155 Ayers Street • Barre, Vermont 05641 • Tel: 802-476-6237 • Fax: 802-476-4045

A culinary student prepping the lunch buffet line.

“It’s exciting. This is something new. I meet new people and it’s a new environment.
And it keeps me on my toes!”
– Lynn Ann Nunn,
Cabot

Thumbnail Description

Culinary Arts is designed to provide the basic skills needed for employment in the Hospitality and Culinary Arts Industry. Students will learn critical and relevant aspects of this industry and will learn the skills necessary to be employed in restaurants and resorts, or continue on to post-secondary education. Much of their training is provided through the operation of the restaurant The Green Room or working in a school-run bakery located in Barre.

Career Opportunities

Restaurants/Food & Beverage Services
Chef. line cook, wait staff, host/hostess, banquet, catering services, and baker and prep cook.

College Credit and Industry Certification

Successful completers of the BTC Culinary program have attended Johnson State College (Hospitality Program), Johnson and Wales University, Paul Smith’s College, and New England CulinStudents who complete the program and pass the necessary tests can receive the following certifications and dual enrollment opportunities:

• ProStart (HBA-PS1 & HBA-PS2) Certificate
• ServSafe Certificate
• 3 credits with New England Culinary Institute;
online component and completion of on-campus
experience for one week

Related Academics

Students should enroll in courses which emphasize public speaking, business writing, and/or food exploration. If a student is considering owning a business, they would benefit from courses in accounting, entrepreneurship or business law.

Labor Market Outlook/Potential Earnings:

Students completing this program have been employed at Chartwell’s Food Services, Pizza Hut, Soups and Greens, The Wayside, Suzanna’s, Holiday Inn, Lague Inn, Sarducci’s, Bolton Valley Holiday Resort, Stowe Mountain Resort, The New England Culinary Institute, Hyatt, Hilton Hotels.

A culinary arts student tossing pizza dough.

Brandon Lawrence (Twinfield) tossing pizza dough.

Why do people spin a pizza dough? The whole point is to stretch the dough out to the right size. It is a very challenging thing to do. The other thing is it looks really cool.

One of our favorite things to do on Fridays during team cooking is to make pizza. We have certain types of pizza to make - like, one week we just made the pizza dough. Then another time we had to base it on the way that we put on toppings – like, if it works better when you put the topping on before the cheese or wait until after the cheese is spread out. So, we’re going to make pizza for the last time this year and the focus will be about “special pizza” - like BBQ pizza chicken parmesan or Alfredo pizza.

Culinary Arts 1 class enjoying an eggs benedict breakfast.

Close up of a frosted cake with fruit decoration on top.

Garret Maurice Angel Food Cake with fruit decoration