Culinary Arts


CULINARY ARTS I
Recommendations: Students should have basic math skills and knowledge of algebra, have average reading and writing skills, and be computer literate. Basic knowledge of French culinary terms is helpful.

The Culinary Arts program trains students for a career in the Food Service Industry. Students learn basic food preparation, menu planning, baking and proper dining room service techniques through the operation of functions, banquet service, and outside catering events. Employment potential is excellent, and there are many post-secondary opportunities available. Students will complete a portfolio, compete in cooking challenges, learn basic prep of mother sauces, and complete basic knife cuts.

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

The Culinary Arts program trains students for a career in the Food Service Industry. Students will learn advanced techniques in food preparation and baking. They will also gain advanced knowledge of cuisines. Students will also learn an advanced dining room preparation of tableside cooking and advanced industry knowledge. Students will also help in a mentoring first year students in basic knowledge of culinary arts. Students will complete a portfolio, perform cooking demonstrations, make advanced sauces made with mother sauces, and be eligible for hospitality certifications.

Certifications Offered:
5 and 10 hour OSHA Card
Serv-Safe
SkillsUSA/NOCTI

College Credit Opportunities:
Articulation agreements with: Central Maine Community College
Culinary Institute of America
Eastern Maine Community College
Johnson & Wales University
Southern Maine Community College