Students will learn to master the four Ps – purchasing, preparation, presentation and profit – not only in the classroom, but with hands-on experiences that are critical in the field. Coursework includes nutrition, kitchen chemistry, hospitality law, menu merchandising and marketing, human resources and cost control and more.
Many of the courses for the Culinary Arts program are offered at our new Culinary and Event Center located in downtown Binghamton.
The facility – a complete renovation of the historic Carnegie Library — is a combination of the best of the old and new, featuring state-of-the-art classroom space, as well as garde manger and production kitchens, a fully equipped beverage lab for mixology classes, a full-dining room, a state-of-the-art lecture hall for cooking demonstrations, and more.
The Culinary and Event Center is the premiere location to train as a professional chef.
Many of our Culinary Arts courses will be offered in our state of the art Culinary and Event Center.
Learn more about the CEC