Our Culinary Arts program is for students who consider themselves enthusiastic foodies and enjoy pairing new and unique flavors and food combinations. In this program, students learn to multi-task, listen carefully, and communicate clearly as they develop the proficiency, knowledge, and skills necessary for success in the food, beverage, and hospitality industry. Students gain authentic food preparation and hospitality skills as they learn to operate our on-campus, full-service Three Seasons Restaurant, which is open to the public throughout the school year. Experience in the planning and production of our annual Superintendent’s Gourmet Dinner and other high-visibility catering opportunities such as trade shows, community functions, and historic events is invaluable.
Skills You Will Learn:
• Food preparation
• Cooking methods
• Fundamentals of baking
• Cake decorating
• Sanitation procedures
• Purchasing and quality control
• Duties of host and waitstaff
• Restaurant management
• Introduction to food science and nutrition
Create a Restaurant: Many of our aspiring chefs want to own and operate a restaurant that engages people through delicious food, top-tier service, and a comfortable atmosphere. Our juniors will learn the process of creating an entirely new restaurant through the Create a Restaurant project. Using their hospitality industry knowledge, students work in small groups to create and present a restaurant concept to potential investors. The students create the restaurant floor plan and craft a business plan that highlights the restaurant name, marketing logo, hours and days of operation, and printed menu. The written and oral project allows our students to utilize the skills and methods of an effective presentation learned through observing and discussing numerous culinary school demonstrations.
Annual Superintendent’s Dinner: The glitz and glam of a five-star dining experience are brought to our school each year at the Superintendent’s Dinner. The annual school-wide fundraiser is a project led by the seniors who design and produce an hors d’oeuvres hour menu followed by a seven-course meal. The menu, as well as the decorations, is inspired by a yearly theme selection, such as The Kentucky Derby, The Great Gatsby, and Alice in Wonderland. A team of students serves as the executive board to organize all details of the event from menu design, set decoration, marketing and publicity, food photography, and beverage and dining service. The event is an opportunity for students to experience the procedures and expectations of banquet events often held at major hotel chains worldwide.
College & Career Placement
• Food Scientist, Culinary Institute of America
• Co-op, Dietician/Nutrition Office of Holy Cross College
• Owner & Executive Chef, Depot Street Tavern, Milford
• Pastry Chef, Daniel Boulud Restaurants, New York City
• Co-Founder and Proprietor, Boston Harbor Distillery