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August 01, 2015
Capital Region Career & Technical School

Culinary Arts & Hospitality Technology at Career & Tech's Albany campus

From prep cook to executive chef, and front desk to resort management, the hospitality and culinary industries offer a world of career possibilities. Culinary Arts & Hospitality Technology is certified as an American Culinary Federation (ACF) ACCESS program, and faculty are ACF-Certified Executive Chefs and Certified Chef Educators.

Learning takes place in the classroom, kitchen, Cafe Anders and dining room. Students also intern at local restaurants, hotels and other businesses and participate in public service events and culinary skills competitions.

Students may compete for scholarships at several colleges and universities. A number of students from both campuses earn such awards each year and gain valuable financial assistance for college. Students completing the program may enter the workforce or continue their education in college.

Video: view a videoclip of culinary classCulinary Arts students at Albany campus















  • Students create a portfolio which they present to teachers, administrators, peers and/or industry professionals. The portfolio includes employability information and exemplary work in technical and communication skills that students have created and developed over the course of the year.


Academic Prerequisites:

  • Career & Financial Management (Introduction to Occupations) is required for students entering the first year of Culinary Arts.


Professional Requirements:

  • Complete chef and dining room uniforms


Units of Study:

  • Nutrition
  • Meal planning
  • Sanitation
  • Catering
  • Dining room service
  • Food production
  • Baking and cake decorating
  • Business math
  • Integrated science (1st year students)
  • Integrated English (2nd year students)


Career Opportunities:

  • Cooking: Prep cook, line cook, pantry, short-order cook, dishwasher
  • Baking: Cake decorator, baker, pastry artist
  • Dining room: Host, waitperson, bus person, maitre d'
  • Business: Restaurant owner, front desk manager, food and beverage manager


College Articulation:

  • Schenectady County Community College - 2 credits (articulated) for students completing the National Restaurant Association ServSafe course.
  • Culinary Institute of America
  • SUNY Cobleskill
  • Johnson & Wales University
  • New England Culinary Institute
  • Paul Smith's College
  • Pennsylvania Culinary Institute
  • Adirondack Community College


Read more about it:


Teacher Profiles:


Link to chef brucker's page

Read about Culinary Arts at the Schoharie campus


What's new?:

  • The Capital Region's top 16 restaurants, as ranked in terms of revenue, earned more than $52.2 million in 2008, employ more than 1,000 people, and can seat more than 1,900 guests. [The Business Review]



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