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Develop and Share Your Passion for Food
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Students prepare food in professionally equipped kitchens. They learn about nutrition, menu planning, catering, dining service, restaurant management, food production, as well as safety and sanitation codes.
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Units of Study
Introduction to the Restaurant and Food Service Industry, plus:
- Sanitation
- Kitchen Safety
- Kitchen Essentials
- Management Essentials
- Business Communication
- Stocks, Sauces, and Soups
- Holiday Gingerbread Display
- Fruits and Vegetables
- Potatoes and Grains
- Service to Customers
- Career Exploration
- ServSafe
- Nutrition
- Cost Control
- Purchasing and Inventory
- Sustainability
- Breakfast Food and Sandwiches
- Salads and Garnishing
- Baked Goods
- Meats, Poultry, and Seafood
- Marketing
- Cakes and Bread
- Desserts
- Plating and Garnishing
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College Credits
Monroe Community College Dual EnrollmentFSA 103: Fundamentals of Food PrepFSA 107: Menu Planning -
Articulation Agreements
- Alfred State College
- Monroe Community College
- New York State Pro Start: Cobleskill, Schenectady County Community College, Tompkins Cortland Community College
- Niagara County Community College
- Paul Smith's College
- Sullivan University
- SUNY Morrisville
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Licensing/Industry-Based Certifications
ProStart Certification
ServeSafe Food Handler Certification
ServeSafe Manager Certification
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Professional Outlook
Restaurant Cooks: 13.4% projected growth in jobs from 2018-28 in the Finger Lakes regionMedian Finger Lakes region salary: $30,410 per year (in 2021)
Source: NYS Department of Labor -
Teachers
Carol LupisellaCarol Lupisella is a chef with 25 years' experience in the food service industry. She is a graduate of the Culinary Institute of America and SUNY Brockport.Michael Mirabella -
Enrollment Information
Meet with your school counselor to discuss how Career & Technical Education at WEMOCO can benefit your career development. Your counselor can help you begin the enrollment process.
