Over four years in our commercial teaching kitchen, students master cooking and baking skills, learn hospitality and restaurant management. Graduates earn a valuable NYS CTE endorsement on their diploma and the industry-standard NOCTI certification. Student chefs learn foundational culinary skills, demonstrating an understanding of terminology and techniques such as braising and grilling, alongside the ability to read, follow, and set up recipes mise en place. A focus is placed on safety and sanitation, requiring students to display knowledge of personal hygiene, proper cleaning and sanitizing methods, and safe knife usage and care. Students must exhibit an understanding of workplace injury prevention, fire safety procedures, and food allergen characteristics. They demonstrate proper food storage techniques for all types of goods and learn how to take both physical and perpetual inventory.