shortcut to contentOrange-Ulster BOCES - Learning for Life logo

Serving component school districts of Orange & Ulster Counties, New York

Career & Technical Education division page heading

Culinary Careers Academy

Culinary Food Trades

Cook

If you:
• like working with people
• have a good working attitude
• like working with food
• like being creative
• like teamwork
... then this program is for you!

 

Career Opportunities:
• Baker
• Bread and Pastry Chef
• Cake Decorator
• Caterer
• Assistant Chef
• Short Order Cook
• Prep Cook
• Waiter/Waitress
• Dining Room Manager
• Assistant Restaurant Manager
• Purchasing and Inventory Controller


Topics of Study:
• Care and Use of Equipment and Utensils
• Baking and Decorating
• Advanced Bread and Pastry Baking
• Food Preparation
• Nutrition
• Sauces and Seasonings
• Production Cooking
• American Dishes
• Buffets and Catering
• Dining Room Service Procedures
• Menu Planning
• Purchasing and Inventory Control


Available Academic Credit:
• Career and Financial Management
• Health
• Technical Reading and Writing
• Technical Math
• Technical Science

Flouring Chicken

FIRST YEAR

Basic Skills- 20 weeks
(First & Second Quarter)
• Introduction to Food History
• Safety
• Sanitation
• Product Identification
• Tools & Equipment
• Terminology
• Career Opportunities
• Food Service Mathematics
• Introduction to Hot Food
• Introduction to Baking

Students will rotate through these 2 programs for the third and fourth quarters:

Front of the House (Part 1)- 10 weeks
• Career Opportunities
• Terminology
• Tools & Equipment
• Napkin Folding
• Dining Room Service
• Guest Checks
• Buffet
• Catering
• Room Set-up & Breakdown

Back of the House (Part 1)- 10 weeks
• Breakfast Cookery
• Sandwich Preparation
• Deep Frying
• Grilling
• Pasta Cooking
• Introduction to Breads
• Introduction to Pastry
• Introduction to Cookies
• Cold Salads
• Plating Foods

Pizza Bagels

SECOND YEAR

Front of the House (Part 2)- 20 weeks
• Dining Room Service
• Theme Parties
• Catering Project
• Purchasing
• Receiving
• Stewarding
• Menu Design
• Lodging
• Window Displays
• Tableside Cooking
• European Service

Back of the House (Part 2)- 20 weeks
• Moist Heat Cooking Principals
• Dry Heat Cooking Principals
• Soups, Stocks and Sauces
• Vegetable Cookery
• Fish & Seafood
• Meat Identification & Cooking
• Poultry Cookery
• Yeast Breads
• Cake Decorating
• Complex Desserts
• Pies & Pastry
• Recipe Costing

 

About the Program:
The Culinary Careers Academy programs use the National Restaurant Association (NRA)
ProStart Curriculum. Students prepare for careers in the food and beverage industry and in the hotel and restaurant business. Throughout the program, students gain daily practical experience in the use of modern equipment and food preparation for commercial and institutional settings. Students will be prepared to take the National Restaurant Association (NRA) Serving Safe Food Certificate examination.

Additional Information:
Uniforms, hats and shoes must be worn at all times.

Required Supplies: $150
Culinary uniform, dining room uniform (senior year), leather work shoes and portfolio binder