Put some steam into your plans for the future. Prepare and serve food as it’s done in the finest restaurants. Whether you dream of your own deli, gourmet restaurant or bistro, or you want a foundation to become a fine chef, this program will help prepare you for the excitement of commercial food preparation.
- Kitchen Safety and Sanitation
- Stocks, Soups, Sauces
- Cooking Methodology
- Baking & Pastry Arts
- Meat & Poultry ID
- Fish & Shellfish ID
- Dining Room Service
- Pasta, Grains and Starch Cooking
- Salad, Appetizer and
- Hors d’oeurves Preparation
- Regional American Cuisine
- International Cuisine
- Food Plate Presentation & Styling
- Breakfast Cooking
- Garde Manager
- Nutritional Cooking
Helpful Preparatory Courses
Biology
CTE Endorsement
Students must successfully meet the academic and attendance criteria for a two-year Wilson Tech Certificate of Completion, be High School diploma eligible, and pass a national certification exam: 2015-16 exam to be determined.
About the instructor
Nancy Kombert is a certified executive chef who has owned and operated a restaurant on the south shore of Long Island. She earned an associate’s degree from the Culinary Institute of America and has more than 20 years’ experience in the culinary field. She is also an active member of the American Culinary Federation.
Robert Scavo has been selected twice for Who’s Who in America’s Teachers. He has worked as a chef for the Ritz Carlton Hotels and the Hyatt Corporation. He holds an associate’s degree from Johnson & Wales University and certification from SUNY Oswego. He is a member of the Retail Bakers Associations and the National Restaurant Association, and the American Culinary Federation.