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CONTACT

Mark Fitzgerald
Molly Lupo
P:  (315) 253-0361 ext. 5130

For additional information contact your high school guidance counselor.
PROGRAM DESCRIPTION

If you like the art of cooking and food preparation/production, then participating in the Cayuga-Onondaga BOCES Culinary Arts Program is for you. In this program, you will learn everything from culinary techniques and methods to catering. In addition, you will gain management skills needed to succeed in the food service industry.

The restaurant/hotel industry is the largest employer in the country. There are many opportunities for young people with all levels of skills. The food service program teaches menu planning, cooking, baking and catering/production techniques, as well as restaurant management. Students learn in a commercial kitchen where they prepare lunches, buffets, and banquets during the year. The program provides many opportunities for students with all levels of good preparation skills. Students also use the program as a path to college

 
PROGRAM CONTENT     BENEFITS     POTENTIAL CAREERS

Sanitation/Tools/Equipment

  • Safety and Sanitation
  • Food Handling Techniques
  • Commercial Cooking Utensils & Equipment
  • Baking & Measuring Equipment


Management Activities

  • Receiving & Inventory
  • Menu Planning & Recipe Conversions
  • Restaurant Task Management


Hot Food Preparation

  • Soups & Sauces
  • Entrees, Vegetables & Appetizers
  • Moist Heat Cooking Methods
  • Dry Heat Cooking Methods
  • Combination Cooking Methods


Garde Mangé

  • Pre-Preparation & Storage
  • Fruit & Vegetable Preparation
  • Sandwiches & Salad Dressings
  • Salad Bar Set-Up
  • Portion Control


Baking

  • Pies & Desserts
  • Cookies & Cakes
  • Pastries

Portfolio

All second-year students will complete a Career and Technical Education Portfolio that exhibits necessary elements for CTE Endorsement and demonstrates competencies in Culinary Arts.


Articulation Agreements/College Credit

  • The Art Institute of New York City
  • Lincoln Culinary Institute
  • Cayuga Community College
  • Pennsylvania College of Technology
  • SUNY Cobleskill
  • Integrated Math & English Credit
  • Professional Certification
  • NOCTI (National Occupational Testing Institute)

With BOCES training

  • Line Cook
  • Chef’s Assistant
  • Baker & Baker’s Helper
  • Hospitals & Nursing Homes Cook

 

With additional training

  • Professional Chef
  • Commercial Baker
  • Restaurant Manager
  • Restaurant Owner
  • Food Sales Representative/Distributor


QUICK LINKS


INFORMATION

DEPARTMENTS

PROGRAMS

Christopher J. Todd, Interim District Superintendent
Mark Vivacqua, Chief Operating Officer

1879 West Genesee Street Rd.
Auburn, NY 13021
Phone: (315) 253-0361
www.cayboces.org







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