Culinary Arts I

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Instructor: Chef Dan Caron, Pastry Chef, Rebecca Levesque, Pat Sarrazin, Education Technician

The food service industry is one of the largest industries in the world. Students enrolled in the Culinary Arts Program will have the unique opportunity to learn in a functional restaurant and catering business run by a professional Chef with 35 years experience, and a Baker with extensive training in the art of pastries and cake decorating. This course is for serious students that would like to pursue a career in the Culinary Arts field.  It provides students with the opportunity to work in all aspects of Culinary Arts and hospitality service and to further their education in the food industry.
Career Opportunities: Pantry Cook, Prep Cook, Short Order Cook, Dining Room Service, Sous Chef, Chef, Executive Chef, Restaurant Owner/Operator, Catering Chef, Cake Decorator, Baker, Pastry Chef, Dietician, Banquet Coordinator, Food Service Director, Wedding Planner, Bed and Breakfast, Culinary Arts Instructor and many more.
Course Topics: • Safety • Sanitation • Culinary Math • Knife skills • Product Knowledge • The Five Mother Sauces and their Application • Equipment & Ingredient Technology • The Art of Garde Manger • Breakfast Cookery • Poultry Cookery • Sauté Cookery • Fry Cookery • Baking • Importance of Weighing and Measuring Ingredients • Yeast Doughs • Muffins, Cookies and Quickbreads • Creams, Fillings and Frostings • Cake Decorating
Course will meet the Maine Learning Results, American Culinary Federation Standards and work force standards.

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Students enrolling in the Culinary Arts Program should: • have the ability to use basic math skills that relate to the food service industry • have good attendance • have the desire to work hard • have a good attitude •  desire to pursue a career in the Culinary Arts field. • demonstrate creative thinking skills and artistic appreciation. • be able to stand for long periods of time • have the ability to work without supervision in a team setting. • have the ability to comprehend and demonstrate industry safety standards • have a reading Lexile Text measure of 1100 or above.

Partnership Programs: Up to 6 college credits from CIA, Central Maine Community College and Southern Maine Community College.
Students are required to purchase . . . • two chef jackets at approximately $15.00 to $20.00 each. • one chef hat at $10.00
Graduation Credits
High school credits awarded for successful completion of program: Junior year - 3 blocks / alternating days - 36 weeks / 3 credits Senior year - 3 blocks / alternating days - 36 weeks / 3 credits



Danny D Caron

Email Danny D Caron

EXPERIENCE: Chef Dan Caron has been in the food service business for over 40 years; teaching for 21... MORE


Rebecca Levesque

Email Rebecca Levesque

Education: Bachelor of Professional Studies in Baking & Pastry Arts Management. Graduated 1st in... MORE



This course meets Mon, Tue, Wed, Thu, and Fri.


This course is held at LRTC in room The Green Ladle.