Students prepare food in a large commercial kitchen and manage a cafe and dining room. Instruction includes a Serve Safe safety and sanitation course, equipment and utensil usage, food production, customer relations, menu development, and supervisory skills. Students learn how to prepare and present a wide variety of foods, from appetizers to desserts, including international foods. Students provide a dining room and banquet service throughout the year for faculty, staff, principals, counselors, and other students.  

Semi-skilled areas of employment upon graduation include cook, prep-cook, dietetic aide, and baking assistant. Employment opportunities with a two-year degree include chef, pastry chef, dining room manager, catering manager, purchasing agent, personal chef, and food service supervisor. Opportunities with a four-year degree include executive chef, dietitian, restaurant manager, and executive pastry chef.

Interested in hiring our students?  Click this form to share information regarding your hiring needs with Chef Tracy Burgio, Culinary Arts Instructor at the Batavia CTE Center. 

Earn up to 16 college credits. Third-year math and science credit is available.