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Culinary Arts Management

Culinary ArtsLearn More

  • View/Download Class Brochure

Certifications

  • National Restaurant Association (NRA)
  • ServSafe, and First Aid/ CPR
  • NWRC/21st Century Skills

Articulation Agreements

  • Art Institute of Pittsburgh
  • Clinton Community College
  • Cornell Univeristy
  • Culinary Institute of Arts
  • Johnson & Wales
  • SUNY Canton ATC
  • New England Culinary Institute
  • Paul Smiths College
  • SUNY Cobleskill
  • SUNY Delhi
  • SUNY Plattsburgh
  • Schenectady Community College

2-Year Program

Plattsburgh Campus

The Culinary Arts Management Program teaches students the foundation skills needed for a career in the hospitality industry. Students will utilize the two-year ProStart curriculum, supported by the National Restaurant Association, which includes classroom study, lab work, mentored work experiences, and hands-on applications operating the on-site commercial kitchen. Students will plan, prepare and serve meals and menus items, increasing their knowledge of food science and restaurant operations.

Program Highlights

Culinary Arts

  • Catering
  • Desserts and Baked Goods
  • Fruits and Vegetables
  • Global Cuisine
  • Meat, Poultry, and Seafood
  • Nutrition
  • Potatoes and Grains
  • Safety and Sanitation
  • Salads and Garnishes
  • Stocks, Soups, and Sauces
  • Safety and Sanitation

Restaurant Management

  • Business Math
  • Customer Relations
  • Dining Room Service
  • Food Costs Control
  • Management
  • Marketing
  • Purchasing and Inventory Control
  • Standard Accounting Practices

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