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 How to:

    • Develop knife skills
    • Create vegetable cuts and cooking skills
    • Use and maintain equipment
    • Plan and price menus
    • Purchase commodities
    • Learn leadership and teamwork skills
    • Learn how to deal with customers, purveyors, and staff effectively

    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

    Career Opportunities
    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.

    College Agreements
    Upon completion of this course, students may receive college credits subject to the entrance requirements of each institution and any additional criteria that may have been established. Current college agreements include:

    • Stratford University
    • SUNY Cobleskill, NY
  • Culinary Arts

     Work Experience Opportunities

    Students who meet all eligibility requirements may participate in supervised, real-world, work-based learning offerings that include clinics, shadow days, internships, or paid Co-Op experiences at workplace sites.

    Certifications available:

    • ACF certified culinary graduate and certified junior culinary

  • Course available: Grades 11–12
    Course length: 2 years
    Placement: Regular
    Credits: Up to 4 CTE credits a year
    Admissions criteria: Students need to have good fine and gross motor skills as well as be at grade level for math and English.
    Earning high school credits: Students completing this 2-year course may receive up to 8 CTE credits OR distributed credits using any or all of the following:
    1.0 credit   Career and Financial Management
    1.0 credit   Math–Specialized
    1.0 credit   English
    1.0 credit   Science


    This course is certified by New York State

Human and Public Services

Barry Tech Guidance Office

  • Barry Tech Guidance Office

    Monday - Friday 9:00 AM - 3:00 PM

    (516) 622-6812/6814