CULINARY ARTS

CULINARY ARTS I (AM Session)

The Culinary Arts program is designed to prepare students to pursue a career in the food service industry or for success in post secondary culinary education. Students will learn foundational skills including:

  • Knife cuts and safety

  • vegetable preparation

  • preparation of classic soups and sauces

  • potato and grain cookery

  • product identification

  • introduction to breakfast cookery

  • introduction to yeast breads, quick breads, pies, cookies, cakes and baking

Students will also be introduced to content area math including food costing, culinary units of measure, and recipe scaling. Year one students also support our onsite Brookside Restaurant by learning the following: intro to front of the house, table & buffet service, and customer communication.

CULINARY ARTS II  (PM Session)  

Year two builds upon the skills of year one. More advanced knife work, soups and sauces, breakfast preparation, baking and pastry elements including breads and cake decorating. Students also learn the skills of meat butchery, composting, and closing the kitchen 

Students also dive deeper into the Math curriculum focusing on ordering, reading order sheets, receiving products and stock rotation. Year two students operate Brookside Restaurant including back of house prep, front of house skills and food preparation. 

Important Culinary Arts Program Information

In year one students choose a pathway in either Culinary Arts or Baking & Pastry. Students still work in all skill areas, but choose a pathway for their NOCTI certification. Students will participate in a variety of functions and have the opportunity to be involved in community events. Lesson plans are aligned with National Restaurant Association and ProStart standards.

Skills for Success:

  • Ability to follow written and oral directions and demonstrate attention to detail

  • Demonstrate technical skills using a wide range of tools and equipment safely

  • Demonstrate math skills including measurements, fractions, decimals, addition, subtraction, multiplication and division

  • Have a commitment to good attendance, punctuality, and good hygiene practices

  • Utilize fine and gross motor skills

  • Understand that kitchen work requires long periods of standing and intermittent lifting

  • Be trustworthy around school supplies and equipment

  • Be self motivated, have a good attitude, and a desire to work hard

  • Have the ability to work without direct supervision in both a team setting and individually

 Credentials & Certifications:

  • OSHA 10 hour General Industry 

  • Year One: ServSafe Food Handler 

  • Year Two: ServSafe Manager (Optional)

  • NOCTI Assessment Culinary Arts or Baking & Pastry Certificate 

Articulation Agreements:

Central Maine Community College

Southern Maine Community College

New England Culinary Institute

Concurrent Enrollment:

Eastern Maine Community College

View our Culinary Arts Promo Video here.