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Put the Culinary Arts Program to work for you. Students will develop the real-world the real-world skills and knowledge needed to get ahead in the food service business. Students in the culinary arts program learn how to prepare a variety of food products. They develop essential skills of responsibility, self-confidence and decision-making while preparing and serving lunch to the staff of Steinmetz Career and Leadership Academy, surrounding schools and catered events. All Culinary Arts courses count towards elective credits and CDOS credits. Upon completion of the program, students have an opportunity to receive nationally recognized Prostart Certification, college in High School credits, ServSafe Certification and scholarships from the National Restaurant Association Educational Foundation.
CULINARY PROGRAMS
CULINARY PROGRAM (CTE)
Career and Financial Management (1/2 credit)
Introduction to Culinary Arts (1 credit)
Intermediate Culinary Arts (1 credit)
Advanced Culinary Arts (1 credit)
Culinary ProStart (1 credit) (2 CHS credits)
Career Exploration Internship Program (1/2 to 1 credit)
Industry Recognized Certification: National Restaurant Association Foundation of Culinary Arts and Restaurant Management Written Exam. National Restaurant Association ServSafe Certification, NYS Restaurant Association Qualters Performance Assessment, NOCTI Food Prep Exam.
BAKING AND PASTRY ARTS (CTE)
Career and Financial Management (1/2 credit)
Introduction to Culinary (1 credit)
Intermediate Culinary (1 credit)
Advanced Culinary (1 credit)
Baking and Pastry (1 credit)
INTRODUCTION TO CULINARY ARTS
(1 CREDIT)
This curriculum focuses on students learning about the food service kitchen. Students create food products using commercial equipment in a professional work-like environment while adhering to NYS food safety and sanitation laws. Curriculum emphasizes successful teamwork and employee relations while learning standardized recipes, cooking methods, salad production, sandwich production, and introduction to the bakeshop – quick breads, lean yeast dough and cookie production
INTERMEDIATE CULINARY ARTS
(1 CREDIT)
Curriculum reinforces the skills learned in Introduction to Culinary Arts. Students focus on the art of service and team work by using the kitchen brigade system to complete production of menus for lunch service for the staff of SCLA and surrounding schools. Students learn about HACCP, stocks, soups, potatoes and grains. NYS Food Sanitation and Safety Laws are strictly enforced.
ADVANCED CULINARY ARTS
(1 CREDIT)
Students add to their culinary skill base in units such as Fruits and Vegetables, breakfast cooking, dairy products, cake production and specialty desserts while emphasizing professional skills in the culinary classroom. NYS Food Sanitation and Safety Laws are strictly enforced.
CULINARY PROSTART CHS
(1 CREDIT) (2 CHS CREDITS, SCCC)
Curriculum builds on the coursework learned in Intermediate/Advance Culinary Arts. Students complete the College in High School National Restaurant Association ServSafe certification. Curriculum includes menu planning, purchasing, inventory, and marketing as well as meats, poultry, seafood, global cuisine, pies and pastries, and chocolate. Students plan nutritious menus for the Culinary Café. NYS Food Sanitation and Safety Laws are strictly enforced.
BAKING AND PASTRY ARTS
(1 CREDIT)
This course is designed to enhance training in baking and pastry arts using fundamental baking techniques and food science. Students will build upon skills learned in Introduction to Culinary Arts and Advanced Culinary Arts, by researching recipes, produce the recipes, evaluate them and cost analysis of the recipes. If the recipe is potentially profitable, it could be marketed in a bake shop setting in the culinary café
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