Culinary Arts

Develop and Share Your Passion for Food

Three students in chef's hats and aprons prepare food at a large steel prep table, with many cooking tools and pots hanging overhead and on the table.
 Students prepare food in professionally equipped kitchens. They learn about nutrition, menu planning, catering, dining service, restaurant management, food production, as well as safety and sanitation codes.

Units of Study

Introduction to the Restaurant and Food Service Industry, plus:

  • Sanitation
  • Kitchen Safety
  • Kitchen Essentials
  • Management Essentials
  • Business Communication
  • Stocks, Sauces, and Soups
  • Holiday Gingerbread Display
  • Fruits and Vegetables
  • Potatoes and Grains
  • Service to Customers
  • Career Exploration
  • ServSafe
  • Nutrition
  • Cost Control
  • Purchasing and Inventory
  • Sustainability
  • Breakfast Food and Sandwiches
  • Salads and Garnishing
  • Baked Goods
  • Meats, Poultry, and Seafood
  • Marketing
  • Cakes and Bread
  • Desserts
  • Plating and Garnishing

College Credits

MCC Dual Enrollment:
  • FSA 103: Fundamentals of Food Prep 
  • FSA 107: Menu Planning

Articulation Agreements

Articulation Agreements:
  • Alfred State
  • Niagara County Community College
  • Schenectady County Community College 
  • Sullivan University
  • SUNY Cobleskill 
  • SUNY Morrisville
  • Tompkins Cortland Community College

Licensing / Industry-Based Certifications

ProStart Certification

ServeSafe Food Handler Certification 

ServeSafe Manager Certification 

Professional Outlook

Job Projections: 10 percent annual growth in new jobs through 2026.
Median U.S. Salary: $48,460 per year (in 2018).*

Education Requirements: Most chefs and head cooks learn their skills through work experience. Others receive training at a community college, career and technical school, culinary arts school, or 4-year college. Some learn through apprenticeship programs.
*Source: U.S. Bureau of Labor Statistics 


Carol Lupisella
Carol Lupisella is a chef with 25 years' experience in the food service industry. She is a graduate of the Culinary Institute  of America and SUNY Brockport. 
Michael Mirabella 

Enrollment Information

Meet with your school counselor to discuss how Career & Technical Education at WEMOCO can benefit your career development. Your counselor can help you begin the enrollment process.
Intro Video
Presentation Hosted by CTE Students

Program Overview - PDF

Download a PDF overview of the Culinary Arts program information