Instructors
Perfecto Valle
Department Head, Culinary Arts
Perfecto.Valle@cttech.org
203-732-1845
Gary Costa
Instructor, Culinary Arts
Gary.Costa@cttech.org
203-732-1885
PROGRAM DESCRIPTION
Students enrolled in the CTECS Culinary Arts program are trained in all phases of the food service industry. Students receive the foundational knowledge and skills needed to enter a career in culinary arts or food technology or transition into post-secondary education.
The Culinary Arts students take the “hands-on” approach with their training through the use of fully stocked and operational commercial kitchens to produce food in large quantities, as well as smaller scale kitchens that train students on casual and fine dining. All 18 of our Culinary Arts programs have fully operational restaurants which are open to the public. These restaurants are run by our students as part of the Restaurant Management portion of our curriculum.
CAREER OPPORTUNITIES
Graduates can enter a variety of high-skilled positions or continue their studies at postsecondary institutions. Students that pursue Culinary Arts can also obtain employment opportunities in Four Star Restaurants, Resort Areas, Casinos, Disney World or even on Cruise Ships and travel the world!
CERTIFICATIONS
FEES
CURRICULUM
Connecticut Technical Education and Career System’s Culinary Arts course breakdown by grade. Each student is required to complete four years of a Career Technical Education program.
Grade 9 | Grade 10 | Grade 11 | Grade 12 |
---|---|---|---|
3 Credits | 3 Credits | 3 Credits | 3 Credits |
Exploratory and Introduction to Culinary Arts | Basic Food Service | Operating a Restaurant | Advanced Restaurant Operations |
COURSE DESCRIPTIONS*
Successful students completing this program will be able to pursue a post-secondary two- or four-year degree in Culinary Arts, Hospitality or Food Service Management. Upon graduation, students are eligible for immediate employment in an accelerated entry-level culinary position in any food service establishment such as restaurants, casinos, commercial kitchens, catering facilities, retail or commercial bakeries, corporate dining or institutional food service companies.