This is one of the finest food preparation courses offered to high school students in New York State. It is designed as an open entry program, with student competencies established at five specific levels, based primarily on developing professional work habits and attitudes required by the industry.
Students begin the course by learning the fundamentals of safety and sanitation.
Then, through the operation of the on-campus Trades Fare Restaurant, students can develop skills in all aspects of food preparation. By preparing foods daily for the restaurant, students gain experience cooking gourmet soups, sauces, salads, meat, poultry, seafood and meatless entrees, and desserts. The art of buffet preparation, garnishing and plate composition are also important aspects of the program. A weekly rotation system exposes students to an entire range of restaurant experiences. A module schedule includes rotations through hot food preparation, cold food preparation, dining room operation, sanitation, baking, and short order cooking.