The focus of the Culinary Arts program is on the general study of cooking, baking, customer service, and management related to restaurants, hotels, and institutions. The program is designed to prepare individuals for a variety of jobs in the food service and hospitality industry.
Through constant observation and instruction, students perform “hands-on” tasks in one of the three shop areas: the range, the bakery and the dining room.
During Exploratory Freshmen participate in creating foods to be sold during service and actual on-the-job training when the Apprentice Restaurant is open for business. Exploratory students are also exposed to field trips and guest speakers. Pictured above are Chad Flasinski, FCTS Grad 1998 and owner of Pondside Pizza in Shelburne Falls, MA, and JD Hairston, former owner of Brass Buckle in Greenfield, MA.
Students gain culinary experience by getting involved in a variety of projects. The Culinary Arts program is proud to have a student, Jayden Chapin, who placed with a Silver medal at the District Level SkillsUSA competition in 2018.
The Apprentice Restaurant is a live full-service restaurant, provides a realistic training site that prepares students to plan, supervise and work in food and beverage service operations and other hospitality facilities. The students learn a variety of management functions while working in the kitchen and dining room.
Above, students participate in a demonstration presented by a representative of Johnson and Wales University. Speakers also come from New England Culinary Institute and Bay State College.
The cumulative project of a student's career in Culinary Arts at FCTS is the Capstone Project. Here, students have created a four-course meal. Students are required to create a menu, source the food items, create an invitation, determine and price out the cost of goods, design a table setting, and prepare a four-course meal for their guests.
FCTS students are taught the importance of community service. Culinary Arts students participate each year in the TRIAD Senior Health EXPO and the Singing Trooper Event both held at the Scheutzen Verien in Gill.
Upon graduation, students may choose to further their training at one of the many culinary schools, or colleges or seek employment within the hospitality industry. FCTS grads leave school not only with the skills to obtain entry-level jobs in their given shop, but with employability skills that are relevant to getting and keeping a job in any field. Pictured below is the senior class of Culinary Arts 2018.
1. Works Full Time at a local fine dining restaurant. 2. Class of 2018 3. Working at a local food establishment.
1. Attending GCC and working at a local grocer. 2. Attending UMASS Dartmouth and employed by the Campus Bistro.
3. Working at a local market.
But, let's be real, it's all about the food. The kids get to make and enjoy tasting and serving a lot of FOOD!