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.

CTI Cookbook Cover 2009

Chili Cook-Off

Culinary Arts Students

Career Opportunities:

  • Front of the House:  Service; Management
  • Back of the House:  Line Cook; Prep Chef/Prep Baking Chef
  • Nutritionist
  • Food Writer
  • Food Stylist
  • TV Personality

Units of Study

  • Mathematics
  • Introduction to Gastronomy
  • Product Knowledge
  • Food Safety
  • Meat Identification & Fabrication
  • Seafood Identification & Fabrication
  • Skill Development
  • Lunch Cookery
  • Breakfast Cookery
  • Garden Manager
  • Nutrition
  • Introduction to Management
  • Menu Development
  • Controlling Costs & Purchasing Food
  • Baking & Pastry
  • Hearth Breads & Rolls
  • Cookies, Tarts, & Mignardises
  • Confectionery Art & Special Occasion Cakes
  • Chocolates & Confections
  • Specialty Breads
  • Café Operations
  • Beverages & Customer Service
  • Banqueting & Catering
  • Table Service

Quick Reference Guide:
Human & Public Services: Culinary Arts & Restaurant Management

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.

Culinary Arts Classroom