Culinary Arts

The Culinary Arts Program offers the student an in-depth involvement in an à la carte and banquet food service operation, including baking.  Skills acquired are supplemented with new techniques and methods of cooking practiced on a broad spectrum of items.  Students are expected to demonstrate competencies in the following areas:  identifying principle characteristics of classical cuisine, expediting, staff management, developing a strong sense of timing and proportion; preparation and presentation of a well balanced selection of classical menu items; sanitation and self-confidence.  Students develop skills using a wide range of commercial equipment while working in our Elegant Chef and Bistro restaurant  which is open to the public four days a week.

Graduates have found employment opportunities in areas such as sous chef, banquet chef, baker and baker’s assistant, front desk supervisors, and managers in area restaurants and hotels.  With advanced training careers are available as working chefs, food purchaser, cooks and pastry chef.

Articulation Agreements between Nashoba Valley Technical High School’s Culinary Arts Program and post secondary institutions:

Central Maine Community College

• Food Preparation Sanitation   3 credits
• Nutrition and Food Quality   3 credits

Essex Agricultural and Technical Institute / North Shore Community College

s  Nutritional Science and Diet Technology

· Culinary Skills for the Nutritionist 3 credits

· Basic Culinary Techniques 2 credits

· Meat, Poultry and Fish Fabrication and Production   2 credits

· Intro to Breads, Pastries, and Desserts 2 credits

Johnson and Wales University

· New World Cuisine 3 credits

· Introduction to Baking and Pastry 3 credits

· Fundamentals of Food Service Production 3 credits

· Hotel Food and Beverage Operations 4.5 credits

Middlesex Community College

• Culinary Theory 3 credits
• Culinary Skills   3 credits
• Baking and Pastry Skills   3 credits

Sanitation and Food Service Operations   3 credits

Newbury College

s  Culinary Arts

· American Cuisine 3 credits

· Stocks, Soups and Sauces 3 credits

· Desserts 3 credits

· Breads and Rolls   3 credits

· Culinary Science & Theory*   3 credits

* Serve-Safe Certification required

Licenses, Certifications, and Affiliations

• American Culinary Federation
• American Heart Association Cardiopulmonary Resuscitation Certification (CPR)
• Occupational Safety and Health Administration (OSHA) General Safety 10 Hour Certification
• National Restaurant Association ServSafe Certification