The OACES Culinary Program provides students with an introductory experience to the food service industry in addition to daily operation of the OACES cafe.
The Culinary Program focuses on quality of preparation and presentation in both small and large quantity cooking. Both theory and hands-on experience are included in areas such as: menu planning, methods of cookery, table service, food control, sanitation and food costing. Advanced instruction includes basic managerial and supervisory techniques.
Training Duration: 3-6 months.
Schedule: Rotating 4 day a week schedule, Monday–Friday.
Class open to: All students.
Prerequisites: Exemplary attendance, ability to work well with others in a group setting.
• According to the Bureau of Labor Statistics, the average annual salary of cooks was $20,550 in May 2012. The average annual salary of chefs and head cooks was $42,480 in May 2012.
• The restaurant industry is the country’s largest employer after government with over 12.5 million jobs. According to the Bureau of Labor Statistics, employment of cooks is projected to grow 10% from 2012 to 2020.
• Post-secondary education includes clinical dietetics, culinary arts, food service administration, hospitality services, hotel management, pastry arts.
How to apply: Visit our information office Monday through Friday at our Welcome Center, 30 Hart Street, Rochester, NY or call us at (585) IMPROVE (585- 467-7683).