Career Academy of New York has been successfully training students for over sixty years in the culinary and hospitality fields. During this time, the school has offered a range of vocational training programs within these broad fields. Today, the school's primary focus is offering programs which provide the industry with skilled commercial cooking and hotel and restaurant management employees.
The Training: Our training is “performance based” with an emphasis on the skills needed to be successful in the workplace. Students are evaluated in terms of their overall achievement and development as professionals and potential employees in the fields for which they are trained. From the first day of school until graduation, students at Career Academy of New York are expected to develop as professionals who are ready, able and willing to work in their chosen fields. With student cooperation and dedication, the school strives to successfully assist students in making the transition from school to work. The programs prepare students through “hands-on” training to work in all types of facilities ranging from small independent operations to large corporations. Graduates of these programs work in restaurants, hospitals, resorts, hotels, motels, corporations, nursing homes and catering establishments.
The Atmosphere: The school prides itself on the warm, friendly relationship between the student body, the faculty and the administrative staff. Students are encouraged to discuss their school goals and issues with the instructors, staff and the Director. The Director and staff are available to all members of the student body for discussions about employment opportunities, continued education and assistance in meeting personal problems relating to their education. Facilities: To provide the student with an environment that closely parallels the working world of the food, hotel and medical industry, many aspects of our facility are patterned after commercial installations. The school is comprised of over 16,000 square feet of space occupying 2 floors.
Culinary: The facility includes four operating commercial kitchens equipped for quantity cooking, catering, baking and food preparation, as well as a dining area with a 70 person seating capacity. All students work in the areas of food production and service to become familiar with the “tools of their trade.” The international regional kitchen and dining room serve as the school’s in-house restaurant where students can demonstrate their achievements while experiencing the pressures of service. Hospitality: Hotel students also receive instruction that combines theory with practical training. They receive this training in the Opera-Fidelio computer system (HIS-Hospitality Information Systems), in banquet presentation and in front office procedures, as well as other management areas necessary for under-standing hotel operations. Medical: The Medical Assistant certificate program provides training in clinical and administrative procedures used by entry-level medical assistants working in hospitals, clinics, doctor’s offices and other healthcare settings. The clinical curriculum covers patient intake, vital signs, laboratory procedures, clinical procedures, including phlebotomy, and diagnostic testing, including electrocardiography (EKG). The administrative curriculum covers computer applications, insurance procedures, medical coding and billing and medical office management. Throughout the program, students learn the basics of anatomy, physiology and pathology along with the medical terminology most frequently encountered in the career setting. In all of the programs of study a work place environment has been created aimed at preparing students for future employment situations. APPROVALS & MEMBERSHIPS
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