Culinary Arts students receive meaningful exposure to food preparation and service in the areas of hot and cold food production, baking and pastry arts, as well as table service and dining room management.
Students gain valuable experience by preparing a daily menu offered to the staff and students at NFEC. The Conference Room and Dining Room at NFEC provide students with an opportunity to plan, prepare and serve customers for the many catered events in the building. The emphasis of the program is on quality production and pride in workmanship in an educational atmosphere that meets the individual needs of students. Academic skills are strengthened through integration of math, language arts, science and social studies into both theory and practical instruction.
Each school year Culinary Arts students participate in an off site 10 day teacher directed work experience followed by an external work placement in a BOCES approved site of the student’s choice.
The Culinary Arts program prepares students for a wide range of employment in restaurants, hotels and institutions that provide food services.
Culinary Arts students can apply to receive credit at the following institutions:
Paul Smiths College - 7 credits
SUNY Cobbleskill - 3-8 credits
SUNY Delhi - 8 credits
Career Opportunities include:
Food Production Manager
Advertising and Marketing
Banquets and Sales Manager
Units of Study include:
Sanitation and Safety
Dining Room Service and Management
Techniques of Healthy Cooking and Nutrition
Short Order Cooking
Banquets and Institutional Feeding
Vegetables and Starche
Soups, Stocks and Sauces
Meats and Seafood Cookery
Baking and Pastries
Menu Planning and Inventory Controls