Work as a management trainee, dining room supervisor, banquet sales coordinator, catering coordinator, or one of the many other options available! You'll also have the foundational skills needed to transfer to a four-year school if that's your next step.
Meet Your Instructors
Chef Debbie Schneider
Chef Schneider is the Syracuse president for the American Culinary Federation and holds multiple high-level certifications, including for executive pastry chef, CEPC and culinary administer, CCA. She's a Culinary Institute of America grad who has proudly owned multiple restaurants and a bake shop in CNY. Benefit from her valuable experience!
Chef Russ Madajewski
Chef Madajewski's 30+ years in restaurants started with an associate degree and turned into becoming an executive chef and then a food and beverage director in contract food management. He'll share with you his skills on developing new menus, supervising large staffs, and analyzing financials. He's also a member of the American Culinary Federation.
Chef James Taylor
Chef Taylor is no stranger to education - he earned four degrees from Johnson & Wales University where he taught as a chef instructor. He's also a member of the American Culinary Federation, a Certified ServSafe Instructor and Registered ServSafe Examination Proctor. Add in his masters in Business Administration and you'll get a holistic look at the industry.
Supporting you every step of the way!
Don't forget your financial aid!