Culinary Arts

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 classic 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 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

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