Culinary Arts II

Back to Culinary Arts Program

Instructors: Chef Dan Caron, Pastry Chef Rebecca Levesque, Pat Sarrazin, Education Technician
Students enrolled in the Culinary Arts Program will have the unique opportunity of learning 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. Students work in all aspects of Culinary Arts and service as well as maintenance, preparation of food, and budgeting.
Career Opportunities: Pantry Cook, Prep Cook, Short Order, Cook, Dining Room Service, Sous Chef, Chef,  Restaurant Owner/Operator, Catering Chef, Baker, Cake Decorator, Pastry Chef, Bakery Owner, Dietician, Food Service Director, Wedding Planner, Bed and Breakfast, Culinary Arts Instructor.
Course Topics • Menu writing • Culinary math • Purchasing, Sanitation • Sauces and their application to cooking • Breakfast cookery • Poultry cookery • Sauté cookery • Fry cookery • Baking • Advanced culinary arts and bakery lab topics • All aspects of cooking and running a business • Projects such as a video presentation, opening a restaurant in theory • Gourmet night dinner planning • Wedding cake assembly • Gourmet cheesecakes and tortes • Will meet the Maine Learning Results, workforse standards and American Culinary Federation Standards.
Sign up now – Click Here


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 • have the 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 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. and 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 is held in room The Green Ladle.