CTE - Culinary Arts

CULINARY ARTS  is a competency-based Career & Technical Education program offered at Milford High School & Applied Technology Center. To become a  completer in this program, students must pass both Culinary Arts I and Culinary Arts II with a grade of “C” or better.  Students are eligible to earn Industry-Validated Certificates or Credentials by passing the Pro-Start exams administered to program completers.

 

 

Culinary Arts I                                   1837    

2 Credits  Full-Year             Grades 10-12

Culinary Arts I is the first half of the Culinary Arts Program. Students learn to work in a professional kitchen with constant focus on sanitation and safety. In our industry standard food production setting, students learn techniques in hot and cold food preparation as well as baking. Students in Culinary Arts I will begin to develop food service management skills in the areas of customer service, cost control, communication, leadership, and problem solving. Students will gain knowledge in the areas of nutrition, organizational structure, and sustainability. Windows on West Street, our on-campus restaurant, affords students the opportunity to develop "front-of-the-house" skills. Students develop collaboration skills and learn how to function as a member of a team - highly desirable skills in the hospitality industry or any industry.

Note: All CA I Students are required to purchase program approved chef’s coat and hat (approximately $25.00).

*Enrollment preference given to 10th and 11th graders.

College Credits: 3 Running Start College Credits are available through Nashua Community College to 10th-12th graders.

Prerequisite: None

Culinary Arts II                        1838   

2 Credits  Full-Year             Grades 11-12

This program continues to follow the nationally recognized ProStart curriculum developed by the NRAEF. Culinary Arts II offers advanced students the opportunity to further enhance the food preparation and management skills learned in Culinary Arts I. They will learn food development and marketing, and will increase their knowledge of cost management through understanding of income statements, purchasing, inventory control, and menu analysis. Through the operation of Windows on West Street, students will gain experience in volume food production, live customer service, and restaurant management. Students will be expected to provide high quality food preparation and professional level table and counter service. They will develop a higher level of professionality, teamwork, and leadership. Preparation for the Level II ProStart Certificate Exam is a priority. The work experience embedded in the ProStart curriculum will take on increased significance for advanced students as it is required for the NRAEF Certificate of Achievement (COA). This work experience is NOT a requirement for program completion, but students are strongly encouraged to participate.

Prerequisite:  Completion of Culinary Arts I 

Note: CA II students are responsible  to purchase chef pants to complete their uniform (approximately $20.00).

College Credits: 3 Early College Credits are available through Nashua Community College.  

 

 

   

ADDITIONAL ELECTIVE IN CULINARY ARTS 

  

Introduction to Culinary Arts                1836     

1 Credit               Grades 9-10

Introduction of Culinary Arts is a hands-on experience, focusing on the preparation of appetizers, soups, salads, breads, main dishes, sides, and desserts. Students will gain experience and knowledge through teacher demonstrations, research projects and food labs. There is emphasis on kitchen safety, basic knife skills and safe food handling. In addition, students will gain knowledge in basic nutrition, culinary history, food traditions and careers in the hospitality industry.