Hospitality – Culinary Arts

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The Culinary Arts program is designed to prepare those students who wish to enter the competitive field of professional cooking.  The course is approved by and aligned with the American Culinary Federation national standards.  The emphasis of the curriculum is classical culinary technique and vocabulary, business and industry standards and trends, and creative development.  The culinary lab for the class is a large commercial kitchen that is licensed and approved by the State of Maine, and the American Culinary Federation.  The students work with all of the same equipment and organizational tools that are found in professional kitchens.  The national Serve Safe Food handler exam is given in the first quarter of the program as a nationally recognized standard of food safety.  Upon passing the Serve Safe exam the student will receive a certificate of completion that is good for five years that qualifies them as a safe food handler.

Dual Enrollment

Southern Maine Community College – 3 Credits

Articulation Agreements

Central Maine Community College – 3 Credits

Eastern Maine Community College – 3 Credits

Southern Maine Community College – 3 Credits

York County Community College – 3 Credits

Washington County Community College – 3 Credits


The curriculum for the Culinary Arts Program has been designed with input from local industry professionals.  The emphasis in the program is to create knowledgeable and useful employees for local chefs as well as preparing the students for secondary education.  By teaching the techniques that are used in commercial kitchens and focusing on kitchen vocabulary the local chefs will find our students more useful and knowledgeable than other employees in their age group.

This course is a consolidated version of a typical curriculum taught at most secondary culinary arts schools.  As the instructor I work with each of my student's natural abilities in and out of the kitchen and try to bring out the most successful attributes within those abilities.  By utilizing existing strategies, and creating new strategies for learning unit concepts, each student's assessment is a measure of their ability to grasp new concepts, based on their individual learning style.

The use of lecture, literature, trade magazines, and culinary internet databases provide a wide variety of text in various formats and as the instructor I utilize current and appropriate literacy strategies to encourage better understanding of the text.  The Chefs Recommended Reading List is a list of books that are culinary related and are not required to read but encouraged to read for enjoyment and knowledge.

Culinary math is used daily in the use of standardized recipes and a variety of methods and strategies are used to help students with different math levels succeed.



Charles Butler

Email Charles Butler

Charles Butler has over 22 years of experience in the food service Industry. After graduating from S... MORE



This course meets Mon, Tue, Wed, Thu, and Fri.


This course is held at Mid-Coast School of Technology .