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Culinary Arts
Culinary Arts
Students will learn the fundamentals of safety and sanitation, equipment operation, and how to prepare short order and large quantity cooking meals. Topics of study include: baking breads and pastries, creating main entrees, side dishes, and soups, practicing professional skills through customer service, menu planning, and recipe conversions. Students will work effectively with their team members, learn restaurant management skills through catering services, cake and pastry orders, and the complete operation of Bistro 555, the on-campus restaurant.
Self Study Materials for Review
Self Study Materials for Review
Self-study is the first step in the career and technical education approval process. The self-study review is required for all existing programs and new programs seeking approval. Its purpose is to bring together partners to review the CTE program, propose relevant modifications, and evaluate the degree to which the program meets the policy requirements approved by the Board of Regents on February 6, 2001. Self-study review will include: Curriculum review Benchmarks for student performance and student assessment Teacher certification and highly-qualified status of instructional staff Work-based learning opportunities Teacher and student schedules Resources, including staff, facilities, and equipment Accessibility for all students Work skills employability profile Professional development plans Projected number of students to be served
Source: http://www.p12.nysed.gov/cte/ctepolicy/guide.html
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