Culinary Arts

  • Program Highlights:

    Two-Year NYSED Approved CTE Program

    Students learn about the fast-paced careers of the food service industry. Students gain experience in both front- and back-of-the-house operations. Students begin by developing their knife skills and using appropriate cooking methods for different foods. Opportunity is provided for students to learn safe methods of food handling and storage through the ServSafe program. Initial food production is small scale. Students graduate to planning and production for a class-run restaurant, Three Seasons. Internships with other professionals in the field extend student’s learning experience. Students develop both individual and team culinary skills.
EMCC Culinary Arts student pipes decorative frosting onto a cake

Units of Study

  • Basic (Year 1)

    • Baking
    • Fruits & Vegetables
    • Salads & Garnishes
    • Sandwiches & Breakfast Foods
    • Quick Breads
    • Meat, Poultry & Seafood
    • Stock, Soups and Sauces
    • Pasta, Potatoes and Grains
    • Yeast Breads
    • Pies & Cakes
    • International Foods


    Advanced (Year 2)

    • ServSafe®
    • Purchasing & Inventory
    • Cost Control
    • Global Cuisine
    • Marketing
    • Restaurant Production
    • Portfolio
    • Restaurant Project
    • Large Quantity Food Preparation
    • Work Experience

     

Industry Based Exams/Certifications

    • Pro-Start Certification
    • ServSafe® Certification
    • Precision Exams

Credit

Connections

  • Career Connections

    • Dietician
    • Dining-Room Manager
    • Executive Chef
    • Food Production Manager
    • Food Technologist
    • Kitchen Assistant
    • Nutritionist
    • Pastry Chef/Baker


    College Programs

    • Executive Chef
    • Food and Beverage Director
    • Food Management
    • Food Production Manager
    • Food Service Administration
    • Food Technologist
    • Hotel/Restaurant Management
    • Nutrition and Dietetics
    • Sous Chef

Ideas to Consider

  • Successful students:

    • Work within the Board of Health regulations
    • Follow safety procedures and practice safe work habits at all times
    • Work safely with knives and other potentially dangerous equipment
    • Work cooperatively within a team
    • Work long hours on feet in hot and cramped areas
    • Are physically fit, as foodservice is a strenuous and physically demanding job
    • Purchase and wear a chef coat, pants and hat (approximately $75 combined cost).