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Advanced Culinary Experience NEW

Advanced Culinary Experience

Advanced Culinary Experience (ACE) is a senior-year pathway for select second-year Culinary Arts students who are ready to practice more demanding kitchen techniques. To be considered for the program, interested juniors must complete the first year of Culinary Arts with excellent attendance, a minimum GPA, and demonstration of consistent, dependable work ethic and professionalism. All students must also pass the ServSafe® Certification exam. Ideal candidates for the ACE program will show a desire to continue in the Culinary Arts field at a post-secondary or professional level upon graduation.

 

This program is located at the Mohawk Valley Community College Rome campus. Transportation is available.

 

What Students Learn 

The Advanced Culinary Experience program helps students develop a comprehensive understanding of the field through the study of:

  • Food Service Equipment
  • Introduction to Baking
  • Stocks, Soups and Sauces
  • Nutritional Science
  • Meat, Poultry and Seafood
  • Desserts and Baked Goods
  • Food Service Math

How Students Learn

Students gain hands-on learning experiences and industry skills through:

  • Classroom instruction
  • Working in a classroom kitchen lab
  • Catering campus events
  • Internships at local businesses

Career Exploration

This program prepares students for potential careers that include:

  • Executive Chef or Head Cook
  • Food Service Administrator
  • Director of Food and Beverage
  • Restaurant Manager/Owner
  • Dining Room Manager
  • Short Order Cook
  • Sous Chef
  • Baker
  • Cake Decorator
  • Pastry Chef

Course Credits

Upon completion of this two-year program (one year of Culinary Arts, one year of ACE), students will earn a total of 7.5 integrated high school credits:

  • 3 Units of CTE
  • 1 Unit each of English 12, Math 11, and Science 11
  • 1 Unit of Government & Economics
  • .5 Unit of Career & Financial Management

 

Students also have the opportunity to earn college credit, working toward their MVCC microcredential in Kitchen Competencies.

College & Industry Connections

This program provides further learning and career opportunities through college and industry connections such as:

  • Alfred State College
  • Monroe Community College
  • Mohawk Valley Community College
  • SUNY Morrisville
  • SUNY Cobleskill
  • NYS Pro-Start Program
  • New York State Restaurant Association

Students hold up a plate of pasta.

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