The New York Restaurant School (NYRS) is a leading institution for career preparation in the culinary arts and restaurant management industries.
Located at the juncture of the SoHo and TriBeCa districts of New York City, NYRS has seven state-of-the-industry kitchens. The School offers an 18-month Culinary Arts and Restaurant Management skills program that culminates in the Associate of Occupational Studies (AOS) degree. NYRS also offers certificate programs in Culinary Arts, Pastry Arts, and Restaurant Management. Degree and certificate programs may be completed on a full-time or part-time basis.
The School is a member institution of The Art Institutes, a system of 22 schools throughout the United States, offering post secondary education programs that prepare students for careers in the creative and culinary arts fields.
NYRS provides a strong externship program that helps students gain practical experience in the food service industry. Some of the top restaurants and patisseries in Manhattan that participate in NYRS externship program include Chanterelle, Payard, Jean-Georges, Vong, The Four Seasons, and Le Bernardin.*
NYRS enjoys an extremely high placement rate for students seeking employment in a field related to their program of study.
Some of NYRS notable alumni with establishments in New York City include Wayne Nish, executive chef/owner of March Restaurant; Amy Scherber, baker and founder/owner of Amy's Bread; and Lynne Aronson, executive chef/partner, Lola and Lola Bowla.
NYRS is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (2102 Wilson Blvd; Suite 302, Arlington, VA 22201) and the New York Board of Regents. The School's programs are registered with the New York Education Department.
NYRS also has an articulation agreement with Baltimore International College (BIC) permitting students who receive their AOS degrees at NYRS to enter BIC as juniors and to receive full credit for all courses taken at NYRS.
*Between January and December, 1999, 92.6% graduates available for employment were working in their field of study within six months of graduation with an average starting salary of $25,287.
Programs
Culinary Arts and Restaurant Management
The Associate of Occupational Studies (AOS) degree for Culinary Arts and Restaurant Management is a 93-credit program that focuses on both culinary arts and restaurant management. This program's culinary courses address basic skills and cooking fundamentals, food preparation and production methods, advanced culinary techniques, cooking for restaurants, basic baking, and cake and pastry preparation. This program's restaurant management courses address human resources, food service operations, beverages, menus and food production, marketing, merchandising, facilities design and equipment, and managerial accounting. Students must also complete courses in nutrition, sanitation, computer and mathematical applications, and career development. A 12-week externship in a restaurant, hotel, or food service establishment is also required. Full-time (72 weeks) and part-time (96 weeks) programs are available.
Culinary Arts Certificate Program
The Culinary Arts (CA) Certificate Program is a 48-credit program that focuses on culinary arts. This program's courses address basic skills and cooking fundamentals, food preparation and production methods, advanced culinary techniques, cooking for restaurants, basic baking, and cake and pastry preparation. Students must also complete courses in nutrition, sanitation, computer and mathematical applications, and career development. A 12-week externship in a restaurant, hotel, or food service establishment is also required. Full-time (48 weeks) and part-time (72 weeks) programs are available.
Pastry Arts Certificate Program
The Pastry Arts (PA) Certificate Program is a 36-credit program that focuses on baking and pastry arts. This program's courses address basic baking, cake and pastry preparation, and advanced pastry production. Advanced pastry production courses include danish, breads, cake decorating, mousse, petit fours, wedding cakes, chocolate work, and ice creams. Students must also complete courses in nutrition, sanitation, computer and mathematical applications, and career development. A 12-week externship in a restaurant, hotel, or food service establishment is also required. A 36 week full-time program and a 48 week part-time program are available.
Restaurant Management Certificate Program
The Restaurant Management (RM) Certificate Program is a 36-credit program that focuses on all aspects of managing a successful restaurant. This program's courses address the management of restaurant/food services operations, human resources, food production and menus, services and beverages, quantitative applications and managerial accounting, restaurant marketing and merchandising, and restaurant design, facilities, and equipment. The students must also complete courses in nutrition and sanitation. Only a part-time program is available. The program is 36 weeks full time and 48 weeks part-time.
The New York Restaurant School
75 Varick Street
16th Floor New York, NY 10013-1917
212-226-5500
1-800-654-2433
Admissions fax:212-226-5664
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Keeping books - monthly basis or four 13 week periods?
Posted by: LindaB
We have a restaurant with a full service bar - about 2M in annual volume. Currently, we keeep all books on a monthly bookeeping basis. Makes sense because we have so many monthly bills. We have 12 P&L periods, of course, and management bonus
The New York Restaurant School (NYRS) is a leading institution for career preparation in the culinary arts and restaurant management industries.
