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.
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.
Program Assistantships or Independent Study opportunities may be available to selected students for credit. Interested students that have completed the core of the Culinary Arts program should discuss these possibilities with the program instructor.
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.
CTE Articulation Agreement possible for Keene State College bound students : Keene State College will award college credits for CTE program completers who attend Keene State College. Students must earn a "B" average. Please use the link above to pursue this credit with Keene State College.
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CTE Work Based Learning
1/2 Credit*
1 Credit*
Grades: 11 - 12
Work-Based Learning (WBL) provides advanced CTE students the opportunity to learn about the world of work. Students will develop and enhance essential 21st century workforce skills to become industry-ready. CTE WBL empowers students with real work experience, under the supervision of an approved work-site mentor, and the guidance of their CTE instructor. Advanced CTE classwork is meant to supplement and complement this WBL experience, therefore it is expected that students will attend CTE class when scheduled and complete all work as assigned. Credit will be awarded based on satisfactory evaluations from their site supervisor, participation in seminars, completion of related assignments & the number of verified WBL hours. The student is expected to meet with the Career Development Specialist regularly during TASC to review work performance goals, timesheets, journal entries, and capstone project. Students will be required to present their approved capstone project to a panel of mentors, Career Development Specialist, and partnering CTE instructor for final evaluation.
Requirements:
Expectation: Self Directed Learner, Complex Thinker, Community Contributor, Quality Producer
Prerequisites:
Credit:
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Awards College Credit