Culinary Arts & Hospitality Technology
At the Schoharie campus
The Culinary Arts & Hospitality Technology program at the Schoharie
campus exposes students to a range of rewarding careers. The program
is based on the National Restaurant Association’s ProStart
curriculum, which teaches the skills and knowledge needed for
employment in restaurants and catering houses, hotels and resorts,
clubs, colleges and other places where food and people are served.
The program is also certified as an American Culinary Federation
(ACF) ACCESS program, another nationally recognized accreditation.
Culinary Arts & Hospitality Technology students learn on campus in
the classroom, kitchen and Terrace Room, and off campus at local
restaurants, hotels and other businesses, as well as through public
service events and culinary and hospitality skills competitions.
Students may earn nationally recognized ServSafe certification and a
ProStart National Certificate of Achievement, and they compete for
valuable scholarships at several colleges and universities. Students
completing the program may enter the workforce or continue their
education in college.
video:
view a videoclip of culinary class
Career Opportunities:
Cooking: Prep cook, line cook, pantry, short-order cook, dishwasher
Baking: Cake decorator, baker, pastry artist
Dining room: Host, waitperson, bus person, maitre d’
Business: Restaurant owner, front desk manager, food and beverage manager
Related fields: Range of positions in the private and public sector
Units of Study:
Nutrition
Meal planning
Sanitation
Catering
Dining room service
Food production
Baking and cake decorating
Business math
Related study in hospitality & culinary technology
Integrated science (1st year students)
Integrated English (2nd year students)
College Articulation:
Schenectady County Community College — 2 credits (articulated) for students completing the National Restaurant Association ServSafe course.
Adirondack Community College
Culinary Institute of America
Erie Community College
Jefferson Community College
Johnson & Wales University
New England Culinary Institute
Paul Smith’s College
Pennsylvania Culinary Institute
SUNY Cobleskill
SUNY Morrisville
SUNY Plattsburgh
Westchester Community College
Portfolio:
All seniors create a portfolio which they present to teachers, administrators, peers and/or industry professionals. The portfolio includes employability information and exemplary work in technical and communication skills that students have created and developed over the course of the year.
Teacher Profile:
[4/23/10]
