The purpose of the Culinary Arts Program is to train students for employment opportunities in hotel, restaurant, cafeteria and other institutional food service operations. There is extensive daily hands-on learning in the lab, but also 5 to 8 hours of classroom instruction each week. Students are closely involved in the operation of the Vincent’s Bistro Restaurant on campus and are required to participate in off- premise and on-premise catering experiences. Co-ops in the hospitality field may be recommended for students who have mastered required competencies. Field trips to/and guest speakers from food purveyors, culinary schools, and numerous food service operations will enhance the student’s exposure to the food industry. Students will learn safety, sanitation, food preparation, cooking methods, and operations of a working restaurant. Students will enhance their skill in upper-level work such as classical pastries, chocolate work, garde manger, buffet catering, ice carving, cake decoration, sugar work, menu and nutrition planning, cost accounting, butchering, and use of natural foods. Students will be required to complete a cookbook and portfolio of their work.
2 credits in language arts, 2 credits in science, 2 credits in mathematics (Algebra I is required), two credits in social studies, and two elective credits. A total of 10 credits are needed for admission.
Strong work ethic, team player, ability to get along with many people, good math skills, willingness to work a flexible schedule, and a desire to advance professionally in the field.
High School Credits Earned
1 Credit in Math or Science
College Credits Earned
Community College of Maine
CUA 121 Food Preparation Sanitation (3 credits)
CUA 171 Nutrition and Food Quality (3 credits)
Articulation Agreements with Culinary Institute of America and Central Maine Community College.
We also have a Dual Enrollment with the New England Culinary Institute.
Students may enter the program as a junior or senior.
With instructor permission students may have the opportunity for a second year customized program that includes attending college classes.
Careers in Culinary (use Culinary as the key word)
Culinary Arts is one of the fastest growing employment areas in the nation; positions are available throughout the United States. The demand for trained, qualified people is extremely high.
The Culinary Arts Program at the Green Mountain Technology and Career Center (GMTCC) offers training for many positions in the growing field of food service and specializes in American regional and international cuisine. Students acquire practical skills and learn culinary theory in a variety of topics, through instruction that encompasses both food preparation and customer service. Directed by a Culinary Institute of America trained chef instructor, students study and prepare foods utilizing contemporary methods and state-of-the- art equipment. During different quarters, students prepare and serve lunch daily in our restaurant, Vincent’s Bistro, and prepare banquet meals in the Community Education Center satellite kitchen at the GMTCC. Students may also choose to participate in banquets, recipe contests, scholarship competitions, cooperative education, and internships to further develop their skills and enhance their creativity.
Click here for: Culinary Arts Curriculum Map