The Culinary Arts & Hospitality Technology program at the Schoharie campus exposes students to a range of rewarding careers. The program is based on the National Restaurant Associations ProStart curriculum, which teaches the skills and knowledge needed for employment in restaurants and catering houses, hotels and resorts, clubs, colleges and other places where food and people are served.
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.
Fast Facts (head chef/cook)
Information provided by the U.S. Bureau of Labor Statistics
How Capital Region BOCES CTE can get you there
Culinary Arts & Hospitality Technology students learn on campus in
the classroom, kitchen and Terrace Room, and off campus at local
restaurants, hotels and other businesses, as well as through public
service events and culinary and hospitality skills competitions.
Students may earn nationally recognized ServSafe certification and a ProStart National Certificate of Achievement, and they compete for valuable scholarships at several colleges and universities. Students completing the program may enter the workforce or continue their education in college.
Click here for the units of study.
College articulation agreements
Click here for information on the Albany campus program.