The Culinary Arts Program is designed to provide the students with a strong culinary foundation and practical skills necessary to succeed in the Food Service Industry. Graduates will acquire documented proficiencies in front of the house and back of the house activities. This program prepares students for a wide variety of entry-level positions in the Food Service Industry.
The Mission and goals of the Culinary Arts Program are as follows:
- That all students comprehend the importance of, and practice safety in the kitchen.
- That all students demonstrate the highest standards of personal hygiene and sanitation in the kitchen.
- That all students are provided the necessary work experience and skills for successful entry into the Food Service industry through on-the-job training in the shop.
- That all students are provided related instruction so that they develop a deeper knowledge of the arts and sciences of food preparation and service.
- That all students are made aware of the opportunities for post-secondary education and other related areas in the Food Service industry.
Students take part in the Massachusetts competency based program which measure's a student's performance on an ongoing basis. The competencies were compiled from the following descriptions.
Culinary Arts / Chef Training
An instructional program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentations, and familiarity or mastery of a variety of cuisine and culinary techniques.
Institutional Food Workers and Administrators . An instructional program that generally prepares individuals in managerial, production, and service skills used in the governmental, commercial, or independently owned institutional food establishments and related food industry occupations. Includes instruction in planning, selection, storing, purchasing, preparing, and serving food and food products; basic nutrition, sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments.
Culinary related studies the theory behind the cooking. The students will study subject areas ranging from the basic cooking techniques to specific regional cuisines. The course will also covers hospitality management and gives each student the opportunity to become serv safe certified. Each student will develop individual portfolios that can be used to reference information learned at the school.
- Food theory and science
- Serv safe certification
- International cuisine
- Sauce making
- Stock making
- Cooking Methods
- Hospitality management
The quantity foods section utilizes the student dining area to introduce students to quantity commercial cooking. Quantity commercial cooking prepares students to work in schools, hospitals, assisting living communities, retirement homes, factories, airlines, catering and other institutions engaged in volume feeding.
- Fundamentals of food production
- Breakfast cookery
- Food service safety and sanitation
- Soup preparation
- Line service
- Scullery and pot washing
- Vegetable preparation
The Restaurant is student operated restaurant where the students learn all aspects of a fine dining establishment the dining room has a capacity of 50. The dining room is open on Friday for a buffet style service and Tuesday through Thursday for an A la Carte service. The restaurant hours are from 11:00 am until 12:20 pm. We do take reservations and/or to go orders.
- Advanced food production skills
- International; cookery & classical cuisine
- Garde Manger
- Introduction Dining room service
- Menu planning
- Meat, game, & poultry cookery
- Seafood Cookery
- Stocks, soups, & sauces
Students will learn baking procedures following all safety and sanitation requirements. The students will prepare a variety of baked goods items that will be utilized by the Quantity Foods and Tea Room kitchens. Baked goods are offered for sale in the cafeteria. Requests for decorated cakes should be received two weeks in advance.
- Fundamental baking and pastry
- Cake decorating
- Breads, rolls, and yeast products
- Quick breads, muffins scones and popovers
- Desserts, pies, cakes, pate choux and assorted cookies
- Fruit preparation
- Special parties and functions
- Bake cart management / Cashier skills
- Students will demonstrate skills needed to get and keep a job.
- Students will demonstrate professionalism, including, reliability, honesty, responsibility, and ethics.
- Students will learn cash register and math skills.
Food and Beverage Management
This area introduces students to the competencies required to becoming a Food Service Manager. Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.
- Ordering / Inventory
- Daily Profit & Loss Statements
- Word Processing
- Receiving & Storage
- Business Math / Food Costing
Students receive Serv-Safe instruction and are given the opportunity to attain Serv-Safe certification. The Culinary Arts Program has been certified by the American Culinary Federation since November 2003.