Culinary Arts Management
2-Year Program
Plattsburgh Campus
The Culinary Arts Management Program teaches young professionals the foundation skills needed for a career in the hospitality industry. Young professionals will utilize the two-year ProStart curriculum, supported by the National Restaurant Association, which includes classroom study, lab work, mentored work experiences, and experiential applications operating the on-site commercial kitchen. Young professionals will plan, prepare and serve meals and menus items, increasing their knowledge of food science and restaurant operations.
Course of Study
Level 1
- Orientation
- Food and Workplace Safety
- CPR/AED Certification
- Introduction to Commercial Equipment
- Customer Service
- Knife Skills
- Fruit and Vegetable Identification/Usage
- Introduction to Table Service
- Bakeshop Fundamentals/ Holiday Project
- Management Essentials/ Microsoft Office
- Potatoes and Grains
- Career Exploration/ Employability Skills
- Stocks, Soups, and Sauces
- Industry Internships
Level 2
- Orientation
- Food and Workplace Safety Review
- ServSafe Certification
- Culinary Techniques Refresher
- Breakfast Cookery
- Purchasing and Inventory
- Salads and Sandwiches
- Cost Control
- Advanced Bakeshop
- Meat, Poultry, Seafood and Fabrication
- Marketing
- Organic, Local, Sustainable
- Global Cuisine/Taste of the World
- Industry Internships
Please select a Division.
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
- Business Math
- Customer Relations
- Dining Room Service
- Food Costs Control
- Management
- Marketing
- Purchasing and Inventory Control
- Standard Accounting Practices
Career Connections
- Baker’s Assistant
- Busperson
- Cake Decorator
- Caterer
- Chef
- Food & Beverage Manager
- Front Desk Manager
- Host
- Line Cook
- Maitre D’
- Pastry Chef
- Prep Cook
- Restaurant Owner or Manager
- Short-Order Cook
- Waitperson
- Dietary Aide
- Health-Care Cook
- Entrepreneurship
Articulation Agreements
- Culinary Institute of America
- Johnson & Wales
- SUNY Canton
- Paul Smiths College
- SUNY Broome
- SUNY Cobleskill
- SUNY Delhi
- SUNY Plattsburgh
- Schenectady Community College
- United State Army
Certifications
- First Aid/CPR Certifications
- OSHA-10: Construction
- NWRC
Important Info
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