Instructor: Ryan O’Malley
802-728-9595 ext 418
The Culinary Arts program is a one or two-year course of study where students are trained in the basic skills of cooking and baking. This focused training provides students with the skills necessary to enter the food service industry directly upon graduation, or to continue their education at a two- or four-year post-secondary institution. Over the course of each school year, students must complete a portfolio that ensures they met or exceeded standards in all core content areas.
While covering a full curriculum of content specific to this trade, students will be trained and assessed in accordance with Proficiency Based Graduation Requirements (PBGRs). For more information on Proficiency Based Learning, visit the VT Agency of Education’s website at: education.vermont.gov
Career opportunities include:
Chefs (Head, Sous, Corporate, Personal)
Food and Beverage Managers
Average salaries for Culinary grads:
Chef /Head Cook- $46,000
Executive Chef - $75,000
Nutritionist - $56,300
Sous Chef - $42,000
Prep Cook - $21,000
Baker - $24,400
Food and Beverage Manager - $70,900
Community Partners / Employers:
Twin Farms Resort
Gifford Medical Center
The Chef's Market
Vermont Tech Dining Service
College Credit and Industry Certifications:
Students completing the program have the opportunity to participate in a 6-credit Culinary Externship course at New England Culinary Institute. Students who successfully complete two years of the program will receive an application fee waiver to the Culinary Institute of America (CIA), fulfillment of CIA’s foodservice experience requirement, and an annually renewable Articulation Grant of $4,000. In addition, students are able to earn the industry-recognized Serve Safe certification.
Past students have attended The Culinary Institute of America, Johnson and Wales, The New England Culinary Institute, The Arts Institute, White Mountain Community College, and the San Francisco Culinary Institute.
Interests and Attitudes:
Students applying to the Culinary Arts program should have an interest in exploring job opportunities as chefs, bakers, butchers, hotel stewards, food and beverage managers, catering chefs and/or working in the fast-paced food service environment; a desire to participate as an honest, responsible, and mature member of a learning community; a commitment to being punctual, accountable, and working as a team player; and the ability to exhibit good personal hygiene and clean up after oneself daily.