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Capital Region Career & Technical School

Culinary Arts Tech Prep/College in the High School


From sous chef to executive chef to restaurant owner, the culinary industries offer a world of career possibilities.

The Culinary Arts Tech Prep/College in the High School Program at Capital Region BOCES Career and Technical School (CTE) enables high school seniors to earn up to 11 credit hours through Schenectady County Community College (SCCC), 15 credit hours through Johnson & Wales University transferable from SCCC, and certification through the American Culinary Federation (ACF) ACCESS program.

Students are prepared for careers as a restaurant owner, front desk manager, food and beverage manager,  prep cook, line cook, pantry, short-order cook, dishwasher, cake decorator and more.

Video: view a videoclip of culinary class 

Fast Facts (head chef/cook)

Information provided by the U.S. Bureau of Labor Statistics

  • Job Projections: 10 percent annual growth in new jobs through 2022
  • Median U.S. Salary: $43,180 (in 2016)
  • Education requirements: Most chefs and head cooks learn their skills through work experience. Others receive training at a community college, technical school, culinary arts school, or a 4-year college. A small number learn through apprenticeship programs or in the armed forces.


How Capital Region BOCES CTE can get you there

Learning takes place on campus in the classroom and professional kitchen, dining room and Cafe Anders, a student-run restaurant that is open to the public. Culinary Arts Tech Prep students participate in a 10-week internship and in a variety of public service events and culinary skills competitions. Students also may test for the National Restaurant Associations ServSafe Sanitation certification.

Students who take Culinary Arts & Hospitality Technology as juniors may move up to Tech Prep/College In The High School as seniors, or seniors may enroll in Culinary Arts Tech Prep/CITHS as a one-year, stand-alone course.

Students may compete for scholarships at several colleges and universities. A number of students from both campuses earn such awards each year and gain valuable financial assistance for college.

Culinary Arts & Hospitality programs at the Albany campus are certified by the American Culinary Federation (ACF) as ACF ACCESS programs. Faculty are ACF Certified Executive Chefs (CECs) and Certified Chef Educators (CCEs). Career & Tech is an ACF Blue Ribbon ACCESS School.

Click here for units of study

College credits

  • Schenectady County Community College:
    • Food Preparation I - 3 credits
    • Elements of Baking - 3 credits
    • Math for Food Service - 3 credits
    • Basic Sanitation - 2 credits
  • SUNY Cobleskill - 4 credits
  • Johnson & Wales University - 15 credits
  • New England Culinary Institute - 3 - 9 credits
  • Pennsylvania Culinary Institute - 15 credits


Academic prerequisites:

  • English - 3 units
  • Math - Course I
  • Keyboarding
  • Biology or chemistry


Professional requirements:

  • Black work shoes
  • Checkered pants
  • Name tag
  • Calculator
  • Food thermometer


Click here for a college in the HS application (pdf)



Teachers: Paul Dolan (Learn more about him)

Integration teachers: Mike Hazaz and Anne-Marie Sheehan (English)(Learn more about them by following the links)

Guidance couselor: Mary Lou Hamel (email Mary Lou)




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