Culinary Arts & Hospitality
The Culinary Arts & Hospitality Program at BOCES implements an industry-based program that includes kitchen basics, safety and sanitation, purchasing and inventory control, customer service, and food and control cost. Students complete two years of instruction and pass national assessments during each year. They must also complete a minimum of 10 hours of non-paid internship. Upon completion, the students are ready for careers in the hospitality industry and post-secondary opportunities.
The Curriculum includes:
- Basic food preparation
- Inventory control
- Introduction to culinary nutrition
- Culinary fundamentals
- Introduction to baking
- Workplace safety
- Hospitality management
- Front and back-of-house operations
- Introduction to food cost and control
- Culinary math
- Introduction to menu writing
The program places an emphasis on teamwork and interpersonal skills, academics, and technical skills. It requires adherence to dress, food sanitation, and safety codes.