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Career and Technical Education (CTE)

CULINARY ARTS

The two-year Culinary Arts program uses the ProStart curriculum for students to gain an understanding of nutrition, menu planning, catering, dining service, restaurant management, food production, as well as safety and sanitation codes. Throughout the program, students gain daily practical experience in the use of modern equipment and food preparation for commercial and institutional settings.

UNITS OF STUDY

  • Orientation 
  • Food Safety and Sanitation
  • Food Service Tools and Equipment
  • Knife Cuts
  • Stocks/Sauces/Soups
  • Fruits and Vegetables
  • Potatoes and Grains
  • Restaurant Management Essentials
  • Menu Planning
  • Food Costing
  • Breakfast/Sandwiches
  • Salads/Dressings/Garnishes
  • Purchasing and Inventory
  • Meat/Poultry/Seafood
  • Desserts
  • Sustainability
  • Global Cuisine
  • Public Service Announcements (PSA) 
  • NYSED: CDOS Units 
  • Career and Financial Management

CAREER AND COLLEGE PATHWAYS

Dual Enrollment
  • Monroe Community College – FSA 103 Food Preparation
  • Monroe Community College – FSA 107 Menu Planning
Articulation Agreements
  • Alfred State – Sanitation and Food Safety
  • Lincoln Technical Institute

Employment Opportunities
  • Entry level food preparation positions
  • NYS Career Zone: Cooks/Restaurant
  • NYS Career Zone: Cooks/Short Order
  • NYS Career Zone: Food Preparation Workers
  •  
Further Educational Opportunities
  • Finger Lakes Community College: Culinary Arts
  • Paul Smith’s College: Culinary Arts
  • Culinary Institute of America

INSTRUCTORS

Scott Barnard
Mike Mirabella