The Culinary Arts program provides our students with instruction and experience in baking, cooking and dining room service. In addition, restaurant management and the planning and preparation of meals are covered within the diverse curriculum. Students are trained to be work force ready and employable in restaurants, hotels, resorts, hospitals and other hospitality related employment. The program also provide our students with knowledge and skills such as: safety and sanitation, weights and measurements, ingredient/equipment identification and usage, cooking methods, baking and pastry arts, cake decorating, dining room service techniques, retail and restaurant management, and receiving/storage skills. In addition, students will also be Allergen Awareness, NRA Servsafe and OSHA Career Safe certified.
This course will provide students with the foundational knowledge and skills necessary to be successful in the Culinary Arts program. Students will receive instruction in culinary terminology used in food service/sanitation principals and individual/group hands-on instruction needed to begin their journey in the hospitality field. Introduction to the basic principles of OSHA and ServeSafe are also covered.
Skills: Basic Safety and Sanitation | Beginner Knife Skills | Personal Hygiene | Table Settings | Order Taking | Food Preparation
This course will provide a more in depth approach to entry level positions within the bakery, line and dining room. Students gain more experience in daily shop and restaurant operations. Gain more experience in professionalism, task and personal accountability, solid work ethic and self control. Students will also work towards their OSHA 10 certification Card.
Skills: Follow Intermediate Recipes | Salad and Sandwich Preparation Finish Baked Goods | Knife Skills | Utility Services | Food Storage | Service Techniques
This course will allow students to be rotated through intermediate positions and workstations with increased independence. Students are given more leadership opportunities as they perform as both upperclassmen and peers. Encouraged to develop their skills learned thus far, as well as newly acquired skills. Students are required to successfully complete the National ServeSafe certification exam.
Skills: Multiplying and Reducing Recipes and Formulas | Butchering | Various Cold and Hot Line Stations | Expediter | Dessert Presentation | Bread and Rolls and Cake Decorating
This course provides students with the opportunity to take on the role of station and shop managers. Student will hone organizational and time management skills. Introduction to a basic business plan with development and research. Explore and develop entrepreneurship and employment skills. Students are required to complete Allergen Awareness Certification and Shop Equipment Safety Performance Test Booklet.
Skills: Nutrition | Recipe Writing | Ordering/Receiving Expeditor/Sous Chef | Bakery Sales | Host and Catering Services
|OSHA 10 Hour|
|ServSafe Manager Certification|
|ServSafe MA Allergen Awareness Certification|
|Culinary Institute of America|
|Johnson & Walkes University|
|New England Culinary Institute|
|Massasoit Community College|
|Food Service Manager|
|Director of Catering|
About the Industry
The Culinary Arts program prepares students for direct entry into the hospitality industry. The students will learn to work the line, in the bakery, and run a live restaurant that is open to the public.
Chefs and head cooks work in restaurants, hospitals, private households, and other establishments where food is served. They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast-paced, but extremely satisfying and creative.
How to become a...
Line cooks and bakers usually need a high school diploma. Strong candidates will have had prior industry experience to give them a foundation. There are culinary and restaurant management college pathway options available. The key to success is a strong skill set, work ethic, and proven ability on the job.