The demand for well-trained bakers, chefs, and wait staff continues to grow. Students in this program are responsible for the operation of a restaurant within the school (Gerry’s Place) which offers a varied menu on a daily basis. Students participate in menu planning, purchasing, preparation of food, and table service within this facility. The bakery at Tri-County offers a wide variety of rolls, breads, cakes, and confections prepared by students that are sold to the public during the school year. Through the replication of commercial facilities, students experience the working conditions and rewards of this creative field.
Related subjects include ServSafe sanitation certification, international cooking cuisines, hotel and restaurant management and the basic cooking techniques of the trade. Culinary Arts is accredited through The American Culinary Federation’s program Access ACF. This allows the students to graduate as certified cooks (upon passing a national exam).
|Skills and Competencies - Tri-County Training||Tri-County Diploma or On-The-Job Training||Two-Year or Four-YearCollege Majors|
Menu Planning, Ordering, Receiving and Storage
Maitre D' Hotel
Food Service Manager
Certifications: Certified Culinary Gradute, Pro-Start Certification, Serve Safe Certification, MA Food Handlers Certification, General Industry OSHA 10-hour card
Articulation Agreements: Massachusetts Community Colleges, Bristol Community College, Johnson & Wales University, Newbury College