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Capital Region Career & Technical School

Culinary Arts & Hospitality Technology at the Schoharie campus

Students cookThe 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.

Video: view a video clip 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.


Students learnHow 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

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


Click here for information on the Albany campus program.



Teacher: Nancy Iannacone (Learn more about her)

Integration teachers: Ken Bevan (English)and Brian Conway (Science) (learn more using the link)

Guidance couselor: Eileen Coffey (email her using the provided link)

TA: Tara Lyons (Learn more about her).



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