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School of Hospitality Management & the Culinary Arts
/ The Culinary Arts
The Culinary Arts
The Culinary Arts program is taught by Chef instructors with years of experience in
what is perhaps the most state-of-the-art culinary instructional facility in Metropolitan New York. The four new kitchen labs on the college’s New Rochelle campus include two à la carte, one banquet, and one baking and pastry kitchen outfitted with Jade commercial ranges, induction cook tops, and combination-oven/steamers that allow chefs to steam, poach, roast, broil, bake and “rethermalize” food simultaneously.
Inside
The Culinary Arts
Associate (A.A.S.) Degree Program in Baking and Pastry
Facilities
Associate (A.A.S.) Degree Program in Culinary Arts
Related
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Associate (A.A.S.) Degree Program in Hospitality Management
Bachelor (B.B.A.) Degree Program in Hospitality Management
Associate Degree Programs
Bachelor's Degree Programs
Liberal Arts and Continuing Ed
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