Culinary Arts
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 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.
Students advance from our American Culinary Federation (ACF) accredited program with ServSafe certification, Allergen Certification, and the ability to obtain the Certified Head Chef (CHC) certification through the ACF.
Through existing articulation agreements with area colleges as well as Johnson & Whales University (RI), students will receive college credits upon graduation.
For more information about our programs please view CTECS Program of Studies.
Take a Look Inside the CTECS Culinary Program
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- Practice Shop Safety
- Understand career opportunities in the Food Service Industry
- Understand Culinary functions and equipment
- Demonstrate proficiency in knife cuts and cooking methodology
- Meet HACCP principles with acceptable industry and safety standards
- Demonstrate mathematical conversions with scaling food recipes and dietary requirements
- Demonstrate and apply ServSafe principles to Front of House and Bask of House Service.
- Operate full function Public dining room with menu development and cost factors
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- American National Standards Institute (ANSI) Certifications – Food Handler, Manager, Allergen and Restaurant Server
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- Line Cook
- Sous Chef
- Caterer
- Baker
- Personal Chef
- Executive Chef
- Culinary Educator
- Food Scientist
- Restaurant Owner
- Kitchen/Shift Supervisor
- Corporate Food Service Manager
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- Culinary Arts
- Baking and Pastry Arts
- Hospitality Management
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- A.I. Prince Technical High School, Hartford
- Bristol Technical Education Center, Bristol
- Bullard-Havens Technical High School, Bridgeport
- E.C. Goodwin Technical High School, New Britain
- Eli Whitney Technical High School, Hamden
- Ella T. Grasso Technical High School, Groton
- Emmett O’Brien Technical High School, Ansonia
- H.C Wilcox Technical High School, Meriden
- Harvard H. Ellis Technical High School, Danielson
- Henry Abbott Technical High School, Danbury
- Howell Cheney Technical High School, Manchester
- J.M. Wright Technical High School, Stamford
- Norwich Technical High School, Norwich
- Oliver Wolcott Technical High School, Torrington
- Platt Technical High School, Milford
- W.F. Kaynor Technical High School, Waterbury
- Windham Technical High School, Willimantic