALL 3 parts of the technical assessment: written, performance and portfolio. Successful passing of both Year 1 and Year 2 of the ProStart written exam and the Qualters Practical Assessment may be counted as the fifth required Regents exam for graduation.

 

Consultant Committee

• Albany Marriott
• BBL Hospitality
• Columbia Greene Community College
• Columbia Memorial Hospital
• Farm to Table- Sylvia Center
• Ginsberg
• Glen Eddy
• Hawthorne Valley Farm
• Mallozzi Family Hospitality Company
• New York State Restaurant Association Educational Foundation
• SUNY Cobleskill