Starting Salary
​25k

Job Growth:
​High Need

Salary
25k - 80k

Check

Out Our

Culinary

​Program
Course Description
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)
Course Content
  • Nutrition
  • Health, sanitation and safety
  • Menu planning
  • Food preparation
  • Purchasing and inventory control
  • Care and use of equipment and utensils
  • Banquet preparation
  • Dining room service procedures
  • Production cooking
  • Cafe Management
  • Baking and pastries
  • Customer service and hospitality
Career Opportunities Can Include:
  • Baker

  • Pastry Chef

  • Prep Cook

  • Dining Room Manager

  • Short Order Cook

  • Assistant Chef

  • Assistant Restaurant Manager
​
  • Caterer

College Agreements with:

Vicki Fitzgerald

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
Owners of Red's Place

"We are elated that we partnered with the TST BOCES Culinary Arts Program. Between the ease of the process and the quality of our intern, Aron. Aron came prepared and eager to learn each day. After his internship we were so impressed with his passion, work ethic and skills, we offered him a full time position. He has become a valuable asset to our team. We would be thrilled to partner with the TST BOCES Culinary Arts Program again in the future."

Terry Gawsee Paw
2020 Ithaca Alum

“I had a really great experience at CTE Culinary Arts. CTE Culinary Arts is a very fun class where I was able to experience hands-on learning. Once I learned that cooking was something that I really wanted to do, I decided to take the program. I am glad I did because if it weren’t for the class I would have had to catch up on knife skills, techniques, and food terms as well as conversions as I transitioned into Tompkins Cortland Community College’s  Culinary Arts program. The class is not just fun but has amazing teachers that you can really bond with and are there as a support, a guide, and a friend.”

Mattea Lajza
2021 Lansing Alum

"Baking brings me joy! From the time I was really young, I was in the kitchen baking with my Grandma. Bringing happiness to others with a baked treat fills my heart. I chose to attend the Culinary Arts program because it’s the first step towards a career as a Pastry Chef. As a first year student in the program, I'm learning techniques and skills in many different areas. The teachers are fantastic! They are encouraging, knowledgeable and they have passion for their students and the program. I look forward to my second year in the Culinary Arts program as a Senior."

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