Students will learn how to skillfully prepare and serve meals that look as good as they taste using both classical food preparation techniques and current food trends. The chefs-in-training will develop a variety of highly sought-after culinary skills in a commercial kitchen. Students prepare and sample a variety of menu items while they learn and practice skills in baking and pastry arts, food preparation, cooking techniques, hosting, business fundamentals and safety/sanitation.
Culinary math will be used for menu development and recipe conversion, and students will learn about food science, diet and nutrition. Program graduates are prepared to find jobs in food service or hospitality in areas such as banquet chef, sous chef, cook, baker, maitre d’ or caterer.
Prerequisite: High school diploma or equivalency
Class schedule: Mon.-Thurs., 3 – 9 p.m.; 600 hours/25 weeks, includes a work-based experience
Tuition: $6800 (books/uniform included)
Class location: BOCES 2 Career & Technical Education (CTE) facility, 3589 Big Ridge Road, Spencerport, NY 14559