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Culinary/Professional Foods 

Instructor: Jason Gingold
Phone: (802) 864-8508

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Length: 2 years
Credits: 3 per year (Science Credit after two years)



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 Gourmet Cafe 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.  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, employee benefits and responsibilities. 


As students continue into the second year of this program they experience 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. 

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. Jobs are plentiful in the food service industry both for students right out of high school and for those who pursue  post-secondary training. There are a number of good post-secondary institutions for those interested in continuing  their education. Students completing Culinary/Professional Foods are eligible for advanced placement in the American Culinary Federation (ACF).


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