• Culinary Arts Program
     
    Culinary Arts
    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. Valuable experience is gained 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 gala historic events.  
      
    Culinary Arts Sm Skills you will learn:
    • Food preparation
    • Cooking methods
    • Fundamentals of baking
    • Cake decorating
    • Sanitation procedures
    • Purchasing and quality control
    • Duties of host/hostess and wait staff
    • Restaurant management
    • Introduction to food science and nutrition
    • Dietary/health 
     

    Hands-on Projects
    Create a Restaurant: Many of our aspiring chefs want to own and operate their own 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 is brought to our school each year at the Superintendent’s Dinner. The annual schoolwide 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 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 at Holy Cross College Worcester in the Dietician/Nutrition office
    • Owner & Executive Chef, Depot Street Tavern, Milford
    • Pastry Chef, Daniel Boulud Restaurants, New York City
    • Co-Founder and Proprietor, Boston Harbor Distillery
    • Summer Internship, Chatham Bars Inn
     
     

  • S E R V I C E   P A T H W A Y
    Culinary Arts

    INSTRUCTORS
    • Matthew Williams
    • James Bird
    • Kathleen Manoogian
    • Dawn Dubois
    • Steve Caligaris 


    CERTIFICATIONS
    • OSHA 10-hour Card: General Industry
    • Massachusetts allergen awareness 
    • Serv Safe™ Sanitation
    • Serv Safe™ Alcohol service 


    TECHNICAL & PROFESSIONAL CAREERS
    DIRECT ENTRY INTO WORKFORCE
    • Food & beverage service
    • Sous chef
    • Assistant pastry chef
    • Cake designer
    • Dietary aide

    Starting Salary: $30,000


    POST-SECONDARY CERTIFICATE/LICENSE
    • Manager of a food service, banquet,
      restaurant, or bakery
    • Caterer
    • Chef
    • Food service sales representative
    • Food writer or food critic
    • Sommelier
    • Food photographer

    Starting Salary: $45,000


    UNIVERSITY DEGREE
    • Dietician/Nutritionist
    • Executive chef
    • Hotel/restaurant management
    • Food scientist
    • Food technologist

    Starting Salary: $65,000


    JOB GROWTH
    Employment in the food and beverage industry is projected to grow 10 percent from 2016 to 2026, faster than the average for all occupations.


    Culinary Quote




















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