Culinary
Arts
Program Description
The Culinary Arts program provides students with the training and experience needed to gain employment in the food service industry. Students learn knife skills, equipment use, methods of cooking and baking, culinary terminology, and customer service in the dining room. They additionally learn safe food handling and sanitation and have the opportunity to attain the nationally recognized Serv-Safe certification. Students work in both the program’s industrial kitchen and adjoining dining area. Students graduating from the Culinary Arts program at the Windham Regional Career Center are prepared for entry-level positions in the field and to continue their education at the postsecondary level.
Level I
There is joy in the kitchen if you know where to look. Using the National Restaurant Association Pro-Start curriculum, the Culinary Arts Level I program introduces students to a career in food service and restaurant management. The restaurant industry-driven curriculum provides students with real-world practical and foundational restaurant skills. In the context of an on-site professional kitchen, topics will include food preparation; recipes and ingredients; meal and menu planning; professional kitchen equipment use and maintenance; sanitation and hygiene; workplace safety; proper food handling; and workflow. Students will learn about the many culinary related jobs and career pathways as well as 21st-century work skills. Working in teams, students will enhance their professional communication skills. Students will have the opportunity to earn the nationally recognized Serv-Safe Food Handler certification. A portion of the class will be devoted to preparing for this exam.
Level II
The Culinary Arts Level II program emphasizes marketing, menu management, food safety, cost control, and team building. Students will study and cook with eggs and dairy products, red meats, poultry, vegetables, and fruits. Baking skills will be explored through flatbreads, pizza, muffins, southern-style biscuits, cookies, and pies. Concepts in nutrition and building healthy menus will be explored. The class will stress the importance of teamwork and the necessity of kitchen work skills. Students will prepare for and take the Serv-Safe Manager certification exam. Students will use skills gained in the program and the practice needed for an advantage in employment within the hospitality and foodservice professions.
For more detailed information go to our Program of Study.
Clubs and Activities
SkillsUSA - Preparing for leadership in the world of work.
SkillsUSA is a United States career and technical student organization serving more than 395,000 high school, college and middle school students and professional members enrolled in training programs in trade, technical and skilled service occupations, including health occupations.
SkillsUSA is a partnership of students, teachers and industry working together to ensure America has a skilled workforce. SkillsUSA helps each student excel. Skills provide education programs, events and competitions that support career and technical education in the nation's classrooms.
Industry Recognized Credentials
TIER I
OSHA 10
ServSafe Food Handlers Certificate
TIER II
ServSafe Food Manager Certificate
Your Instructor
David Spanierman
My name is David Spanierman. As the Culinary Arts instructor, I bring a love of all things food and a passion for being a positive role model. My philosophical approach to culinary is that there is joy if you know where to look. Before coming to the Windham Regional Career Center, I had worked in many different areas of culinary including starting my own food business. After my own children graduated from high school, I started to substitute teach and enjoyed working with children of high school age. One thing led to another and I found myself working full time at WRCC.
