Adirondack Educational Center

Culinary Arts

Culinary Arts Overview
Grading
Homework Intervention
AM Assignments
PM Assignments
Professional Journaling
Work Based Learning
Technical Endorsement
ProStart
ServSafe
Food Costing
Substitute Teacher Plan
 

              Adirondack Educational Center Culinary Arts Program

Culinary Arts students receive meaningful exposure to food preparation and service in the areas of hot and cold food production, baking and pastry arts, as well as table service and dining room management.

Students gain valuable experience by preparing a daily menu offered to the staff and students at AEC. The Conference Room at AEC provide students with an opportunity to plan, prepare and serve customers for the many catered events in the building. The emphasis of the program is on quality production and pride in workmanship in an educational atmosphere that meets the individual needs of students. Academic skills are strengthened through integration of math, language arts, science and social studies into both theory and practical instruction.

Each school year Culinary Arts students participate in a teacher directed work experience followed by an external work placement in a BOCES approved site of the studentís choice.

The Culinary Arts program prepares students for a wide range of employment in restaurants, hotels and institutions that provide food services.

Culinary Arts students can apply to receive credit at the following institutions:

Paul Smiths College - 7 credits
SUNY Cobbleskill - 3-8 credits
SUNY Delhi - 8 credits

Career Opportunities include:

Chef
Restaurant Server
Food Production Manager
Operations Manager
Food Technologist
Inventory Controller
Dietician
Advertising and Marketing
Banquets and Sales Manager

Units of Study include:

ServSafe
Sanitation and Safety
Dining Room Service and Management
Techniques of Healthy Cooking and Nutrition
Short Order Cooking
Banquets and Institutional Feeding
Garde Manger
Vegetables and Starches
Soups, Stocks and Sauces
Meats and Seafood Cookery
Baking and Pastries
Menu Planning and Inventory Controls
Entrepreneurship

 

 

  John Roe CEC
Culinary Arts Teacher

Adirondack Educational Center
711 NYS Route 3
Saranac Lake NY 12983

(518) 891-1330 ext. 2028

jroe1@mail.fehb.org

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