Overall, this program nurtures the culinary, baking, and hospitality talents of students, empowering them to excel in these interconnected disciplines and pursue a fulfilling career in the vibrant world of food and hospitality. Students use professional equipment and are trained by expert chefs from the 9th to the 12th grade. The curriculum includes: culinary, baking & pastry, and hospitality management, catering, restaurant operations and management, advanced desserts and bread making.
Students enter competitions and receive an average of $250,000 – $300,000 a year in college scholarship money. Through our CCAP affiliation our students also have an opportunity for paid summer internships at some of the finest restaurants, corporate dining facilities in NYC. Restaurants such as Nobu, Nobu 57, The Rivington, Dos Caminos, Red Rooster, Free bird, American Grill, Porterhouse, Hudson Grill, Sony, Museum of Natural History and countless more.
In addition to paid summer internships there are apprenticeship opportunities available for our graduates to move directly into the hospitality industry after graduation. Students get community service and real world experience through our catering program cooking for the community and throughout the city in venues such as Cippriannis, New World Stages, YMCA, and many more. During junior and senior years students have an opportunity to join our summer study abroad affiliation with Florence University of the Arts and take accredited college courses in Rome and Florence Italy. We are the only culinary program in the country with this opportunity. For a discounted price students can spend 3-4 weeks studying culinary in Florence while earning college credits.
