Culinary Arts

CTE Food Preparation - AM

CTE Restaurant Operation – PM

American Culinary Federation Certified Program

General Overview

Students gain knowledge, skills and professionalism in culinary arts needed to successfully enter a food service career, or to gain admission to a post-secondary culinary institution. Emphasis is placed on sanitation, safety, attitude and work ethics. Students cook for and operate an on-site café and catering service.


Food Preparation

Goal: To prepare students for entry level food service

employment

Restaurant Operation

Goal: To prepare students for entry-level food service employment, or admission to culinary school

Student Certification Available

National Restaurant Association, “Serv-Safe” Sanitation

American Culinary Federation Certified Graduate

Dual Enrollment Credit Available

Eastern Maine Community College:

CUL 131: Culinary Sanitation & Theory - 3 credits

Instructor

Bill Robertson

Serv Safe Certified Trainer

873-0102, ext. 279

robertson@mmtc.me