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Culinary Arts



CJ Wright

Belmont Center


Renee Martinelli

Ellicottville Center


Ed Waddell

Olean Center

Students in this course are actively involved in all areas of the restaurant industry using a state-of-the-art kitchen and dining room facility. This is a very hands-on fast-paced and intense professional program. Experiences include plating, portioning, and garnishing a variety of foods, meat preparation, standard restaurant-style preparation, daily safety, and sanitation inspection. Students will also learn planning, ordering, preparation, quality controls, service, and presentation. Students will prepare and serve high quality meals to faculty, students, and community groups. Students will also have banquet and catering experiences.

  • A student pours ingredients into a bowl
  • A student mixes ingredients in a bowl
  • A student places balls of no bake cookies on a cookie sheet.
  • A student testing the temperature of food.

Things You Get To Do

  • SkillsUSA Competitions
  • International Food Presentation
  • Pumpkin Carving
  • Gingerbread House Creation
  • Co-learn and teach with guest chefs and college students
  • Cater BOCES events
  • Operate window food service at school
  • Food preparation for community events

Where It Can Lead

  • Food & Beverage Director
  • Executive Chef
  • Restaurant Manager
  • Pastry Chef
  • Sous Chef
  • Bartender
  • Server
  • Line Cook

What You Can Earn

  • New York State Technical Endorsement on High School Diploma
  • ServSafe Certification

Go To College With Credits

  • Alfred State College
  • Bryant & Stratton College
  • Erie Community College
  • Jamestown Business College
  • Johnson & Wales University
  • Lincoln Culinary Institute
  • Paul Smith’s College
  • SUNY Cobleskill
  • Culinary Institute of America
  • Niagara County Community College

Where It's Held

Skills Learned in Class