From prep cook to executive chef, and front desk to resort
management, the hospitality and culinary industries offer a world of
career possibilities. The Culinary Arts & Hospitality Technology
Program at the Capital Region BOCES Career and Technical Education
(CTE) center is
certified as an American Culinary Federation
(ACF) ACCESS program, and faculty are ACF-Certified Executive
Chefs and Certified Chef Educators.
Students are prepared for a multitude of careers in the industry, from prep cook, line cook, pantry, short-order cook, dishwasher and cake decorator, to baker, pastry artist, restaurant owner, front desk manager and/or food and beverage manager.
Fast Facts (head chef/cook)
Information provided by the U.S. Bureau of Labor Statistics
How Capital Region BOCES CTE can get you there
Learning at CTE 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
Click here for the units of study.
College articulation agreements