• AEC in Saranac Lake

• NFEC in Malone

Two years of half-day study for high school juniors and seniors

Students gain the skills and knowledge that can lead to a wide range of employment in restaurants, hotels and other food services. The program gives students a strong background in food production, baking and pastry arts, table service and dining room management.

Teachers also give students the authentic experience of preparing lunch menus for the school’s staff and students, and students help plan, prepare, and serve many catered events in the school buildings. The program emphasizes quality production and pride in workmanship in an educational atmosphere that meets individual needs.

Each school year, Culinary Arts students participate in teacher-directed work experiences followed by an external work placement in a BOCES-approved site of the student’s choice.