Culinary Arts
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 and Nutrition
Mise en place, stocks & sauces, soups
Understanding and cooking meats & game -Beef, pork, poultry & game birds, fish & shellfish
Understanding and cooking vegetables
Potatoes, legumes, grains, pasta, & other starches
Preparing & 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
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
BOCESTA
College for Every Student
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)
SkillsUSA is a student organization that develops leadership abilities and gives students the opportunity to participate in competitions in their vocational area.
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