Starting Salary
|
Job Growth:
|
Salary
|
|
Course Description
The Culinary Arts Program at the Career & Technical Center at BOCES utilizes a hands-on approach to provide training in one of the most sought after career fields. Students learn basic theory of cooking and baking from our Chef Instructors. Students also learn Culinary fundamentals in our state-of-the-art professional kitchen. These fundamentals are then applied through hands-on practice and production during kitchen lab sessions.
|
|
Topics of Study
|
|
|
Career Opportunities Can Include:
|
College Agreements with:
|
|
|
|
|
Kathy Poppo
Culinary Arts Teacher
Hi, I'm Chef Poppo. I am one of the teachers in the Culinary Arts program. I went to Tri-Valley High School, and while there I attended the Culinary program here at CTE as a student. After that I went on to the Culinary Institute of America. I have worked at CTE for 15 years, and prior to that I was the Executive Chef at Dead End Cafe, The Trout and Bear, and Village Square Cafe. I have 36 years of experience in my field. One of the reasons that I wanted to become an instructor here was that while I was working as an Executive Chef, the employees that were working for me were subpar. I realized that I had an opportunity to give teenagers a better foundation of job skills so that they can be successful when they graduate high school. I also did not feel prepared when I went to college and I don’t want that to happen to my students. The best part of my program is that students learn foundational Culinary skills which will assist them in both post-secondary experiences as well as in life. Students also learn employability skills that will allow them to gain and retain employment. In my free time, I like to do woodworking and reading, and an interesting fact about me is that I have been training in Martial Arts for over 33 years.
Jennifer Weiss
Culinary Arts Teacher
Hello! My name is Jennifer Weiss. Before coming to CTE, I studied Culinary at the Natural Gourmet Institute. Afterwards, I interned at Tenth Ave Cookshop, then worked at North Branch Inn, The DeBruce, YO1, Haven Market, and as a personal chef for many years. My focus has been on health supportive, seasonal cooking, including gluten-free and vegetarian/vegan options. Prior to working in culinary, I taught in schools as a long term substitute teacher in a middle school, as well as with children with learning disabilities, and development disabilities. I studied at Pennsylvania State University and have been working in the industry for 14 years! The best part of our program is that even if students don't continue to study culinary after they graduate, they will be able to cook for themselves and others if needed. Knowing how to cook is definitely a way to eat healthier, save money, and take care of oneself. Besides cooking, I love reading, painting and hiking. A fun fact about me is I raise chickens and ducks and love hanging out with them!
|
Joanne Evans
|
