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Culinary Arts & Hospitality Technology
(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.

>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:
 Chef Iannacone

 

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1015 Watervliet-Shaker Road,Albany, NY 12205,(518) 862-4800
This site developed in cooperation with the Capital Region BOCES Communications Service
and maintained by Communications Coordinator Monique Jacobs on behalf of the Capital Region BOCES Career & Technical School. The School and/or BOCES are not responsible for facts or opinions contained on any linked site.
The Capital Region Board of Cooperative Educational Services does not discriminate on the basis of race, color, national origin, creed, sex, age or handicap as defined by law, and is in compliance with Title IX of the Education Amendments of 1972 and with Section 504 of the Rehabilitation Act of 1973. The compliance officer for Title IX and Section 504 is the BOCES Director of Human Resources and is available from 8 a.m. to 4 p.m. weekdays at the Capital Region Board of Cooperative Educational Services, Albany-Schoharie-Schenectady-Saratoga Counties, 1031 Watervliet-Shaker Road, Albany, New York 12205; (518) 862-4910.

Si usted necesita asistencia de un interprete, o necesita traducion en espanol, y otros idiomas, por favor llame a Ottavio Lo Piccolo a este tel. (518) 862-4703, y deje un mensaje de voz. Gracias.

If you need the assistance of an interpreter, need material translated into any language other than English, please call Ottavio Lo Piccolo at (518) 862-4703 and leave a voice message. Thank you.