The Culinary Arts Program offers the student an in-depth involvement in an à la carte and banquet food service operation, including baking.  Skills acquired are supplemented with new techniques and methods of cooking practiced on a broad spectrum of items.  Students are expected to demonstrate competencies in the following areas:  identifying principle characteristics of classical cuisine, expediting, staff management, developing a strong sense of timing and proportion; preparation and presentation of a well balanced selection of classical menu items; sanitation and self-confidence.  Students develop skills using a wide range of commercial equipment while working in our Elegant Chef and Bistro restaurant which is open to the public four days a week.

Graduates have found employment opportunities in areas such as sous chef, banquet chef, baker and baker’s assistant, front desk supervisors, and managers in area restaurants and hotels.  With advanced training careers are available as working chefs, food purchaser, cooks and pastry chef.

Articulation Agreements between Nashoba Valley Technical High School’s Culinary Arts Program and post secondary institutions:

Central Maine Community College
Food Preparation Sanitation- 3 credits
Nutrition and Food Quality- 3 credits

Essex Agricultural and Technical Institute / North Shore Community College
Basic Culinary Techniques- 2 credits
Intro to Breads, Pastries, and Desserts- 2 credits

Newbury College
Culinary Concepts & World Flavors- 3 credits
Breads and Rolls- 3 credits
Culinary Arts Internship - 3 credits

State wide Articulation Agreement 

Licenses, Certifications, and Affiliations

American Culinary Federation

American Heart Association Cardiopulmonary Resuscitation Certification (CPR)

Occupational Safety and Health Administration (OSHA) General Safety 10 Hour Certification 

National Restaurant Association ServSafe Certification