• Preparation for Certification Examinations

    Upon successful completion of CTE program, students will be eligible to take the following certification/licensing examinations:

    Culinary Skills:  ServSafe Food Safety Certification
     
    Course Description: The major emphasis in this program is on quality of preparation and presentation in both small and large quantity cooking. Both theory and hands-on experience are included in such areas as: menu planning, methods of cookery, table service, food control, sanitation, and food costing. Advanced instruction includes basic managerial and supervisory techniques. Frequent catering for school activities and internships provides on-the-job experience. Thus students develop the necessary preparation, service,
    managerial, and human relations skills for the food service industry.
     
    Course Content:
    Baking/Pastry Arts Safety/Sanitation Principles Catering Internship Food/Beverage Service Career Communication Skills Food Display/Presentation Food Cost/Purchasing Food Identification Portfolio Development Knives/Small Wares National Sanitation Certification Methods of Cooking Trade Related
     
    Academics Potential Career Opportunities:
    A. Work:
    Baker’s Assistant Breakfast Cook Chef’s Assistant Dietary Aide Health-care Cook Pantry Worker Line Cook Waiter/Waitress With Further Education/Training: Baker Broiler Cook Caterer Chef Executive Chef Garde Manager Pastry Chef Restaurant Manager Second Cook
    Sous Chef
     
    B. Post-Secondary Education:
    Clinical Dietetics Culinary Arts Dietetic Technology Food Service Administration Hospitality Services Hotel Management Pastry Arts Restaurant Management
     
    Articulation Agreement:
    Alfred State Culinary Arts 4 Credits
    ECC Culinary Arts 6 Credits
    ECC Hotel Restaurant Management 6 Credits
    NCCC Culinary Arts 8-10 Credits
    Trocaire College Hospitality Management 9 Credits
Last Modified on January 24, 2011