Culinary Arts


This program encompasses many aspects of the foodservice industry including practicing and mastering essential safety and sanitation standards, cooking and baking methods, menu and recipe development, nutrition, global cuisine, restaurant management, entrepreneurship, table service and employability skills such as time management, communication, and reliability.

This program differs from a cooking or baking class that may be offered on a semester basis.

Culinary Arts is for students that are considering cooking, baking or a related area as a career. Students incorporate skills into running a full-service restaurant as well as fulfilling requests for special events and baked goods. Also included within this program is career readiness and exploration of many different types of culinary-related jobs such as food stylist, banquet chef, pastry chef, food scientist, food journalist, food sales and marketing, just to name a few.

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ServSafe Food Handler, ServSafe Food Manager are credentials that can be earned by Culinary Arts students. Work-based learning includes opportunities to job shadow, intern, and/or work in local restaurants and hotels, membership and potential competitions in SkillsUSA and the National Technical Honor Society. Students also have the opportunity to earn dual enrollment through the New England Culinary Institute.

High School credits available include: 

Dual Enrollment: “Students who complete the two year BTC Culinary Arts program and earn a “B” or above will receive four (4) credits from SUNY Delhi”.

There is no fee for these credits and students can use them once they leave BTC.


• Executive Chef
• Sous Chef
• Private/Personal Chef
• Pastry Chef
• Research Chef
• Nutritional Consultant
• Cafeteria Chef
• Caterer
• Professional Baker
• Restaurant Manager
• Hospitality Management
• Food Stylist and/or Food Writer
• Entrepreneur


Cheryl Niedzwiecki, MBA

Cheryl earned an associate’s degree from the Culinary Institute of  America (CIA) in Hyde Park, NY,  a bachelor of science degree from Johnson State College, and an MBA from the College of St.  Joseph, both in Vermont.

A certified hospitality instructor through the American Hotel and  Lodging Association, she also received  Chef de Cuisine certification from the American Culinary Federation. In addition, Cheryl is certified in sales and customer service through the National Retail Federation and has been involved with  DECA, a marketing association for students on the local, state and national levels, as well as a national commercial baking judge for Skills USA.  

Throughout her career, Cheryl has held chef, pastry chef and/or supervisory positions in restaurants, hotels, bakeries, health care facilities, colleges, and inns. She also owned her own business, making specialty cakes and catering various events from parties to weddings.

Cheryl has more than eighteen years of experience teaching and mentoring students of all ages in the areas of baking, cooking, customer service, business management, and hospitality and entrepreneurship.  

Download the Program sheet 

Program Outcomes

Successful students either enter the workforce directly, or continue to post-secondary education in culinary arts programs (such as New England Culinary Institute, Johnson and Wales University, and the Culinary Institute of America). Students will have the ServSafe Food Handler Certification for two years after successfully passing the exam, and ServSafe Foodservice Manager expires after five years. Students who successfully complete a Career Essentials end of year assessment in either baking or cooking will receive a certificate of completion from this organization. Students may also choose to study hospitality management related topics during their second year which would result in a Manage First certificate after successful completion of the assessment.

Get the Program Sheet in a Printable Version

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