Instructor:  Chef Leonard Messina   

Culinary Arts students enrolled in this course will learn the art and science of quality food preparation and service. The Barry Tech learning environment has been praised by industry
experts as having one of the most sophisticated facilities in the country.

Aspiring chefs will develop a solid foundation of cooking skills through actual work experience using standard recipes. Not only will our students learn all the basic and advanced techniques, but also they will study safety, sanitation, and nutrition, as well as the Nassau County Board of Health regulations. Our young chefs will also prepare food for actual catered affairs including luncheons,conferences and parties.        

Students Will Learn: • knife handling and cooking • purchasing and storeroom procedures • customer service • technical math and professional development

They Will Prepare: • stocks, soups and sauces from scratch • meats, poultry, fish and vegetables • rice, pastas, potatoes and a variety of grains • salads and dressings • baked goods including rolls, breads, cakes, cookies, pies and muffins

 After graduation, students may elect to attend a 2- or 4-year college to further develop their culinary skills, or study food and nutrition or other hospitality subjects. Typical job titles in the culinary field include prep person, cook, short order cook, baker’s assistant and steward.