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CULINARY ARTS

*Hot Stuff*

 

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.

 

Introduction to Culinary Arts

This hands-on, semester-length course is designed to give students an opportunity to experience a professional culinary situation before committing to a full culinary arts program. In addition to cooking lessons, students will be taught principles of safety, sanitation, tool use, reading culinary texts, reading recipes, basic math for cooking, accessing reference charts, graphs, and tables, and accessing Internet information.

Culinary Arts I

 

The Culinary Arts program utilizes the PRO-START curriculum from the National Restaurant Association (NRA) - along with the ServSafe Sanitation Food Handlers Certificate course. The curriculum is a two-year sequence. 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.

 

Culinary Arts II

 

The second year of the program will continue with more in-depth concepts and skills in the culinary and hospitality industries. Students in this program will also study the ServSafe Food Protection Managers Certificate course through the National Restaurant Association (NRA). Students will build on skills from Culinary Arts 1. Students learn about management by operating a restaurant and multi-faceted food service establishment. Evaluation will be similar to that utilized in Culinary Arts 1, with a stronger emphasis on hands-on cooking and management performance.

Articulation Agreements

 

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

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Instructor: Norma Smith

Phone: (207) 743-7756 ext. 2105
Fax: (207) 743-0667
Email: n.smith@msad17.org 

Instructional Asst: Erik Person

Phone: (207) 743-7756 ext. 2105
Fax: (207) 743-0667
Email: e.person@msad17.org