Culinary Arts, Hospitality and Tourism
Since the middle of the 19th Century, New York City has been one of the largest international entry points into the United States. As immigrants moved to the country, they brought with them their diverse culinary traditions. Over the last 150 years, this melding of cultures has helped make New York an international culinary capital and food destination.
Today, as New York City comes out of the recession hospitality and tourism has boomed.The industry currently employees over 270,000 people in New York City, and is projected to increase by at least 33% by 2020. This demand comes at a time when the industry and consumers are become savvier about cooking techniques and ingredients. This awareness has caused a larger barrier of entry into the field, making it crucial for students to have a better grasp of fundamental skills including kitchen math, recipe reading, interpretation and creation.
Understanding this evolution, the DOE re-launched its Culinary Arts Commission in January 2014, and is now under the leadership of Chair Chef Philip DeMaiolo, Executive Pier Sixty and The Lighthouse, and Vice-Chair Chef Christopher D’Orzi, Regional Chef Instructor, SchoolFood. The commission is comprised of nine Culinary Arts related CTE program with programs located across all five boroughs, and industry partners such as: Restaurant Associates, Careers through Culinary Arts Program (C-CAP) and Union Square Hospitality.
For the school year 2014-2015 the Commission is focusing on:
- Ensuring CTE culinary curriculum reflects industry-validated 21st century technical skills and workplace competencies.
- Expanding site-visits, speaker series and internships for students
- Providing more hands-on professional development opportunities for teachers
CTE Industry Scholars Program
Interested in hosting a CTE Industry Scholar in the Culinary, Hospitality or Tourism sector? Please click here for more info.
Labor Market Information for the Culinary, Hospitality and Tourism Sector: