CULINARY ARTS I                                                                   

The Culinary Arts program trains students that are serious about a career in the Food Service Industry.  Students learn basic food preparation and safety, menu planning, baking fundamentals, and proper dining room service techniques through daily lab work.  Students are expected to participate in in-house functions, banquet services, and outside catering events coordinated by professional chefs with over 30 years of combined experience.  Employment potential is excellent, and there are many post-secondary opportunities available.  Students will complete a resume, compete in cooking challenges, learn basic prep of grand sauces, explore the pastry arts, and complete basic knife cuts. 

Students will have opportunities to participate in ProStart Culinary Team Competitions, ProStart Management Competitions, and/or SkillsUSA Hospitality Competitions.

Qualities of a Successful Student

Basic math skills, especially with fractions, have average reading and writing skills

Good attendance is a must, be self-motivated, the desire to pursue a career in the Foodservice Industry

Be able to stand for long periods of time, have the ability to work in individual and team settings, and have the ability to comprehend oral instructions

Good hygiene practices

Certifications Offered

ServSafe Food Handler

NOCTI Prep Cook

OSHA 10

College Opportunities

Articulation agreements with:  

Central Maine Community College

Culinary Institute of America

Eastern Maine Community College

Kennebec Valley Community College

Southern Maine Community College

CULINARY ARTS II                                                                   

Prerequisites: Students who have successfully completed Culinary Arts I may apply.  Applications will be considered based on a CATC rubric.

The Culinary Arts II program further trains Culinary I students that are serious about a career in the Food Service Industry. Culinary II students will learn advanced techniques in food preparation and baking. They will also gain advanced knowledge of cuisines from professional chefs with over 30 years of combined experience.  Students will learn advanced dining room preparation and advanced industry knowledge. Students will also help in mentoring Culinary I students in basic knowledge of culinary arts.  Students will be held responsible for leading, coordinating, and accomplishing advanced assignments using independent performance. Students will complete a virtual portfolio, perform cooking demonstrations, make advanced sauces made with grand sauces, bake complex pastries, and be eligible for hospitality certifications.

Students will have opportunities to participate in ProStart Culinary Team Competitions, ProStart Management Competitions, and/or SkillsUSA Hospitality Competitions.

Certifications Offered

ServSafe Manager

NOCTI Cook

College Opportunities

Articulation agreements with:  

Central Maine Community College

Eastern Maine Community College

Kennebec Valley Community College

Southern Maine Community College

Dual enrollment with  

Kennebec Valley Community College

Southern Maine Community College