This culinary arts program emphasizes “learning by doing” with special attention given to the practical side of professional food preparation. In our New York cooking school, you are prepared for a career in restaurants, bakeries, food service departments of corporations and health-related institutions, as well as in the rapidly expanding fields of catering and “food to go.”
Designed for students seeking evening cooking school instruction, this program focuses on “learning by doing” in areas like food preparation, catering, skills development and quantity food production. A special internship helps you prepare for an exciting position in the culinary arts after graduation.
The Hotel and Restaurant Management program prepares students for entry-level employment in the hospitality industry. Graduates work in hotels, resorts, restaurants, catering companies and cruise lines in a wide variety of positions including: guest services agent; housekeeping coordinator; sales/marketing assistant; human resources assistant; accounting assistant; food and beverage assistant manager; event planner; assistant restaurant manager, kitchen manager and food pantry agent.
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.
