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Culinary Arts

The Culinary Arts program is a competency based Chapter 74 approved program aligned with the Massachusetts Department of Education Vocational Technical Education Frameworks – Hospitality and Tourism Cluster – Culinary Arts 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, the Federation of Dining Room Professionals, and the American Hotel & Lodging Association. 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 are prepared for the ServSafe® Certification with a National Restaurant Association’s Educational Foundation training program certified instructor/proctor.

Course Objectives
Using industry standards students will learn the following competencies:
♦ Integrate 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
♦ Understand, utilize and practice safety and sanitation procedures
♦ Develop teamwork, organizational and time management skills
♦ Develop customer service skills
♦ Understand and utilize standardized measuring tools and conversions of measurements
♦ Develop industry standard culinary skills competencies
♦ Incorporate the use of industry standard technology and software

Program Benefits:
♦ National Restaurant Association ServSafe ® certificate preparation
♦ National Restaurant Association Allergen Awareness Training
♦ Federation of Dining Room Professionals Apprentice Program Certification
♦ American Culinary Federation (ACF) starting point status for ACF Certifications administered through the ACF Educational Program – it is based on documented work experience, education and professional activities.
♦ First Aid, AED, and CPR certification
♦ OSHA 10 Hour Safety Certification

Looking toward the future:
Students completing the Culinary Arts program have the option of securing gainful employment, continuing formal studies at the post-secondary level, or pursuing a combination of both. The Culinary Arts program has articulation agreements with Culinary Institute of America, Johnson & Wales University, Holyoke Community College and the Lincoln College of New England.

Through the articulation agreement with Holyoke Community College (HCC) students have the opportunity to earn college credits in both the Hospitality Management and Food Service Management Programs. HCC recognizes that the Culinary program is an American Culinary Federation (ACF) accredited program therefore graduates of the Culinary program holding ACF certified Culinarian status are not required to meet with the HCC culinary advisor before being awarded articulation credits for Culinary Foundations (CUL 100) and Baking Theory and Practice (CUL 110) and Sanitation and Safety (CUL111) provided the student has received the ServSafe® Certification. Students who have completed 225 hours of practical experience in a supervised setting concurrent with a weekly academic component and an average of 80 or higher have the opportunity to earn 3 credits for Cooperative Education in Hospitality Management (HCA 280).

Through the articulation agreement with the Lincoln Culinary Institute students have the opportunity to receive college credit for Intro to Culinary Arts (CUL 140), which will articulate into their Culinary Arts Program, Italian Culinary Arts Program and their International Baking and Pastry Program. In addition, qualified students who submit a National Restaurant Association Sanitation Certificate will be eligible for credit in Food Production Sanitation (FPR 113).

Through the articulation agreement with The Culinary Institute of America, students who submit a National Restaurant Association Sanitation Certificate will be eligible for 1.5 credits in Food Safety (ServSafe). In addition, students who enroll at The Culinary Institute of America’s Hyde Park campus within one year of high school graduation will be eligible for CIA’s Articulation Grant of $2,500.

Through the articulation agreement with Johnson & Wales, students must pass incoming exams in the courses for which they are applying for transfer credits under the guidelines of the University’s FAST articulation program.

<<< Student Files >>>



Ann Kimball
Exploratory & 1st year


Anthony Maspo
2nd & 3rd year
  • 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.
  • 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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