Culinary Arts is the fastest growing industry in America today. Due to an ever-changing workplace and a newly defined global economy, the demand for highly skilled food service professionals is constantly increasing. Today’s customers possess sophisticated tastes and frequently connect food and business. Resorts and vacation areas are geared year round to meet the leisure needs of these business people. Institutional food service professionals are trained to feed the next generation from elementary schools through college.
Northeast’s Culinary Arts Program fully prepares students to make the choice of entering the workforce or continuing on to further education after high school. Each year of the Culinary Arts program has a separate content concentration area focusing on three major components of the hospitality industry that is unique to the student’s year in grade. In the related classroom culinary students are taught the theory and science for that year’s content area. During Shop week students staff and manage the “James Wallace Breakheart Inn”, an on-site, full service restaurant open daily to the public for lunch. Career technical pathway are full of post-secondary opportunities including but not limited to the “Tech Prep” program which allows eligible students to earn college credits while successfully completing Northeast Culinary courses. This is a tremendous jump start to a career and/or higher education. All Northeast Culinary arts graduates are trained by professionals to be professionals.
- Executive Chef
- Working Chef
- Sous Chef
- Banquet Chef
- Pastry Chef
- Garde Mange
- Breakfast Cook
- Broiler Cook
- Fry Cook
- Rounds Cook
- Assistant Manager
- Host or Hostess
- Waiter or Waitress
- Bus Person
COLLEGE ARTICULATION AGREEMENTS
- North Shore Community College, MA
- Newbury College, MA
- Johnson & Wales College, RI
- New England Culinary Institute, VT
- OSHA Ten Hour Safety Card
- Servesafe Sanitation Certificate
GRADE 9 EXPLORATORY – COURSE #CUX 1 CREDIT
The exploratory program introduces students to dining room service and back of the house production including bakery production, kitchen production, dining room service, sanitation, safety and basic rules and regulations of the industry.
GRADE 9 SHOP – COURSE #CUXF-16 10 CREDITS
Freshman students execute all the dining room duties while in shop. Students are exposed to all aspects of table service, use of a “Point of Sale” electronic system, sanitation and safety. Students experience weekly shifts in the kitchen and bakery to acquire basics of back of the house production.
GRADE 10 SHOP – COURSE #CU2 20 CREDITS
Curriculum for the grade 10 students addresses the front of the house with students developing kitchen and bakery skills. Content includes customer service, table service, cashier service protocols, using a “Point of Sale” electronic system, sanitation and safety procedures, host duties, kitchen and bakery utility services, cold food production, basic culinary skills, cookies and roll production and basic bakery skills.
GRADE 10 RELATED – COURSE #CU2R 5 CREDITS
Grade 10 related students will learn career terminology, kitchen safety, tools and equipment, food items, cooking methods and techniques, basic nutrition and culinary related math and science. The students will be prepared for the ten hour OSHA card. Sanitation laws and procedures, health and safety, and dining room service topics will be reinforced. Students will also begin post secondary career exploration.
GRADE 11 SHOP – COURSE #CU3 25 CREDITS
Grade 11 students will be concentrating on cooking and baking throughout the year. Topics include cooking methods, fruits and vegetables, grains, legumes, and starches, marinades, salads, and dressings, thickening agents, soups and sauces, cookies production, quick breads, yeast dough’s, pies production, bakery scaling and basic bench working techniques.
GRADE 11 RELATED – COURSE #CU3R 5 CREDITS
Grade 11 shop themes are reinforced during the related course. Cooking methods, fruit and vegetable identification, grains, starches, soups, stocks, sauces, dressings and baking fundamentals are emphasized. Culinary related math and science skills are developed. Related students will also begin to address their Junior/Senior project requirements.
GRADE 12 SHOP – COURSE #CU4 25 CREDITS
Grade 12 students will be concentrating on cooking and baking as well as front of the house management techniques. Content area addressed include advanced cooking and baking skills, pastries, puff dough, cake decoration, specialty pies and yeast dough products, merchandising, store management, sautéing, grilling, specialty sauce and soup production, buffet presentations, meat and seafood fabrication and dining room management. Grade 12 students maintain responsibility for food inventory, ordering, receiving and inspection procedures.
GRADE 12 RELATED – COURSE #CU4R 5 CREDITS
Safe sanitation will be taught. Meat and seafood identification, meat grading and fabrication, menu planning and design, food ordering procedures, pastry and cake production, management controls and procedures and advanced culinary related math and science will all be taught. The Junior/Senior project will be completed.