From prep cook to executive chef, and front desk to resort management, the hospitality and culinary industries offer a world of career possibilities.
Learning takes place in the classroom, kitchen, dining room and a fully functioning on-campus eatery (Cafe Anders in Albany and the Terrace Room in Schoharie). Students intern at local restaurants, hotels and other businesses, as well as through public service events and culinary and hospitality skills competitions. They also compete for college scholarships.
The Culinary Arts & Hospitality Technology program is certified as an American Culinary Federation (ACF) ACCESS program, and faculty are ACF-Certified Executive Chefs and Certified Chef Educators.
Students may earn nationally recognized ServSafe certification and a ProStart National Certificate of Achievement.
- Career & Financial Management (Introduction to Occupations) is required for students entering the first year of Culinary Arts.