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.
To view a brochure on the Culinary and Hospitality program, click here or on the brochure cover image above.
About the Culinary and Hospitality program:
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 agreements:
The Culinary Institute of America
Mohawk Valley Community College
Alfred State
Work-based learning:
45 hours on-site. 20 hours off campus. (Pending entry-level requirements met.)