Bon appetit! Dining is a leisurely
experience, but the process of preparing the meal is
fast-paced. Culinary Arts is a highly creative area
of study that can take you in many directions. The chef
instructors of this program will teach you the vast
array of food handling and preparation skills. Your
classroom is the specially equipped commercial kitchen
here on the premises at the River Valley Café,
a student-operated restaurant. After graduation, you
can continue your education or head to work in an industry
that is starving for culinary talent.
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Program Highlights:
• Hands-on training with latest technology
and equipment.
• Develop practical skills in the commercial
kitchen, bake shop, and dining room of the River
Valley Cafe
• Gain leadership skills through the local
Skills USA-VICA Chapter.
• Take part in state and national activities
and competitions
• Participate in building a house to be
auctioned at the end of the year
Career Opportunities:
• Chef
• Baker
• Restaurant owner or manager
• Food stylist
• Food photographer
• Kitchen designer
• Personal chef
• Nutrition and dietary specialist
• Caterer
• Food and kitchen equipment sales representative |
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YEAR ONE: Culinary Arts
I
Credit: varies; see
your Guidance Counselor
Eligibility: Students
in grades 11 and 12 (grade 10, with permission)
Prerequisites: None
Schedule: Full year;
2 hours per day
Welcome to the world of culinary arts. In this introductory
class, you’ll work in the kitchen, bake shop,
and dining room of the River Valley Café. Instruction
blends lectures, demonstrations, and plenty of practice
as you rotate through these areas.
YEAR TWO: Culinary Arts
II
Credit: varies; see
your Guidance Counselor
Eligibility: Students
in grades 11 and 12
Prerequisites: Grade
of C or better in Culinary Arts I
Schedule: Full year;
2 hours per day
Continue to enhance your culinary skills in the second
year of the RVTC program. You’ll have the opportunity
to gain national credentials through the Culinary Curriculum’s
ProState and ServSafe programs, both sponsored by the
Vermont Lodging and Restaurant Association and the National
Restaurant Association. Students in this class are also
encouraged to pursue a paid cooperative work experience
or to train on-the-job in the RVTC Career Work Experience
(CWE) program. The CWE will fulfill the hours you need
for the ProStart certification.
Culinary Arts Accelerated
Tech Prep
Credit: varies; see
your Guidance Counselor
Eligibility: Qualified
seniors only
Prerequisites: Grade
of 70 or better in Culinary Art I, a desire to continue
your culinary studies beyond high school, and an interview
with the New England Culinary Institute
Schedule: Full year;
2 hours per day; occasional hours beyond the scheduled
school day, including multiple weekends and possibly
some classes during school vacations
RVTC has collaborated with the prestigious New England
Culinary Institute (NECI) for a course designed for
students who plan to pursue culinary arts beyond high
school. The course was developed to meet NECI’s
rigorous technical and general education standards.
You’ll study Cooking Theory, Food Science, Food
History, Flavor and Culture, Communications, Product
Identification, Storeroom Management, Baking, and Professional
Non-commercial Cooking. The learning environment, activities,
and assignments are designed to replicate what you can
expect in the workplace. The program also includes a
work cooperative experience to be approved and evaluated
by NECI.
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“You can follow your interests and develop new
skills to use in life.”
“RVTC is fun and has a good learning environment.
It’s a great way to find a career.”
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