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Capital Region Career & Technical School

Food Services

Culinary NickWhether interested in a career as a cook or a head waiter, students interested in the hustle and bustle of the restaurant atmosphere can find the training they need in the Food Services Program at Capital Region BOCES Career and Technical School.

Video: view a videoclip of students in action


Fast Facts (baker)

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

  • Job Projections: 6 percent annual growth in new jobs through 2026
  • Median U.S. Salary: $25,090 (in 2012)
  • Education requirements: Most bakers learn their skills through long-term on-the-job training. Although no formal education is required, some learn through an apprenticeship program or by attending a technical or culinary school.


How Capital Region BOCES CTE can get you there

Students who enjoy cooking can prepare for a range of positions through Food Services. They learn in a professional kitchen and dining room as well as in the classroom.

The curriculum includes safety and sanitation, restaurant operations, the hospitality industry and the basics of cooking. Students put their skills to the test with actual customers both in school and the community, and job placement assistance is provided.

Career & Techs Food Services and Culinary Arts programs follow guidelines developed by the American Culinary Federation. After completing Food Services, students will have valuable, independent living skills and may begin working or advance to the Culinary Arts & Hospitality Technology program.

Food Services is a Career Studies program for students who want to learn hands-on, at an alternative pace. These programs are designed to meet all the provisions of each students individualized educational program through providing challenging, developmentally appropriate career prep experiences. Career Studies programs have a student-teacher ratio of approximately 12:1 and are taught by teachers with substantial real-world experience in their given trade.

Click here for units of study.



Teacher: Mark Brucker (Learn more about him)

Guidance couselor: Mary Lou Hamel (email Mary Lou)

TA: Teresa Molineaux (Learn more about her)



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