Culinary Arts

Connecticut Technical High School System's Culinary Arts course breakdown by grade. Each student is required to complete four years of a Career Technical Education program.

Grade 9

3 Credits
Exploratory and Introduction to Culinary Arts

Grade 10

3 Credits
Basic Food Service

Grade 11

3 Credits
Operating a Restaurant

Grade 12

3 Credits
Advanced Restaurant Operations

Course Descriptions*

Exploratory and Introduction to Culinary Arts (CU110)
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 assist in the daily production of the National School Lunch. All students will make hot foods and learn basic garnishing and portion control. Cold sandwiches and basic desserts will be taught during 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.

Basic Food Service (CU210)
In Grade 10, students learn the basics of food preparation using the school lunch as their main food lab. 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. Students will continue to receive instruction in nutrition, safety, sanitation and personal hygiene.

Operating a Restaurant (CU310)
In Grade 11, students are introduced to “front of the house” and “back of the house” restaurant operation through the daily operation of the school restaurant open to faculty and the public. In the dining room they learn customer service and formal dining room service skills which include setting tables, taking reservations and working the cash register while providing a la carte and buffet service menus. In the kitchen, students learn and practice; soups, stocks and sauce making, fruit and vegetable identification and cookery, dairy, eggs and cheese identification and cookery, salad and salad dressings, nutritional menu development as well as starches and grain cookery. The curriculum also includes meat, poultry and seafood identification, fabrication and cookery. Students will also develop basic baking skills through the production of; fruit danish, yeast and quick breads, layer cakes, pies and kitchen plated desserts. They will demonstrate the highest standard of food safety training by completing ServSafe Certification through the National Restaurant Association.

Advanced Restaurant Operations (CU410)
In Grade 12, students continue to operate the school dining room restaurant. They have opportunities to advance their culinary skills and knowledge while creating seasonal, ethnic, global and local menus. Students will have an opportunity to visit a local farm, taking the classroom into the community while developing an understanding for sustainable foods. They will learn the art of garde manger in buffet and cold food service. Students continue to develop their supervisory skills in Restaurant Management. Baking and pastries continue to be part of daily restaurant production. Students rotate throughout all stations of the dining room and kitchen until proficiency is obtained. Students will demonstrate the ability to complete a job application and interview. All students will participate in the Senior Culinary Arts Project (SCAP) where students are required to research and develop a Theme Global Menu with recipes and costing. They will produce their individual menus in the restaurant where family members and faculty will have the opportunity to sample a student’s culinary skills. The project is completed with an oral presentation where the students reflect on the year-long senior project while practicing their oral communication skills needed for job interviews.

Successful students completing this program will be able to pursue a post-secondary two- or four-year degree in Culinary Arts, Hospitality or Food Service Management. Upon graduation, students are eligible for immediate employment in an accelerated entry-level culinary position in any food service establishment such as restaurants, casinos, commercial kitchens, catering facilities, retail or commercial bakeries, corporate dining or institutional food service companies.

* Some courses may not be offered at every school.

CTHSS is relocating to 39 Woodland Street, Hartford

CTHSS is relocating to 39 Woodland Street, Hartford
Beginning, Friday, July 7, 2017 the Connecticut Technical High School System (CTHSS) will start relocating their Middletown office to 39 Woodland Street, Hartford, CT 06105. The move will spread out over the next three business days with staff members arriving on Tuesday, July 11, 2017. We will have limited email and telephone communication during this transition. Despite the new street address, all CTHSS phone numbers will remain the same. The postal services will forward any mail sent to the old Middletown address. Visitors to the new building can park on site. Visitors must sign in at the security guard’s desk with photo identification.  Learn more

Wolcott Sophomore Receives UConn Writing Award

Wolcott Sophomore Receives UConn Writing Award
Oliver Wolcott Technical High School's Sophomore Christina Thompson was selected as a finalist for UCONN's Connecticut Writing Project. Her original fiction piece entitled "Dream Life" received an honorable mention award and a listing in the Connecticut Student Writers Magazine (CSW).  Learn more

Bullard Havens One-Read Committee Pays It Forward

Bullard Havens One-Read Committee Pays It Forward
The One-Read committee, which consists of students from grades 9-12 as well as Social Studies and English teachers, at Bullard-Havens promoted kindness, unity, and acceptance school-wide after reading the book I am Malala by Malala Yousafzai. Student and teacher committee members read the book, participated in a filmed book discussion, and came up with ways to promote the book and its themes that would include the entire school.  Learn more

Mrs. Alecia Walkuski and Vinal students named to Renaissance National Honor Roll

Mrs. Alecia Walkuski and Vinal students named to Renaissance National Honor Roll
Mrs. Alecia Walkuski, English and Language Arts Lab Teacher at Vinal Technical High School, earned this distinction by guiding effective implementation of Renaissance Accelerated Reader®. Accelerated Reader engages K–12 students in independent reading practice at the unique levels K–12 students need in order for them to grow—from foundational skills to grade-level standards.  Learn more

Abbott Electrical Dinner and Awards Program

Abbott Electrical Dinner and Awards Program
On May 11, 2017, a dinner and awards program will be held at Abbott Tech to recognize the Class of 2017 Electrical Seniors. Last year's event featured a guest speaker and program on "Indoor and Outdoor L.E.D. Lighting Products and Applications from RAB Lighting."  Learn more

Ellis Tech Wrestling Win!

Ellis Tech Wrestling Win!
Ellis Tech Wrestling Team wins state championship- first in school's history!  Learn more

Grasso Student Wins National Silver Gloves Boxing Championships

Grasso Student Wins National Silver Gloves Boxing Championships
Steven Torres, a 10th grader at Grasso, recently won first place in the National Silver Gloves Boxing Championships in Kansas. He now begins boxing his way toward the Junior Olympic Team. We are very proud of him. Not only is he a great boxer, he is a great kid!  Learn more

Prince Tech Team Awarded in Design Challenge State Competition

Prince Tech Team Awarded in Design Challenge State Competition
Prince Tech Engineering students took third place in their first showing in the Real World Design Challenge.  Learn more

Norwich Tech Grad First Female Gold Medalist in National Competition

Norwich Tech Grad First Female Gold Medalist in National Competition
Daria Stifel became the first female to win gold in the SkillsUSA Electrical Engineering competition!  Learn more

Community open houses hosted across the state

Community open houses hosted across the state
Links to photo galleries and news stories about our recent community open houses held across the state!  Learn more

Student Workforce

 Student Workforce
CTHSS students can help you with your next big project! A wide range of services are offered across a variety of trades programs.  Learn more