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Home » Career & Technical Education » CTE Course Offerings » Culinary Arts

Culinary Arts

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Course Description: 

Students in this course are actively involved in all areas of the restaurant industry in a state of the art kitchen/dining room facility. This is a very hands-on professional program.

Topics covered:

Sanitation, safety, knife skills, soups, stocks, sauces, ginger bread houses, sandwiches, recipe reading, baking science, baking, cooking science, meats & poultry, seafood, vegetables, salads and dressings, breakfasts, starches, spices and herbs, menu writing, planning and costs, inventory and spreadsheets, appetizers, front of the house service, career development, small business/ entrepreneurship.

Offered At: 

Belmont Career and Technical Education Center

Ellicottville Career and Technical Education Center

Olean Career and Technical Education Center

Program Goal: 

To prepare students for exciting careers or further study in the Culinary Arts field.

Projects and Experiences: 

Projects and experiences include plating, portioning and garnishing a variety of foods, meat preparation and standard restaurant-style preparation, daily safety and sanitation inspection, planning, ordering and preparation to quality controls, service and presentation, prepare and serve high quality meals to faculty, students and community groups as well as banquets and catering experiences, developing a business plan. Students are required to create a professional portfolio showcasing their knowledge and experiences.

Assessments: 

Students will be assessed based on work performance task sheets, participation, workplace skills, and interaction in the classroom as well as written exams.

National Occupational Competency Testing Institute (NOCTI) Exam in Culinary

Arts Cook, Level 2

Portfolio

Certifications: 

ServSafe

May earn New York State Technical Endorsement on high school diploma

Local Employment Opportunities: 

Any local business or facility which serves food

Career Paths and Potential Salaries: 

Food and Beverage Director   $50,000 - $100,000

Executive Chef   $50,000 - $100,000

Restaurant Manager   $40,000 - $70,000

Pastry Chef   $40,000 - $70,000

Sous Chef   $30,000 - $60,000

Bartender   $15,000 - $40,000

Server   $15,000 - $40,000

Line Cook   $15,000 - $25,000

Source: Salary.com 

Suggested Courses for Success: 

Math, ELA, Communications Skills

High School Credits: 

Earn 7 credits including:

1 Specialized Math

1 Integrated ELA

1 Integrated Science

Earn College Credits: 
Alfred State 18 credit hours (one full semester)
Connecticut Culinary Institute 10.2 credits total for
CC100 Basic Skills - Theory and
CC200 Basic Skills - Technique
Erie Community College 8 credits total - four credits each for:
HC104 (Culinary Arts Basic Skills) and
HR 135 (Food Preparation Techniques)
(can also receive credit for HR 136 if ServSafe certified)
Jamestown Business College 12 credits total - 6 credits each for:
IT131 (Computer Applications 1) and
ENG 151 (College English 1)
SUNY Cobleskill 5 credits total;
3 credits for CAHT 111 (Basic Food Preparation) and
2 credits for CAHT 290 (General Elective)
Student Work: 

Check back for samples of student work.