[re]Think High School - Nassau BOCES

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www.barrytech.org 2012–2013 Barry Tech Catalog of Courses
culinary arts
This course is certified by New York State.
Students enrolled in this course will learn the
art and science of quality food preparation and
service. The Barry Tech learning environment
has been praised by industry experts as having
one of the most sophisticated facilities in the
country. Aspiring chefs will develop a solid
foundation of cooking skills through actual
work experience using standard recipes.
Not only will our students learn all the basic
and advanced techniques, but also they will
study safety, sanitation, and nutrition as well as
the Nassau County Board of Health regulations.
Our young chefs will also prepare food for actual
catered affairs including luncheons, conferences,
and parties.
Students will learn how to:
• develop knife skills
• create vegetable cuts and cooking skills
• use and maintain equipment
• plan and price menus
• purchase commodities
• learn leadership and teamwork skills
• learn how to deal with customers, purveyors,
and staff effectively
They will prepare:
• stocks, soups, and sauces from scratch
• meats, poultry, fish, and vegetables
• rice, pastas, potatoes, and a variety of grains
• salads and dressings
• baked goods including rolls, breads, cakes,
cookies, pies, and muffins
Course available: Grades 11–12 Course length: 2 years
Placement: Regular Credits: Up to 4 CTE credits a year
Admissions criteria: Students need to have good fine and gross motor skills as well as be at grade level
for math and English.
earning high school credits
Students completing this two-year course may receive up to 8 CTE credits OR distributed credits
using any or all of the following:
1.0 credit Career and Financial Management 1.0 credit Math–Specialized
1.0 credit English 1.0 credit Science
career opportunities
After graduation, students may elect to attend
a 2- or 4-year college to further develop their
culinary skills, or study food and nutrition or
other hospitality subjects. Typical job titles in
the culinary field include prep person, cook,
short order cook, baker’s assistant, and steward.
college agreements
Upon completion of this course, students
may receive college credits subject to the
entrance requirements of each institution and
any additional criteria that may have been
established. Current college agreements include:
• The Art Institute of Philadelphia
• The Art Institute of Pittsburgh
• Baltimore International College
• Culinary Institute of America (CIA)
• Johnson & Wales University
• Lincoln College of New England
• New England Culinary Institute
• Suffolk County Community College
(Dual Enrollment)
• Sullivan County Community College
• SUNY Cobleskill
• SUNY Delhi
work experience opportunities
Students who meet all eligibility requirements
may participate in supervised, real-world,
work-based learning offerings that include
clinics, shadow days, internships, or paid
Co-Op experiences at workplace sites such as:
• Fairway Market
• Garden City Hotel
[re]Think the
[re]Think the
Environment
Environment
Learn the health benefits of natural food choices.