Culinary Arts

Connecticut Technical High School System's Culinary Arts course breakdown by grade. Each student is required to complete four years of a Career Technical Education program.

Grade 9

3 Credits
Exploratory and Introduction to Culinary Arts

Grade 10

3 Credits
Basic Food Service

Grade 11

3 Credits
Operating a Restaurant

Grade 12

3 Credits
Advanced Restaurant Operations

COURSE DESCRIPTIONS

Exploratory and Introduction to Culinary Arts (CU110)
Students deciding to enter the field of Culinary Arts will be introduced to the basics of safety, sanitation and personal hygiene, as well as equipment identification and use. Students will assist in the daily production of the National School Lunch. All students will make hot foods and learn basic garnishing and portion control. Cold sandwiches and basic desserts will be taught during freshman year. Students will learn about kitchen utensils, small equipment, knife skills and basic hot and cold food preparations. In addition, they learn about weights and measures and simple recipe conversions.

Basic Food Service (CU210)
In Grade 10, students learn the basics of food preparation using the school lunch as their main food lab. All students will rotate through different stations preparing, organizing and producing various food items to be served in the school’s cafeteria. Basic theory will include a range of equipment identification, fruit and vegetable identification, basic cooking methods, storage and receiving of products, as well as a la carte and convenience foods. All students will be taught the proper procedure for serving institutional foods. Students will continue to receive instruction in nutrition, safety, sanitation and personal hygiene.

Operating a Restaurant (CU310)
In Grade 11, students are introduced to “front of the house” and “back of the house” restaurant operation through the daily operation of the school restaurant open to faculty and the public. In the dining room they learn customer service and formal dining room service skills which include setting tables, taking reservations and working the cash register while providing a la carte and buffet service menus. In the kitchen, students learn and practice; soups, stocks and sauce making, fruit and vegetable identification and cookery, dairy, eggs and cheese identification and cookery, salad and salad dressings, nutritional menu development as well as starches and grain cookery. The curriculum also includes meat, poultry and seafood identification, fabrication and cookery. Students will also develop basic baking skills through the production of; fruit danish, yeast and quick breads, layer cakes, pies and kitchen plated desserts. They will demonstrate the highest standard of food safety training by completing ServSafe Certification through the National Restaurant Association.

Advanced Restaurant Operations (CU410)
In Grade 12, students continue to operate the school dining room restaurant. They have opportunities to advance their culinary skills and knowledge while creating seasonal, ethnic, global and local menus. Students will have an opportunity to visit a local farm, taking the classroom into the community while developing an understanding for sustainable foods. They will learn the art of garde manger in buffet and cold food service. Students continue to develop their supervisory skills in Restaurant Management. Baking and pastries continue to be part of daily restaurant production. Students rotate throughout all stations of the dining room and kitchen until proficiency is obtained. Students will demonstrate the ability to complete a job application and interview. All students will participate in the Senior Culinary Arts Project (SCAP) where students are required to research and develop a Theme Global Menu with recipes and costing. They will produce their individual menus in the restaurant where family members and faculty will have the opportunity to sample a student’s culinary skills. The project is completed with an oral presentation where the students reflect on the year-long senior project while practicing their oral communication skills needed for job interviews.

Successful students completing this program will be able to pursue a post-secondary two- or four-year degree in Culinary Arts, Hospitality or Food Service Management. Upon graduation, students are eligible for immediate employment in an accelerated entry-level culinary position in any food service establishment such as restaurants, casinos, commercial kitchens, catering facilities, retail or commercial bakeries, corporate dining or institutional food service companies.

Graduation - Class of 2017

Graduation - Class of 2017
The Class of 2017 held its graduation June 18, 2017 at CCSU's Welte Hall.  Learn more

National Honor Society Induction

National Honor Society Induction
NHS holds the induction ceremony for the 2017 inductees.  Learn more

Vinal Tech Scholar Athletes

Vinal Tech Scholar Athletes
Cullen Rezendes & Breana Harmon were the Vinal Tech scholar athletes for the 2016-2017 school year. Cullen is a member of the Lacrosse team and Breana played Volleyball.

Uniforms

Uniforms
If you're looking for a new uniform or to replace a shirt or pair of pants. New options available.  Learn more

Precision Machining Dept. was awarded a $10,000 grant from the Gene Haas Foundation

 Precision Machining Dept. was awarded a $10,000 grant from the Gene Haas Foundation
Recently the Precision Machining Dept. was awarded a $10,000 grant from the Gene Haas Foundation. The money will be awarded as scholarships to deserving students in the Precision Machining Program who are furthering their education or entering the workforce upon graduation.  Learn more

Admission to Vinal Tech - Future Class of 2021

Admission to Vinal Tech - Future Class of 2021
Click to get the instructions to apply to Vinal Tech.  Learn more

Vinal Tech is on Twitter

Vinal Tech is on Twitter
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SkillsUSA Competition

 SkillsUSA Competition
Congratulations to our students on a job well done at the national competition on June 20 - 24 in Louisville, KY! Evan took home 1st place in Technical Computers.  Learn more

Student Workforce

Student Workforce
CTHSS students can help you with your next big project! A wide range of services are offered across a variety of trades programs.  Learn more