In this two-year NYSED-Approved CTE Program, students learn about the fast-paced careers of the food service industry. Students gain experience in both front- and back-of-the-house operations. Students begin by developing their knife skills and using appropriate cooking methods for different foods. Opportunity is provided for students to learn safe methods of food handling and storage through the ServSafe program. Initial food production is small scale. Students graduate to planning and production for a class-run restaurant, Three Seasons. Internships with other professionals in the field extend students' learning experience. Students develop both individual and team culinary skills.
