Culinary Arts
Harkness - Kenton - Potter
Embedded Files
Program Summary
Program Summary
Students will learn the fundamentals of safety and sanitation, equipment operation, and how to prepare short order and large quantity cooking meals in this exciting and fast-paced program. Topics of study include: baking breads and pastries, creating main entrees, side dishes, and soups, practicing professional skills through customer services, menu planning, and recipe conversions. Students will work effectively with their team members, learn restaurant management skills through catering services and food orders.
Program Highlights
Program Highlights
Work in high energy, fast paced environment.
Learn about the latest food trends, create and taste new and exciting foods.
Prepare food for actual catered affairs.
Experience Work Based Learning at leading restaurants, country clubs, and corporations.
College Affiliations
College Affiliations
Alfred State College
Culinary Institute of America
Trocaire College
SUNY Erie
SUNY Niagara
Mohawk Valley Community College
Career Opportunities
Career Opportunities
Entry Level
Entry Level
Food Service Representative
Hospitality Service Worker
Host/Hostess
Prep Cook
Sanitation Assistant
Wait Person
Technical Careers
Technical Careers
Banquet Facility Manager
Chef
Food/Equipment Sales
Health Care Chef
Health Inspector
Line Cook
Restaurant Manager
Sous Chef
Professional Careers
Professional Careers
Banquet Manager
Food Chemist
Food Research and Development Chef
Food Stylist
Head Chef
Restaurant Owner
Program Considerations
Program Considerations
Comfortable working with sharp knives and slicing equipment
Strong reading comprehension
Strong math skills; measurements, conversions, basic math
Able to transition from one task to another quickly
Stand/walk for long periods of time
Hygiene*
Students with food allergies should consult a physician before starting the program.
Classroom Information
Classroom Information
Graduates receive a certificate that they attended an American Culinary Federation Accredited (ACF) program and a Certified Fundamentals Cook (CFC) designation.
Students are required to wear a professional uniform.
Physically demanding
Food safety and sanitation science
Working in hot, loud, and crowded environment
Ability to work independently AND as a team member
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