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ONC BOCES is offering free CDL-A training to ten CTE graduates. Eligibility Requirements: CTE Graduate at NCOC or OAOC; 21 years of age or older
Winners will be selected randomly.

Otsego Northern Catskills



Culinary Arts

Culinary Arts Program

Instructor: Gianna Levine
Course Description
Culinary Arts is a two-year program designed to prepare students for entry-level career opportunities and paths related to the industry.  The course of study will train students to comprehend and easily do entry-level work.  In this program you learn to work as a team member and leader, handle pressure, be accountable, solve problems, adapt to change, and most importantly culinary skills.  This program of study requires a high degree of participation by the student and personal enthusiasm.

Students will work and perform in an actual state-of-the-art kitchen laboratory and work at the student run restaurant.  Students will learn the different raw materials used in the cooking environment, equipment identification, sanitation, kitchen safety, inventory/cost control, and applied math and science related to the food industry. Students will learn basic measurement equivalents and how to convert recipes.  Students will study basic cooking skills, with emphasis placed on the food preparation, presentation, and safety.  Students will examine the impact of food-borne illnesses, the impact of time and temperature ratios regarding food safety, and the importance of personal hygiene and sanitation in order to receive state licensing.  Students will utilize the different equipment and tools used in the food industry; explore different cuisines, such as:  American Regional, Classical, International, Vegetarian, and preparation  of pastries and plated desserts.

Units of Study

Foodservice industry - Learning about the "businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many others." 

Sanitation & safety - Learning the principles of the "scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness."
Tools & equipment - Basic principles of cooking & food science - 

Menus, recipes, & cost management - 

Nutrition - 

Mise en place -

Stocks & sauces -

Soups -

Understanding meats & game -

Cooking meats & game -

Understanding poultry & game birds -

Cooking poultry & game birds -

Understanding fish & shellfish -

Cooking fish & shellfish -

Understanding vegetables -Cooking vegetables -
Potatoes -

Legumes, grains, pasta, & other starches -

Cooking for vegetarian diets -

Salad dressings & salads -

Sandwiches -

Hors d’oeuvres -

Breakfast preparation -

Dairy & beverages - 

Sausages & cured foods -

Pâtés, terrines, & other cold foods -
Food presentation & garnish -

Bakeshop production, basic principles & ingredients -

Yeast products -

Quick breads -

Cakes & icings -

Cookies -

Pies & pastries -

Creams, custards, puddings, frozen desserts, & sauces -

Professional Certifications

National Restaurant Association ServSafe Sanitation
CPR & First Aid

Scholarship Opportunities

Scholarship Opportunities

Students in the Culinary Arts Program may be eligible for the following scholarships:

Clark Scholarship

National Technical Honor Society

Hitching Post Award

Industry Awards

Advisory Board Award


College for Every Student



Articulation Agreements

Articulation Agreements

Students completing the Culinary Arts program may receive college credits or advanced placement in the Art Institute of New York City, SUNY Delhi, SUNY Cobleskill, The Art Institute of Pittsburgh, and Fulton-Montgomery Community College.

Vocational Industrial Clubs of America (SkillsUSA VICA)

Vocational Industrial Clubs of America (SkillsUSA VICA)

SkillsUSA is a student organization that develops leadership abilities and gives students the opportunity to participate in competitions in their vocational area.