Program Instructor:
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David GroenewoldPhone Number: (802) 885-8334Email:
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General Program Description:
Culinary Arts is a highly creative area of study that can take you in many directions. By studying Culinary Arts, students prepare for careers in the foodservice industry. The chef-instructors help students discover their inner creativity using industry-level commercial kitchen equipment. The class operates as an actual food service facility. Students are exposed to the proper care and operation of kitchen equipment while preparing and serving food in our restaurant. Our facility simulates the typical foodservice workplace. They develop employability skills like dependability, communication, organization, problem-solving, and work ethic. These skills are important to be successful in the career field. Students start with the basics of safety, sanitation, and knife skills. Menu development, recipe conversions, and food cost percentage are exercised in detail using ratios, fractions, percentages, and other basic mathematical principles.
They also learn to read and follow recipes and rotate through the kitchen and bakeshop developing skills they need for work in restaurants, hotels, and other foodservice careers. We also focus on front-of-the-house skills, including table service, banquet service, host/hostess duties, P.O.S. (Point of Sale) system, and maintenance of front-of-the-house operations. Students may earn a national credential “ServSafe” through the National Restaurant Association and college credit through New England Culinary Institutes online program. After graduation, students can choose to continue their education or head to work in an industry that is starving for culinary talent. Many River Valley Technical Center Culinary students have gone on to Notable Schools such as Johnson and Wales, Culinary Institute of America, Paul Smiths, White Mountain Community College, and New England Culinary Institute. Relationships with these and other Post Secondary Schools offer our students; preferred acceptance, online classes, and generous scholarships. Dining is a leisurely experience, but the process of preparing the meal is fast-paced.
Program Highlights:
- Pro Start Curriculum is recommended by the National Restaurant Association.
- Articulation Agreements with the opportunity to attain 16 college credits
- Hands-on training with the latest techniques and equipment.
- Develop practical skills in the commercial kitchen, bakeshop, and River Valley Cafe.
- Gain leadership skills through the local SkillsUSA chapter.
- Take part in state competitions.
- Gain cooperative work experience.
Level One Highlights:
Pro Start Curriculum is recommended by the National Restaurant Association.
Culinary Arts Level One students learn the basics of safety, sanitation, knife skills, reading and following recipes as the students rotate through the kitchen and bakeshop.
Credit: 3 - 4 Elective Credits
Eligibility: Students in grades 11 and 12 (grade 10, with permission)
Prerequisites: Grade 10 Standing
Scheduled Class Time: Full-year; 2 hours per day either 7:45 AM to 9:45 AM or 11:40 PM to 1:40 PM
Level Two Highlights:
Pro Start Curriculum is recommended by the National Restaurant Association.
Culinary Arts Level Two students who are serious and motivated to continue their knowledge and skills will train in the kitchen, bakeshop, and the cafe. They will have the opportunity to gain a national credential "ServSafe" through the National Restaurant Association.
Credit: 2 -3 Elective Credits
Eligibility: Students in grades 11 and 12
Prerequisites: Grade of C or better in Culinary Arts I
Scheduled Class Time: Full-year; 2 hours per day either 7:45 AM to 9:45 AM or 11:40 PM to 1:40 PM
Post Secondary Opportunities:
- Certificate Program - Baking, Pastry, and Cooking
- Associate of Occupational Studies - Baking and Pastry
- Associate of Occupational Studies - Culinary Arts
- Associate of Occupational Studies - Hospitality and Restaurant Management
- Bachelor of Arts (B.A.) - Culinary Arts
- Bachelor of Science (B.S.) - Hospitality & Restaurant Management
Career Opportunities:
- Chef
- Baker
- Hotel Manager
- Restaurant Owner/Manager
- Hotel Management
- Resort Management
- Food stylist
- Food photographer
- Kitchen designer
- Personal chef
- Nutrition and dietary specialist
- Caterer
- Food and kitchen equipment sales representative
Embedded Academic Credit: Math
Industry Recognized Credentials
- ServSafe Manager - National Restaurant Association
- ManageFirst Inventory and Purchasing - Manage First
- Baking - National Restaurant Association
- Cooking - National Restaurant Association
- 10-hr OSHA Certificate - OSHA
- ManageFirst Customer Service - Manage First
- Prostart - National Restaurant Association
- Secondary Culinary Graduate - American Culinary Foundation
- ManageFirst Food Production - Manage First
- ServSafe Food Handler - National Restaurant Association
Vermont Career Technical Education (CTE) Program Critical Proficiencies
Pre-Tech Foundational CTE Programs
Program Advisory Members and Organization:
- Robert Lanoue - Retired Vermont CTE Culinary Arts Instructor
- Kimberly Bovill - Former Restaurant Owner Shona Grill
- Nick Matush - Copper Fox
- Patience Bearse - Bearse Bakery
- John Marston - Leslie's Restaurant
- David Caulkins - Vermont Academy
Program Links:
Quotes:
“You can follow your interests and develop new skills to use in life.”
“RVTC is fun and has a good learning environment. It’s a great way to find a career.”
“I love this class it teaches you so much and it's all around fun and the people are fun to be around”
Pre Tech Foundations/Intro Course Description - Springfield High Only
Introduction To Culinary Arts
½ credit
Instructors: Chef Groenewold
Introduction to Culinary Arts gives students a sampling of many aspects of the foodservice industry. Students will be introduced to the various career opportunities as they learn basic cooking and baking skills while exploring one of the largest growing industries. Instruction involves lectures, demonstrations, skill development, and practical application.