Culinary and Hospitality

A video highlighting the Culinary and Hospitality program:

You can also view the video above directly though our website instead of YouTube by clicking here.

Culinary and Hospitality program brochure cover

To view a brochure on the Culinary and Hospitality program, click here or on the brochure cover image above.

To download a printer friendly version of the brochure, click here. The information from the brochure is also at the bottom of this page.

About the Culinary and Hospitality program:

Culinary Hospitality students cooking

Students in this program learn many aspects of the culinary/hospitality business. The program is nationally certified through the National Restaurant Association. Students begin with core information about food and nutrition, commercial cooking equipment and basic baking and pastry development. Both “back-of-the-house” and “front-of-the-house” situations are practiced as students progress through the curriculum. This program has articulation agreements with Johnson and Wales, Schenectady Community College and Paul Smith College, and numerous credits can be earned through the National Restaurant Association.

Culinary and Hospitality 360 classroom video:

More about the Culinary and Hospitality program:

The Culinary and Hospitality class is a two-year program accredited through the National Restaurant Association.

Students are eligible for the ProStart National Certificate of Achievement and Servsafe certification.

Course outline:

  • Food service industry

  • Culinary

  • Careers & professionalism

  • Customer service

  • Nutrition

  • Kitchen, and kitchen/baking orientation

Food service practices:

  • Communication, teamwork

  • Purchasing, inventory

  • Kitchen/baking preparation

  • Marketing

Culinary safety:

  • H.A.C.C.P. (Hazard Analysis Critical Control Points)

  • Procedures

  • Food handling

  • Equipment sanitation

  • Proper use of knives

  • Kitchen safety

Industry standards:

The Professional Kitchen

Bakery

  • Standardized recipes

  • Recipe conversion

  • Using equipment and utensils

  • Cooking/baking methods

  • Restaurant designs

  • Cost control

  • Nutrition

Career cluster:

Hospitality and Tourism (Restaurants, hotels, casinos, hospitals, etc.)

Articulation agreement:

The Culinary Institute of America

Work-based learning:

45 hours on-site. 20 hours off campus. (Pending entry-level requirements met.)