Students will learn the fundamentals of safety and sanitation, equipment operation, and how to prepare short order and large quantity cooking meals. Topics of study include: baking breads and pastries, creating main entrees, side dishes, and soups, practicing professional skills through customer service, menu planning, and recipe conversions. Students will work effectively with their team members, learn restaurant management skills through catering services, cake and pastry orders, and the complete operation of Bistro 555, the on-campus restaurant.
Concurrent Enrollment Credits
Tompkins Cortland Community College
HRMG 101: Food Service and Preparation (3 credits)
Culinary Arts Teacher
I began my culinary and hospitality journey at Paul Smith’s College in the Adirondacks, which also gave me the opportunity to study in France. There I received my bachelor's degree and then went directly into the workforce. I managed several restaurants along the way including: Mike’s Italian kitchen in Lake placid, The restaurant at McKenzie Childs, The Aurora Inn, The Faggo Bar and Grill as well as Chili’s in downtown Ithaca. After many years of restaurant work I went back to Oswego for my Master's degree in education. I have now been teaching the Culinary Arts program at TST for 13 years. My husband also teaches Culinary Arts at Cayuga Onondaga BOCES. Together we have two children, and as a family we enjoy traveling, going camping and taking long bike rides. I’m thankful everyday for my job and being able to do what I love, and be with students who are excited about the experience.
Liz & BJ Bliss
Terry Gawsee Paw