Culinary Arts

 
Culinary Arts is a competency-based Career & Technical Education program offered at Milford High School & Applied Technology Center. Students who complete Culinary Arts I are considered CTE Participants by the NH Department of Education; those who go on to Culinary Arts II are considered CTE Concentrators. Students are eligible to earn Industry-Validated Certificates or Credentials by passing the Pro-Start exams administered to program Concentrators.
 
As well as the Culinary Arts CTE pathway courses, the department offers an introductory elective that is only available to Milford students.
 
WOW
Our Culinary Students operate a restaurant,
open to the public on Wednesdays, Thursdays, and Fridays,
called Windows on West Street,
as well as operating a bakery within the restaurant.
This allows them complete real-world experience
in prepping, cooking, and serving!
 
The weekly menu can be found here:  Windows on West Street Menu
 
 
Instructors
 
Mike Levin, Head Chef:Chef Levin
 
Chef Levin began his teaching career in 1996 at the North River School, developing curriculum for special population learners. Prior to teaching in Milford he taught Culinary Arts for fifteen years in Peabody, Massachusetts. He attended Bunker Hill Community College for Hotel and Restaurant Management, The Culinary Institute of America for Culinary Arts, UMass Boston for his BA in Vocational Services Management, and received his Masters from UMass Lowell in Educational Administration.
 
His restaurant career included Executive Chef at the Union Oyster House, Boston, Executive Chef at The Summer House, Nantucket, and Chef/Owner of The Blue Rhonda Restaurant and Bakery in Scituate.
 
He strives to keep current with educational best practices while maintaining strong ties to to the hospitality industry. He is dedicated to helping students succeed in the classroom, in post secondary education, and in the workplace. The Hospitality Industry offers many career opportunities, but Chef Levin truly believes that Culinary Arts education has great value to any student beyond a career choice.
 
Bryan Philbrook, Intro to Culinary:
I am a New Hampshire native. I was born and raised in Nashua, NH. I like competing in all sports but I truly enjoy playing basketball and football. My wife and I have two amazing boys. Aidan is 7 years old and Ascher is 5 years old. You will find me enjoying my family when I am not at work.
 
The ocean is my special place or safe haven. One of my favorite places to travel to during the summer is Ocean City Maryland. We like to frequent the crab houses on the bay. I like talking about and exchanging old recipes because they tell a story and are time tested. I worked at Henrietta’s Table in Cambridge Massachusetts and had the pleasure of making Tom Brady’s lunch, he thanked me and I said “no problem dude.” How embarrassing”? I now call him Tom.
 
My love of cooking started when I was around 8 years old. I would spend a lot of time in the kitchen cooking French cuisine with my grandmother who reminded me of Julia Child. When I was in High School, I took culinary arts as an elective and immediately fell in love with combining ingredients and transforming them into something tasty!
 
My High School culinary instructor encouraged me to combine a business degree with a culinary arts program, which would make me marketable. I took his advice and enrolled in SNHU where I earned my Bachelor’s in Business. Then I immediately enrolled in the Atlantic Culinary Academy (Le Cordon Bleu program) and graduated Phi Theta Kappa and received an associate degree in Culinary Arts and received the Le Cordon Bleu medal.
I have worked in restaurants and catering venues. I have held different positions from garde manger to line cook and head catering chef at Granite State Catering Partners. The last 5 years I have been working as a culinary instructor in Massachusetts and have had the wonderful opportunity to share my passion, knowledge and dedication to culinary arts with my students.
Courses:
 
  • Culinary Arts I (Full Year): Culinary Arts I is the first half of the CTE Culinary Arts pathway. 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, as developed by the National Restaurant Association Educational Foundation (NRAEF). 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 learn cooperation & collaboration and how to function as a member of a team - highly desirable skills in the hospitality industry or any industry.
    All Culinary Arts I students are required to purchase a program approved chef's coat and hat for approximately $25.00.
    Running Start college credit is available through Nashua Community College

    Enrollment preference is given to 10th and 11th grade students
 
  • Culinary Arts II (Full Year): This program continues to follow the ProStart curriculum developed by the NRAEF. Culinary Arts II offers students the opportunity to 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 the income statement, 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. In a short time, 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. 
    All Culinary Arts II students are required to purchase chef's pants (approximately $20.00) to complete their uniform.
    Running Start college credit is available through Nashua Community College
    Prerequisite: Completion of Culinary Arts I with a grade of C or better
 
  • Intro to Culinary Arts (semester long): In this non-pathway elective (open only to Milford students), Introduction to 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.