SCA-Long Island occupies over 12,000 square feet of space in a suburban setting near major roadways in Syosset, Long Island. Four operating kitchens are equipped with standard equipment for commercial kitchens including professional ranges and ovens, deck ovens, convection ovens, proof-box, refrigerators, freezers, dishwashers, baker’s wood tabletops, low-boy refrigerator with marble top for candy making, as well as commercial equipment such as mixers, blenders, meat slicers, food processors, steam kettle, fryers, and a commercial walk-in box. The kitchen used in the Professional Pastry and Baking program also includes a new Alto Shaam combi-oven, a double convection oven and a 50-gallon capacity Carpigiani ice-cream production machine. Two attractive dining areas serve as student lounge space as well as a simulated restaurant environment, allowing students to serve other students and guests as part of the training program. Theory/lecture components of the culinary and pastry/baking programs are taught in well-lit, comfortable classrooms with a seating capacity of 20 students while kitchens are approved for a maximum class size of 20.
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