Culinary Arts

Our Culinary Arts program is designed to prepare our students with the skills and knowledge needed for employment in the food service industry or to prepare for college level food service programs.


What can you do with this training?

  • Chef

  • Pastry Chef

  • Food Beverage Manager

  • Restaurant/Bakery Owner

  • Nutritionist

  • Research and Development Chef

  • Institutional Food Service Manager

  • Corporate Restaurant Trainer

Potential Certifications

  • ServSafe

Training Needed

Instruction includes theory and applications related to food preparation, food management, menu and banquet planning, food and beverage purchasing, quality control, cost analysis, commercial baking and pastry, cooking methods, nutrition, safety, and sanitation.

After High School Success

After graduating High School, students will possess a level of professionalism, attention to details and clear communication needed to successfully obtain and keep a job in the hospitality industry. These job readiness skills translate across many industries and will be used for their entire career.

After SOAR Completion Success Paths

After the SOAR program is complete, students should be able to obtain an entry level food service industry position or pursue advanced study at a culinary institute or college.

Meet the Instructors

Chef Derek Waterman

Chef Waterman is a classically trained Chef with 13 years of experience in the hospitality industry. He specializes in creative Mediterranean cuisine with emphasis on strong fundamentals. He received his Associates in Culinary Arts from New England Culinary Institute.

Chef Adam K. Taylor

Chef Taylor is a pastry chef. He has 15 years of experience in baking and pastry. He has a Bachelor's degree in baking and pastry from Johnson & Wales University and studied pastry arts in France. Chef Taylor has worked in several luxury hotels in Boston, MA.