Culinary Arts

The Culinary Arts Program is a very challenging program for students looking to go onto a two or four year culinary college, or work in the cooking field. You will learn all aspects of the food service industry such as food preparation, sanitation, baking, cake decorating, dining room service and gourmet cookery along with all the terminology that is needed to succeed in the culinary field.

Culinary Arts 1
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


Culinary Arts 2
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.

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.

Students are required to purchase (scholarships available):
*two chef jackets at approximately $15.00 to $20.00 each.
*one chef hat at $10.00

Chef Instructors:
Rebecca Levesque
Anthony Scherrer