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!
Executive Chef
Projected Salary: $60,000Caterer
Projected Salary: $60,000-$70,000Banquet Manager
Projected Salary: $40,000Sous Chef
Projected Salary: $40,000- $50,000Baker
Projected Salary: $30,000- $40,000
CERTIFICATIONS
Freshmen – OSHA 10
Sophomore – ServSafe Food Handlers Certification
Juniors – ServSafe Managers Certification
Seniors – ServSafe Food Allergens Certification
Dietary Aide
Projected Salary: $30,000- $40,000Garde Manager
Projected Salary: $30,000- $40,000Food Stylist
Projected Salary: $40,000Maitre’ D
Projected Salary: $30,000- $40,000Pastry Chef
Projected Salary: $40,000
FEES
Emmett O’Brien Culinary Arts Program – FREE
Certifications obtained during program – FREE
Other Culinary Training Programs – Tuition $30,000.00 – $40,000.00
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*
Students deciding to enter the field of Culinary Arts will be introduced to the basics of safety, sanitation and personal hygiene, as well as equipment identification and use. Students will assist in the daily production of the National School Lunch. All students will make hot foods and learn basic garnishing and portion control. Cold sandwiches and basic desserts will be taught during freshman year. Students will learn about kitchen utensils, small equipment, knife skills and basic hot and cold food preparations. In addition, they learn about weights and measures and simple recipe conversions.
In Grade 10, students learn the basics of food preparation using the school lunch as their main food lab. All students will rotate through different stations preparing, organizing and producing various food items to be served in the school’s cafeteria. Basic theory will include a range of equipment identification, fruit and vegetable identification, basic cooking methods, storage and receiving of products, as well as a la carte and convenience foods. All students will be taught the proper procedure for serving institutional foods. Students will continue to receive instruction in nutrition, safety, sanitation and personal hygiene.
In Grade 11, students are introduced to “front of the house” and “back of the house” restaurant operation through the daily operation of the school restaurant open to faculty and the public. In the dining room they learn customer service and formal dining room service skills which include setting tables, taking reservations and working the cash register while providing a la carte and buffet service menus. In the kitchen, students learn and practice; soups, stocks and sauce making, fruit and vegetable identification and cookery, dairy, eggs and cheese identification and cookery, salad and salad dressings, nutritional menu development as well as starches and grain cookery. The curriculum also includes meat, poultry and seafood identification, fabrication and cookery. Students will also develop basic baking skills through the production of; fruit danish, yeast and quick breads, layer cakes, pies and kitchen plated desserts. They will demonstrate the highest standard of food safety training by completing ServSafe Certification through the National Restaurant Association.
In Grade 12, students continue to operate the school dining room restaurant. They have opportunities to advance their culinary skills and knowledge while creating seasonal, ethnic, global and local menus. Students will have an opportunity to visit a local farm, taking the classroom into the community while developing an understanding for sustainable foods. They will learn the art of garde manger in buffet and cold food service. Students continue to develop their supervisory skills in Restaurant Management. Baking and pastries continue to be part of daily restaurant production. Students rotate throughout all stations of the dining room and kitchen until proficiency is obtained. Students will demonstrate the ability to complete a job application and interview. All students will participate in the Senior Culinary Arts Project (SCAP) where students are required to research and develop a Theme Global Menu with recipes and costing. They will produce their individual menus in the restaurant where family members and faculty will have the opportunity to sample a student’s culinary skills. The project is completed with an oral presentation where the students reflect on the year-long senior project while practicing their oral communication skills needed for job interviews.
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.
