Culinary Arts

The Culinary Arts program is a competency based Chapter 74 and American Culinary Federation approved program that prepares students for careers in hotels, restaurants, resorts, institutions and corporations. The program builds on a foundation of basic knowledge, skills, attitudes, behaviors, and work habits needed to be successful in this demanding industry. Students operate a fully equipped commercial kitchen and dining room encompassing restaurant, banquet, and buffet services through the two student run restaurants: the morning Java Café, serving breakfast, and the Brush Hill Bistro, serving lunch, which are open to the general public two days a week.

Students in the program receive instruction in the form of demonstration, lecture/interactive discussions, and hands-on experience. Students are assessed on industry standard competencies developed by the American Culinary Federation and the Federation of Dining Room Professionals. While meeting these standards and accepting responsibility for time management, food quality, and customer service, students develop skills in baking, culinary techniques, menu planning, and food costs and hospitality management. Training in proper use and maintenance of equipment, culinary tools, sanitation, and proper storage and handling of food are all part of the curriculum. Students in the program have the opportunity to become certified in the areas of ServSafe® Certification and Massachusetts ServSafe Allergen Certification through the National Restaurant Association’s Educational Foundation training program as well as  OSHA, CPR and First Aid.

Course Objectives

Using industry standards students will learn the following competencies:
– Develop a culinary skill set following the Massachusetts Culinary Arts Frameworks
– Integrated academics through project based learning
– Create a portfolio
– Recognize career pathway opportunities
– Interact safely in a shop environment
– Incorporate the use of industry standard technology and software
– Read, understand, and communicate in the language of the field
– Organize and research information
– Develop a professional appearance, exemplary work ethic and superior communication skills
– Develop customer relations
– Determine customers needs and process work orders
– Use technology to seek diagnostic techniques and repair procedures, parts information and labor rates

Instructors

Gingerbread Houses made by our Students

Gingerbread Houses made by our Students20151216_093707

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Culinary Cooks with Early Childhood Program at LPVEC

Culinary Cooks with Early Childhood Program at LPVEC

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Congratulations Culinary Students on achieving the Federation of Dining Room Professionals Apprentice Certification

Congratulations Culinary Students on achieving the Federation of Dining Room Professionals Apprentice Certification

Congratulations Goes to:

  • Carlos Aponte Roque
  • Cynthia Brames
  • Seth Bielinski
  • Britny Hefner
  • Reindhardt Hepburn
  • Austin Kline
  • Justin Nazario
  • Angel Laboy
  • Justin Zabarsky
  • Mike Porfilio
  • Mahki Scott

 

 

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GOLD Medal Winner Justin Nazzario- Vica Skills Leadership Conference – November 2015

GOLD Medal Winner Justin Nazzario- Vica Skills Leadership Conference – November 2015

Justin Nazzario brought home two gold medals from the Vica Officers Leadership Conference!! Way to go Justin!

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November NECI Visit with students

November NECI (New England Culinary Institute) Visit with students

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CTEC NEWS – September and October 2015 Culinary Arts:

CTEC NEWS – September and October 2015 Culinary Arts:

  • Community Service Volunteers from the program, along with other CTEC students and staff,  volunteered on the weekends at the BIG E West Springfield Lions Club food concession preparing food and serving.
  • The Bistro, student run restaurant is open to the public on Thursdays and Fridays from noon to 1 PM.
  • Oct. 9th Guest Speaker Chef DeLainey Broggi from Johnson & Wales University did a presentation on Food Science: Blackberry Agar Caviar.
  • Oct. 27th the students prepared dinner for 120 guests, all members of the CTEC programs Advisory Committees.
  • Oct. 28th Student Community Service Volunteers from the program participated at West of the River Chamber of Commerce Food Fest held at Chez Josef.  The students manned the CTEC Culinary Arts booth preparing and serving Butternut and Tomato Bisque and Ham, Cheddar and Apple Cranberry Slaw Baguettes.
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Food Fest at Chez Josef October 2015

Food Fest At Chez Josef October 2015 – Great Job done by all our volunteers

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Student Pumpkin Carving for Advisory Display October 2015

Student Pumpkin Carving Display for Annual Advisory Meeting October 2015

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Johnson and Wales Visit October 2015

Johnson and Wales Visit October 2015

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Boys and Girls Club of West Springfield Open House

Boys and Girls Club of West Springfield Open House March 2015

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