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H.C. Wilcox Technical High School
 
298 Oregon Road, Meriden,Connecticut 06451 Telephone (203) 238-6260, Fax (203) 238-6602

Link to State Department of Education Website

 

Culinary Arts

Instructors
Instructors
Instructor
Jose Calle
Department Head
Thomas Flaherty
Instructor
Frank Ahern

Telephone Number: (203) 317- 5875
E-mail: Thomas.Flaherty@ct.gov

SILVER CITY BISTRO
Wilcox Tech's Culinary Arts Program's restaurant
is open to the public
Monday-Friday - 11:00 am and 11:30 am seating.
For reservations call: (203) 238-6260 ext 6299, or 6298
News
Media
Culinary Arts student at work
Culinary Arts student at work

Culinary Arts Course Descriptions

EXPLORATORY AND INTRODUCTION TO CULINARY ARTS (CU110) (3 credits)
All Grade 9 students go through the Exploratory Program.  Please see page 7 for more detail. Students deciding to enter the field of culinary arts will be introduced to the basics of safety, sanitation and personal hygiene, as well as equipment identification and use. Students will rotate through different kitchen stations learning basic operating procedures in the production of foods for the school lunch program. All students will make hot foods and learn basic garnishing and portion control. Cold sandwiches and basic desserts will be taught during the freshman year. Students will learn about kitchen utensils, small equipment, knife skills and basic hot and cold food preparations.  In addition, they learn about weights and measures and simple recipe conversions. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

BASIC FOOD SERVICE (CU210) (3 credits)
In Grade 10, students learn the basics of institutional food preparation using the school lunch as their main laboratory. All students will rotate through different stations preparing, organizing and producing various food items to be served in the school’s cafeteria. Basic theory will include a range of equipment identification, fruit and vegetable identification, basic cooking methods, storage and receiving of products, as well as a la carte and convenience foods. All students will be taught the proper procedure for serving institutional foods and garnishing of plates and pans. Students will continue to receive instruction in nutrition, safety, sanitation and personal hygiene, and will demonstrate sound safety practices. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

OPERATING A RESTAURANT (CU310) (3 credits)
In Grade 11, students are introduced to basic restaurant operation and the kitchen brigade system. They learn proper dining room skills from setting tables and taking reservations to decorating for theme days. All students will learn how to work the cash registers and fill out dining room charts as well as food production forms. They are taught advanced cooking skills and preparation of appetizers, soups, sauces, salads and entrees. They produce buffets, banquets and á la carte items to be served to the staff and public at customer events and in the school restaurant. Topics like meat fabrication, seafood, poultry and basic baking skills including breads and desserts round out this course of study. Students continue to receive instruction in safety, sanitation and personal hygiene and demonstrate sound safety practices. Students reaching an acceptable level of proficiency may be eligible for Work Based Learning (WBL).  Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

ADVANCED RESTAURANT OPERATIONS (CU410) (3 credits)
In Grade 12, students run the dining room (restaurant) which is open to the public, build on their skills, create menus and produce new menu items. They learn the art of garde manger (garnishing), advanced pastries and bread baking, as well as some regional and international cuisines. Students write menus and create different styles of food, which is served to the public. Students rotate throughout all stations of the dining room and kitchen until proficiency is obtained. Students will demonstrate the highest standard of food Safety training by completing ServSafe Certification through the National Restaurant Association.   Students will demonstrate the ability to complete a job application and interview and to perform entry-level job readiness and trade skills. All students will participate in the Senior Culinary Arts Project (SCAP).  A student is required to develop a Theme Menu, research paper, recipes, costing, culminating with the menu production in the school’s restaurant.  Students reaching an acceptable level of proficiency may be eligible for Work Based Learning (WBL).  Technology-related mathematics reading, writing, vocabulary and science are integrated throughout the curriculum.

Students successfully completing this program will be able to pursue a two year or four year degree in culinary. Immediate culinary employment opportunities upon graduation include: entry level culinary positions at large and small restaurants, casinos, commercial kitchens, catering companies, or commercial and retail baking companies, as well as, corporate dining and institutional food service companies.
*College Career Pathways – Students successfully completing this program may qualify for advanced college credit.