The Culinary Arts
program is a competency-based Chapter 74 approved program aligned with the Massachusetts Department of Education and Secondary 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 demonstrations, 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 the proper use and maintenance of equipment, culinary tools, sanitation, and proper storage and handling of food are all part of the curriculum. Students prepare 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
- 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
Certifications/Licenses:
- National Restaurant Association ServSafe ® certificate preparation
- National Restaurant Association Allergen Awareness Training
- Federation of Dining Room Professionals Apprentice Program Certification
- American Culinary Federation /ACF Educational Program Certificates of Achievement
- BLS CPR w/AED
- Heartsaver First Aid
- OSHA 10-Hour General Industry Certification
Looking toward the future:
Students successfully 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.
Post-Secondary Options:
| Berkshire Community College Culinary Institute of America | Holyoke Community College Johnson & Wales University Paul Smith College | New England Culinary Institute University of Massachusetts – Isenberg School of Management |
Career Opportunities:
Entry-level Jobs – High School Diploma – On-the-Job Training/Apprenticeship
| Assistant/ Line/Prep Cook Bartender Dining Room Supervisor Dishwasher | Food Expeditor Guest Service Agent Host/Hostess Maitre’d | Reservation Clerk Sauté Cook Sous Chef Waiter/Waitress |
Skilled Jobs – Technical/Community College/Associates Degree or Certificate
| Baker Banquet Manager Butcher Caterer Chef | Cruise Line Representative Dining Room Manager Event Planner Food Service Manager Purchaser | Restaurant Manager Recreation Manager Reservation Manager Sales & Marketing Director Sales Representative |
Professional Careers – BS/MS Degree/Graduate Studies
| Cruise Director Dietitian Executive Chef Food & Beverage Director Food Chemist | Food Photographer Food Stylist Food Writer Hotel/Restaurant Manager Menu Developer | Nutritionist Recipe Developer Recreation Director Research Scientist Trainer |
Instructors
| (Bistro) Ext. 1153 | (Bistro Kit) Ext. 1156 |
 Deborah Ashe Exploratory & 1st year Ext. 1165 |  Anthony Maspo 2nd & 3rd year Ext. 1152 |