Culinary Arts Working as a chef, cook, or food preparation worker involves the ability to work as an efficient team member. Applying classroom theory in an industrial kitchen, students will learn food preparation and cooking methods, food-handling techniques, and sanitation procedures. Students also gain experience in buffet preparation and restaurant operation in the Trades Fare Restaurant on campus. This course provides students with a solid foundation for further career related training programs, and job opportunities are expected to be favorable for skilled workers.   Skills & Topics Employment Opportunities Buffet presentation Food identification Food preparation Kitchen management principles Measurement Nutrition, dietetics & food/beverage composition Plate presentation Professional skill development Purchasing & inventory controls Restaurant operation skill development Sanitation methods Baker Bed & Breakfast Proprietor Butcher Caterer Chef/Head Chef Dietitian Event Planner Food Scientist Host/Hostess Instructor Maitre-d’ Prep Cook Restaurant Manager/Owner Waiter/Waitress   License or Certification Possibilities Related College Studies ProStart Level 1 and Level 2 Certification Serve-Safe Sanitation Test Preparation Articulation Agreements Fulton Montgomery Community College Jefferson Community College SUNY College of Technology - Delhi Baking/Pastry Arts Casino Management Commercial Cooking/Catering Culinary Arts Food Services Food Production Food Service Administration Hospitality Management Institutional Foods Contact your school counselor or call the Career Services Office at 963-4255 for more information on this program.