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