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Capital Region Career & Technical School

Culinary Arts & Hospitality Technology at the Albany campus

CookiessFrom prep cook to executive chef, and front desk to resort management, the hospitality and culinary industries offer a world of career possibilities. The Culinary Arts & Hospitality Technology Program at the Capital Region BOCES Career and Technical Education (CTE) center is certified as an American Culinary Federation (ACF) ACCESS program, and faculty are ACF-Certified Executive Chefs and Certified Chef Educators.

Students are prepared for a multitude of careers in the industry, from prep cook, line cook, pantry, short-order cook, dishwasher and cake decorator, to baker, pastry artist, restaurant owner, front desk manager and/or food and beverage manager.

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 at CTE takes place in the classroom, kitchen, Cafe Anders and dining room. Students
also intern at local restaurants, hotels and other businesses and participate in public service
events and culinary skills competitions. culinary

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. Students completing the program may enter the workforce or continue their education in college

Click here for the units of study.

College articulation agreements

  • Schenectady County Community College - 2 credits (articulated) for students completing the National Restaurant Association ServSafe course.
  • Culinary Institute of America
  • SUNY Cobleskill
  • Johnson & Wales University
  • New England Culinary Institute
  • Paul Smiths College
  • Pennsylvania Culinary Institute
  • Adirondack Community College

Academic prerequisites 

  • Career & Financial Management (Introduction to Occupations) is required for students entering the first year of Culinary Arts.


Professional requirements

  • Complete chef and dining room uniforms


Read about Culinary Arts at the Schoharie campus



Teachers: Mark Brucker, Paul Rother and Paul Dolan (Learn more about them)

Integration teachers: Anne-Marie Sheehan (English) and Joanne Clegg (science) (learn more using the links)

Guidance couselor: Mary Lou Hamel (email Mary Lou)




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