ASSOCIATED TEACHERS/FACULTY
Ms. Mary Carter, Chef Timothy Gardner, Chef Evan Menesale, and Chef Laura Wood
CAREER PROGRAM DESCRIPTION
The Culinary Arts Professional Certification Program prepares students with the knowledge and skill competency in the areas of Institutional Food Service, Culinary Arts, Hospitality, Baking and Pastry Making. This program simulates a live working laboratory including a full-service restaurant, commercial bake shop, professional table service, and front-of-the-house management, banquet and catering services. Students become knowledgeable and proficient with industry standards, safety, and quality workmanship.
Career Paths
- Chef Owner
- Restaurant Consultant
- Catering Sales
- Event Planning
- Caterer
- Butcher
- Cheese Maker
- Cookbook Author
- Culinary Arts Instructor
- Nutritionist
- Food Editor
- Corporate Chef
- Food Importer
- Produce Broker
Certifications
- OSHA 10 Hour General Industry
- ServSafe Manager Certification
- Prostart Foundations Level 1 Certification
Industry Partnerships
- Massachusetts Restaurant Association
- Brooksby Village
- Burton’s Grill
- Delaware North Inc.
- Shaheen Bros Inc.
- Nanny’s Garden
- Gordon Foods Inc.
- SkillsUSA
Articulation Agreements
- New England Culinary Institute
- North Shore Community College
- Culinary Institute of America
- Johnson and Wales University
Meeting Documentation
Advisory Committee Members
Jennifer Almeida, MA Restaurant Association
Joseph Baker, Island Creek Oyster Bar
Gary Bouchie, Shaheen Brother’s
Brian Jalbert, Peabody Veterans Memorial High School
Andrea Manni, Hotel Buckminster
Robert Manni, Ipswich Country Club
Sophia Manni
Jeff Reaves, Burton’s Grill
Alexandra Ricciuti, Rational USA
Stacey Sawyer, Burton’s Grill
Caroline Sirois
Matthew Sirois, Delaware North
Drew Sweeney, Texas Roadhouse
Alumni Spotlight
Savannah Pallazola, Class of 2017
Where are they now? “I decided that I wanted to go to college, but I took a gap year in between. I went to three different regions and visited eleven countries in total. I learned over one hundred skills along the way, and actually completed a few cooking courses— one in Bangkok, Thailand, one in India, and another in Siem Reap, Cambodia. In my top ten favorite things about my gap year, the food I ate around the world is probably number one. Bonding over food with people is one of the best ways to connect.”
“Being a part of Culinary didn’t just teach me technical skills, but also so many important life skills. I learned resilience, competence, confidence, and leadership. I also discovered that I can apply these qualities to my life right now, and to anything I choose to do in the future.”
