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.
Culinary Dept. Head: Roxanne Ballachino (860) 649-5396 x350 Roxanne.Ballachino@ct.gov
Culinary Instructor: Albert Hovasse (860)649-5396 x408 Albert.Hovasse@ct.gov
Class of 2019
Class of 2020
Exploratory and Introduction to Culinary Arts
Basic Food Service
Operating a Restaurant
Advanced Restaurant Operations
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)
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)
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)
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.