Culinary Arts

The field of culinary arts offers extensive career opportunities in an exciting and challenging profession. These individuals can choose to work in any food service facility including restaurants, resorts, cruise ships, hotels, cafeterias, and bakeries or can work as private chefs/cooks, caterers, consultants or managers. Students are trained in all aspects of food preparation, baking, and restaurant management through the operation of our popular Canal Side Restaurant overlooking the Cape Cod Canal. Culinary students learn menu planning, purchasing, quality control, service, ice carving, artistic display, and management. Health and dietary considerations are stressed throughout the program. Students receive experience catering a wide variety of community functions.

Career Opportunities

  • Executive Sous Chef

  • Food/Beverage Manager

  • Food Buyer

  • Garde Manger

  • General Manager

  • Ice Carver

  • Kitchen Manager

  • Maître d'Hôtel

  • Pastry Chef/Baker

  • Private Chef

  • Restaurant Manager

  • Sous Chef

  • Sales Consultant

  • Waiter/Waitress

Program Highlights

  • Personal Hygiene

  • Sanitation

  • Safety

  • Cooking methods

  • Breakfast preparation

  • Salads/Salad Dressing Preparation

  • Soup and Stocks

  • Vegetable/Starch Preparation

  • Sauces and Gravies

  • Meat Preparation

  • Poultry

  • Seafood

  • Dining Room

  • Purchasing Storage

  • Baking Pastry Preparation

  • Yeast Raised Products

  • Cake and Cookie Batter

  • Icings

Certifications

Culinary Arts students prepare to earn certificates in:

Certified Dining Room Apprentice (Federation of Dining Room Professionals)

  • Fine Dining standards

  • Advanced techniques and equipment in the classic, traditional and contemporary forms of service

  • An expanding nationally recognized certification.

Certified Fundamentals Cook® (CFC®) (American Culinary Federation Educational Foundation

  • ACF certifications are the most sought after by industry chefs

  • UCT offers an ACFEF secondary certified program.

  • Requirements for this program meet and exceed the Massachusetts Curriculum Frameworks and Massachusetts State Sanitation guideline

ServSafe Certification (National Restaurant Association)

  • Sanitation certification is required by all food service providers as a basic credential for their management staff

  • Shift manager’s certification must be clearly displayed in each establishment

  • This course is provided for senior year in an attempt to prepare graduates for a leadership roles

Allergen Awareness (MA Department of Public Health / Bureau of Environmental Health/Food Protection Program)

  • State mandated program

  • Food establishments required to have a "Certified Food Protection Manager" on staff who holds a "Certificate of Allergen Awareness"

  • Certificate is valid for 5 years

Cardiopulmonary Resuscitation (CPR)

  • Our freshman are certified in the first half of the year and re-certified in their junior year

  • Covers state's required choke saver training

OSHA

  • 10 hour general industry