Culinary/Professional Foods

The food service industry provides employment opportunities for many people—not only in Vermont, but world wide. Students in this program participate in a wide range of real life situations with many hands-on challenges in their own on-site restaurant. The total service concept is emphasized in the Lattice Works Restaurant, which is entirely student operated. Extensive work experiences are also available in many of the fine restaurants in the greater Burlington area.

Students are able to develop most required skills to begin entry level jobs and succeed as dedicated and confident professionals in any food service organization.

Prerequisite: Interview with instructor (Note: Attendance records provided prior to interview)

Culinary/Professional Foods I

Emphasis is on restaurant food preparation. Instruction includes sanitation, safety, use and care of equipment, basic meal preparation, table service, and Ala Carte.

Foods prepared are salads, meats, poultry, fish, soups, gourmet entrees, vegetables, breads and desserts. Students are introduced to the world of work, including such areas as self-appraisal, finding a job, applications, portfolio development, interviews, employment laws, employee benefits and responsibilities.

Prerequisite: Interview with attendance records provided prior to interview.

Culinary/Professional Foods II

The second year of this program provides experience in more advanced quantity cooking techniques, preparing meals for special occasions, and catering. Related instruction includes menu planning, food ordering, cost control, monthly inventory of storeroom, local and state food service regulations and kitchen management. Students continue development of world of work skills. Cooperative Work Experience is considered an essential part of the Culinary/Professional Foods program and all students are encouraged to participate.

Prerequisite: Culinary/Professional Foods I or Teacher Approval

Further Educational Opportunities

Continuing education opportunities are explored in the program. Field trips are also taken to NECI (New England Culinary Institute) and CIA (Culinary Institute of America) in Hyde Park, New York.