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CoSer: 101-3670

Contact

Valerie Kelsey
Interim Deputy Director
518-862-4744
valerie.kelsey@neric.org

 

2017-18 PRICING:
$11,334 per student,
averaged over 5-year period.
Click here for more information on enrollment averaging.

 

2016-17 PRICING:
$11,167 per student,
averaged over 5-year period.
Click here for more information on tuition averaging.

 

More Information

 

 

Culinary Arts & Hospitality Technology

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, Café 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.

Schoharie Campus

The Culinary Arts & Hospitality Technology program at the Schoharie campus exposes students to a range of rewarding careers. The program is based on the National Restaurant Associations ProStart curriculum, which teaches the skills and knowledge needed for employment in restaurants and catering houses, hotels and resorts, clubs, colleges and other places where food and people are served.

The program is also certified as an American Culinary Federation (ACF) ACCESS program, another nationally recognized accreditation.

Culinary Arts & Hospitality Technology students learn on campus in the classroom, kitchen and Terrace Room, and off campus at local restaurants, hotels and other businesses, as well as through public service events and culinary and hospitality skills competitions.

Students may earn nationally recognized ServSafe certification and a ProStart National Certificate of Achievement, and they compete for valuable scholarships at several colleges and universities. Students completing the program may enter the workforce or continue their education in college.

 

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