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Northeast Metropolitan Regional Vocational High School

Culinary Arts Career

Sample Job Titles:   Baker, Bartender, Chef, Cook, Food Preparation Worker

Technical and Higher Education Majors:  Culinary, Hotel and Restaurant Management

Career Advancement:    Executive Chef, Head Cook, Food Service Director, Director of Catering, Food Services Manager, Food Production Manager, Restaurant Manager/Owner.  Advancement opportunities for chefs, cooks, and food preparation workers depend on their training, work experience, and ability to perform more responsible and sophisticated tasks. Many food preparation workers, for example, may move into assistant or line cook positions. Chefs and cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may also move up and be asked to train or supervise lesser skilled kitchen staff. Others may move to larger or more prestigious kitchens and restaurants.   Some chefs and cooks go into business as caterers or personal chefs or open their own restaurant. Others become instructors in culinary training programs. A number of cooks and chefs advance to executive chef positions or food service management positions, particularly in hotels, clubs, or larger, more elegant restaurants.

 

CONNECTIONS TO WORK AND HIGHER EDUCATION

CERTIFICATION AVAILABLE IN HIGH SCHOOL
National Restaurant Association ServSafe Certification (SESAFE)

COLLEGE CREDITS AVAILABLE IN HIGH SCHOOL
Tech Prep Connections 

College: Articulated Course/Number Possible Credits What you earn
Johnson & Wales
FSM 2085 Hotel Food & Beverage Operations 4.5 qc Tuition by Quarter Credits
CU 1345 Intro to Baking and Pastries 3 qc Tuition by Quarter Credits
CUL 1355 New World Cuisine 3 qc Tuition by Quarter Credits
CUL 1385 Fundamentals of Food Service Production 3 qc Tuition by Quarter Credits
FSM 1070 Foods 1 4.5 qc Tuition by Quarter Credits
North Shore Community College
CF 101 Basic Culinary Techniques 2 Tuition Credits
CF 104 Intro. Breads Pastries and Desserts 2 Tuition Credits
CF 118 Stocks, Soups and Sauces 2 Tuition Credits
Newbury College
CU 104 Bakeshop 1 3 Tuition Credits
CU 102 American Cuisine 3 Tuition Credits
CU 105 Garde Manager 1 3 Tuition Credits
CU 100 Elective 3 Tuition Credits
New England Culinary Institute
No specific courses - Grade 11 and 12 Shop and Related $2,000.00 Scholarship
MA State CU Articulation Agreement One or more CUL courses at a MA community college
Last modified on Thursday, 31 March 2016 11:37