What We Do
Culinary Arts is designed to provide the knowledge and the skills needed for employment in the Culinary Industry or to enroll in post-secondary education. Much of the student training is provided through The Lunch Box Restaurant (located on our campus). Designed with a focus on nutrition, teamwork, and farm-to-table practices, this course has everything and more for students passionate about food preparation and gives a complete introduction to the world of professional cooking.
Successful students in this program have these academic opportunities available to them.
- Dual Enrollment with New England Culinary Institute (A 10 week online course of instruction plus an intensive weekend-long residency at NECI’s Montpelier campus).
- ServSafe® Food Handler Certification
Embedded Academic Credit Areas
For a student who successfully completes this program, the Vermont Agency of Education provides for the following credits. Additional academic credit may be available based on sending school policies.
- 1 Science Credit
- 5 Elective Credits
Culinary Arts Students use these industry-recognized texts, although others might be used throughout the year.
-National Restaurant Association Foundations of Restaurant Management and Culinary Arts Level 1- Pearson
-National Restaurant Association Foundations of Restaurant Management and Culinary Arts Level 2- Pearson
- ServeSafe ® Food Handler Guide, 6th Edition- National Restaurant Association
Recommended Reading Level
Textbooks and the majority of class texts in this course are written at the following grade level. The first number correlates to the grade level and the decimal refers to the monthly progress throughout the year. For example, an 11.3 would translate to an “11th grade reading level, approximately 3 months into the school year.”
- 11.2 (Foundations of Restaurant Management and Culinary Arts)
Recommended Math Skills
Successful students in this program should expect to master these math skills. Previous preparation and training in these areas are critical for academic success in this program.
- Fractions, decimals, and percentages
- Geometry (spatial abilities)
- Basic math (addition, subtraction, multiplication, division)
CVCC Safety Exams
Every CVCC Program begins the year with a Safety Exam. Students are required to pass these safety exams before they can participate in program lab settings. For more information about these exams, contact the CVCC School Counseling Coordinator.
- ServSafe® Food Handler Certification (nationally recognized certificate)
- Occupational Safety and Health (OSHA) 10 hour certification
Instructor: Kristine McSheffrey
Phone: (802).476.6237 ext. 1175
Site Designer and Web Master: Matthew Binginot.