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 several introductory and advanced electives to Milford students.
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
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.
Cheryl Emerson, Baking:

picture of Mrs. EmersonAs a child my grandmother shared her love of food and her recipes with me. Later on in college I got to work for her.  I earned an Associate's Degree in Culinary Arts from Johnson and Wales University and a Bachelor's Degree in Vocational Education from Fitchburg State University. Let’s face it, is there anything better than seeing a person light up when eating a delicious cookie, cake or pastry?

I took my love of patisserie and turned it towards students, and here I am in my 21st year at Milford High School! My personal passion: just about anything made with chocolate.  What lights me up: seeing students who thrive on pastry just as I do.  Keeping current in the industry allows me to share my experiences & knowledge from countries I have traveled to and worked in, such as Sweden, Germany & France. I have worked on Professional development with world renowned sugar artist Ewald Notter, the late chocolatier, Albert Kumin, and taken classes from King Arthur in Vermont and Valrhona Chocolate.

Paul Joyce, Culinary Service & Management:Mr. Joyce

Mr. Joyce has been in Milford for 18 years, and also brings experience from public restaurant management, and has his BA in Organizational Management. His favorite thing about teaching is that our students provide our community with vitality and enthusiasm while learning a wide variety of skills that can be used immediately in their academic, social, and employment activities. He’s also proud that our classroom provides the opportunity for our community to see our students apply their skills as they learn them. Relationships between guests in our operating 60 seat restaurant/classroom have thrived for years and are a pleasure to witness.

  • Culinary Arts I (Full Year): Culinary Arts I is the first half of the CTE Culinary Arts program. Students learn to work in a professional kitchen with constant focus on sanitation and safety in a food production setting. Students learn techniques in baking as well as hot and cold food preparation. Windows on West Street, our on-campus restaurant, affords students the opportunity to develop "front of the house" skills. Students learn cooperation and collaboration, and how to function as a member of a restaurant team. These skills are recognized as highly desirable in the industry. Students in Culinary Arts I will begin to develop food service management skills. The curriculum is based on the standards for ProStart by the National Restaurant Association Educational Foundation (NRAEF).
    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): Culinary Arts II offers advanced students the opportunity to enhance the skills learned in Culinary Arts I. The program continues to follow the ProStart curriculum developed by the NRAEF. Students are expected to provide high quality food preparation and professional table and counter service during the operating hours of Windows on West Street. Culinary Arts II students are expected to demonstrate leadership in the kitchen, bake shop, and dining room. Preparation for the Level II ProStart Certification Exam is a priority. The paid work experience embedded in the ProStart curriculum will take on an increased significance for advanced students. The externship 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: This non-pathway course introduces students to the Hospitality Industry. Students will be exposed to all facets of an operating restaurant and a retail bake shop. They will participate in basic hot and cold food prep, as well as baked goods prep. The students will practice tableside service and counter skills. There is an emphasis on proper personal hygiene. Industry safety standards are stressed throughout the class.
  • Remarkable Service: This non-pathway course is open only to junior and senior students. It is designed to offer training in a skill set that students may find useful at many points throughout their lives. Remarkable Service offers real life experience with guest service, money handling, safety, sanitation, and related situation in the Food Service and Hospitality industries. This class is only available during C Block due to the operating hours of the restaurant.