Culinary Arts Management
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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
