• Safe & sanitary food handling
• Operation & maintenance of kitchen & bakery equipment
• Restaurant & dining operations
• Customer service
• Hot & cold food preparation
• Preparation methods of cooking, breads, cakes, custards, pies & pastries
• Cake decorating skills
• Knife skills
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Available Academic Credits
• 3 CTE per year
• 1 science or math per year
Certification
ProStart ServSafe Sanitation
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• Line cook
• Short order cook
• Baker
• Executive chef*
• Catering chef*
• Pastry chef*
• Sous chef*
• Research chef*
• Restaurant manager*
• Nutritional consultant*
*Advanced Employment - additional training may be necessary
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• Johnson & Wales University
• Culinary Institute of America
• SUNY Alfred
• Paul Smith's College
• Bryant & Stratton College

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