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Hospitality & Culinary Technology
(Schoharie campus)
The Hospitality and Culinary Technology program at
the Schoharie campus exposes students to a range of rewarding
careers. The program is based on the National Restaurant
Association’s ProStart curriculum, which teaches 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. The program is also certified as an American
Culinary Federation (ACF) ACCESS program, another nationally
recognized accreditation.
Hospitality & Culinary 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 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.
> Career
Oportunities:
Cooking: Prep cook, line cook,
pantry, short-order cook, dishwasher
Baking: Cake decorator, baker, pastry artist
Dining room: Host, waitperson, bus person, maitre d’
Business: Restaurant owner, front desk manager, food and beverage
manager
Related fields: Range of positions in the private and public sector
> Units
of Study:
Nutrition
Meal planning
Sanitation
Catering
Dining room service
Food production
Baking and cake decorating
Business math
Related study in hospitality & culinary technology
Integrated science (1st year students)
Integrated English (2nd year students)
> College
Articulation:
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 Smith’s College
Pennsylvania Culinary Institute
SUNY Cobleskill
SUNY Morrisville
SUNY Plattsburgh
Westchester Community College
Portfolio:
All
seniors
create
a
portfolio
which
they
present
to
teachers,
administrators,
peers
and/or
industry
professionals.
The
portfolio
includes
employability
information
and
exemplary
work
in
technical
and
communication
skills
that
students
have
created
and
developed
over
the
course
of
the
year.
Teacher
Profile:
Chef Iannacone
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