Course Offerings

The Culinary Arts Program is a MA Department of Elementary and Secondary Education (DESE) Career Technical Education (CTE), Chapter 74 approved program and is a Member of the National Restaurant Association Educational Foundations ProStart Program. The NRA-EF ProStart program allows the students to earn industry certifications while in school under the supervision of our certified chefs.

Students are involved in all aspects of the operation of a food service enterprise. Students rotate weekly through cooking, catering, baking, and restaurant management and learn in a modern, clean, and safe professional kitchen. Advanced students learn to operate a small take-out restaurant focusing on the application of good business skills. In this program, students acquire the practical knowledge and decision-making demanded by the Culinary Arts Industry. Integrated into these courses are the Massachusetts Core Curriculum Frameworks (Science, Math, and English/Language Arts).

T602L TC Freshman Culinary
In this introductory course, students learn the fundamental concepts and practices related to preparing food in a commercial kitchen as they work alongside our Culinary 1 students. Safety, sanitation, measurements, knife skills, customer service, and basic cooking and baking skills are practiced. Students will begin to develop a foundation for employment in the food service industry and gain an understanding of the many professions it encompasses.

Length: One Semester – Available Semester 1 & 2, Block 1, 2 & 3 Only; Grades: 9; Credits: 10

T602 TC Culinary Arts 1
Using a competency-based, industry-relevant curriculum, students learn basic skills needed to work in a professional kitchen or bakery. Through direct experiences, students develop and apply basic cooking and baking skills, sanitation and kitchen safety skills, demonstrate cooperative and productive work habits, as well as develop and demonstrate an understanding of basic nutrition through menu planning. This course also includes a Hospitality/Tourism Management component.

Length: Year; Credits: 20; Grades: 10, 11; Prerequisite: Career Interest Survey

T842 TC Culinary Arts 2
Students rotate through cooking, catering, bakery, and front of the house/ management. Through direct application, students develop and demonstrate an understanding of the theory and practice of Culinary Arts and food service management. Students further refine their skills and knowledge during the first semester and then complete a culinary arts project, sanitation and safety skills, and basic nutrition, as seen through menu planning, cooperative work skills, and food preparation for the Falcon’s Nest Café. Projects will be exhibited to the Culinary Arts Advisory board for critique. This course will also include a Hospitality/Tourism Management component. This course includes an embedded Physical Education and Health component. Students in this course will not be required to take a separate Physical Education course.

Length: Year (Two blocks each Semester); Credits: 37.5 Culinary and 2.5 PE; Grades: 11, 12; Prerequisite: Culinary Arts 1

T992 TC Culinary Arts 3
Students propose and implement an in-house project during part of the school year. Using skills and competencies which the students have developed, students supervise the operation of the Falcon’s Nest Café. Seniors are made aware of possible Cooperative Education work, internship opportunities, and community service projects. Students enrolled in Culinary 3 who are applying to post-secondary colleges, have the opportunity to earn the ServeSafe certification. Students also prepare demonstrations for Culinary 1 and Culinary 2 students as well as mentor Culinary 2 students. This course also includes a Hospitality/Tourism Management component. This course includes an embedded Physical Education and Health component. All Culinary 3 students are given the opportunity to earn a 10 hour O.S.H.A. card by participating in the on-line CareerSafe Program. Students in this course will not be required to take a separate Physical Education course.

Length: Year (Two blocks each Semester); Credits: 37.5 Culinary and 2.5 PE; Grade: 12; Prerequisites: Culinary Arts 1 and 2
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