Culinary

Culinary


Culinary Arts

Instructor: Ryan O’Malley
romalley@orangesouthwest.org

802-728-9595 ext 418

The Culinary Arts program is a one or two-year course of study where students are trained in the basic skills of cooking and baking. This focused training provides students with the skills necessary to enter the food service industry upon graduation or continue their education at a post-secondary institution. At the end of each school year, students must complete the State-approved Culinary Arts exam.

College Credit and Industry Certifications: Students completing the program have the opportunity to participate in a 6-credit Culinary Externship course at New England Culinary Institute. Students who successfully complete two years of the program will receive an application fee waiver to the Culinary Institute of America (CIA), fulfillment of CIA’s foodservice experience requirement, and an annually renewable Articulation Grant of $4,000. In addition, students are able to earn the industry-recognized Serve Safe certification.

After the Program: Graduates of the Culinary Arts program are well-prepared to enter a two- or four-year college program. Past students have attended The Culinary Institute of America, Johnson and Wales, The New England Culinary Institute, The Arts Institute, White Mountain Community College, and the San Francisco Culinary Institute. They have also accepted jobs as chefs, bakers, catering directors, kitchen managers, nutritionists, and sous chefs.

Interests and Attitudes: Students applying to the Culinary Arts program should have an interest in exploring job opportunities as chefs, bakers, butchers, hotel stewards, food and beverage managers, catering chefs and/or working in the fast-paced food service environment; a desire to participate as an honest, responsible, and mature member of a learning community; a commitment to being punctual, accountable, and working as a team player; and the ability to exhibit good personal hygiene and clean up after oneself daily.