The Culinary Arts program is designed to prepare students for a career in the hospitality profession. Students will learn concepts in hospitality, restaurant management, and food preparation.
The employment outlook in the foods trade industry is projected to increase at a better-than-average rate for Maine. Because this geographic area encompasses one of the major tourist areas in the state, excellent employment potential is expected. The facility at OHCHS contains start-of-the art equipment and supplies which are used in the food preparation industry.
Culinary Arts I
During the first year of the Culinary Arts program, students are introduced to concepts in hospitality, food service sanitation, food preparation and presentation, baking, food management, menu planning, and nutrition. The program utilizes the PRO-START curriculum from the National Restaurant Association (NRA). The curriculum is a two-year sequence, and students will take a national exam at the end of each year.
During the first year, students are introduced to concepts in hospitality, food service sanitation, food preparation and presentation, baking, food management, menu planning, and nutrition. Evaluation is based on daily hands-on performance, practical cooking exams, written assignments, and extracurricular catering events. Students must have a desire to work with people, be willing to communicate with other students and teachers, have good personal hygiene, and a willingness to learn new things.
Culinary Arts II
The second year of the program will continue with more in-depth concepts and skill in the culinary and hospitality industries. Students will learn about management by operating a restaurant and multi-faceted food service establishment. Students in this program will also study the ServSafeSanitation course through the National Restaurant Association. Students will take the NRA exam to receive this certification.
Students will build on skills from Culinary Arts I. Students learn about management by operating a restaurant and multi-faceted food service establishment. Evaluation will be similar to that utilized in Culinary Arts I, with a stronger emphasis on hands-on cooking and management performance. Students will take the end of the year exam of the PRO-START curriculum.
The Culinary Arts program has articulated its curriculum with several post-secondary colleges. Students may obtain college credits for the learning opportunities offered at the Technical School. As part of these agreements, students have to be enrolled for a semester and prove they have met the requirements of the agreement. Culinary Arts currently has agreements with the following schools:
Central Maine Community College
CUA 121 Food Preparation Sanitation
CUA 171 Nutrition and Food Quality