Imagine Yourself...

• Baking bread and making desserts

• Preparing complete restaurant quality meals

• Testing recipes and creating your own menu items

• Having an advantage when applying for jobs at local restaurants

• Owning and operating your own restaurant

   

In This Program...

Students are exposed to the restaurant industry as they rotate through CTE's bakeshop, Cafe and professional kitchens while learning service management and food production.  This program allows students to combine hands-on experience with theoretical instruction while operating the student run restaurant and bakeshop. Additional emphasis is placed on sound nutrition and eating habits as well as professionalism in the workplace.  The program is further strengthened through cooperative partnerships and internships with local food service operations.

The Professional Foods Program provides multiple pathways to postsecondary education and careers within the hospitality industry.

Additionally...

• Students gain experience working in the program restaurant - The Cafe & Bakery at CTE

• Receive Industry Recognized Credentials through ServSafe Food Safety Training

• Participate in a Career Work Experience at a local restaurant

• Earn Dual Enrollment Credit through White Mountains Community College

• Learn essential life skills

The Center for Technology has long standing partnerships with businesses and industry leaders through program advisory committees.  The goal of these committees is to ensure that CTE's programs are meeting and exceeding industry standards.  Advisory Committees meet twice per year.  Posted below are the most recent minutes.

2024 Advisory Committee Meeting Minutes

Email John Barton, Chef - Instructor
Email Mat Zimmerman, Chef - Instructor
Email Heidi McLaughlin, CTE Counseling Coordinator

Email Jamie Paterson, Co-op Coordinator

Program Time 10:05 a.m. to 2:45 p.m. 
Phone: (802) 879-5595

High School Credits Earned

1st Year
Math (1 credit)
English (1 credit)
Science (1 credit)

Art (1 credit)

Computer Literacy (.5 credit)
Electives (1. 5 credits)

2nd Year
Math (1 credit)
English (1 credit)
Science (1 credit)
Electives (3 credits)

Post-Secondary Industry- Recognized Credentials
ServSafe Food Protection Manager Certification

Dual Enrollment
College credits (2-3 per course) are available through local Vermont colleges.  Motivated students who take advantage of dual enrollment can acquire a full semester towards their college degree.

First Year Students will take:

Fundamental of Cooking ( 3 credits)

Baking Science (3 credits)

Food Safety (2 credits)

Career Work Experiences

Work-based learning, school-to-work cooperative opportunities, and apprenticeship for students are available with many of CTE's local partnering businesses such as: Sodexo (Champlain College, UVM, and St. Michael's), Mirabelles, Hotel Vermont, Essex Resort & Spa, West Meadow Bakery, Zachary's Pizza, and Pioneer Lake Shore Cafe.

What's Next / Employment in the field
All students have the opportunity to participate in a Career Work Experience with a local business.  Work-based learning and school-to-work cooperative opportunities and apprenticeships are an important part of the Professional Foods program and offer students an insight into the hospitality industry.

Students who complete either Professional Foods 1 or 2 programs may go on to advance their training at a culinary institute, continue their education at a college or university or seek employment in the restaurant and hospitality industry.