Culinary Arts
The Culinary Arts program at McCann Technical School is proud to be Berkshire County’s only culinary program certified by the American Culinary Federation. This distinction is a direct result of the high quality culinary education our students receive. Students enrolled in Culinary Arts progress from the fundamentals of baking and cooking to the more creative aspects of the field. In addition to daily assignments in our modern kitchens, opportunities for students to apply their knowledge are provided through participation in our school cafeteria, “Tea Room” restaurant and bake-shop, the annual Gourmet Dinner, as well as SkillsUSA competitions. The demand for qualified employees in the hospitality fields is growing and graduating from the Culinary Arts program will help ensure you are ready to pursue a career in this exciting area or further develop your skills at a post-secondary institution.
Tea Room Restaurant Information
For the menu click here.
For hours and days of operation click here.
CAREER PLACEMENTS
- Big Shirl's Restaurant
- Bountifare Restaurant
- Cozy Corner Restaurant
- MCLA Aramarck Food Service
- Williams College
- Williams Inn
COLLEGE PLACEMENTS
- Becker College
- Culinary Institute of America
- Johnson and Wales University
- Southern New Hampshire University
- Lincoln College
- New England Culinary Institute
Course Content
Grade 9
Grade 10
OSHA 10 Hour General Industry Certification Training
Continued Basic Food Preparation
Restaurant Service Training
Introduction to a la Carte Food Preparation
Introduction to Quantity Food Preparation
Advanced Customer Service Techniques
Baking Techniques to include:
Yeast Breads & Roll Preparation, Quick bread Preparation, Pies & Pastry Preparation, Cakes, Frosting, Icing Preparation & Introduction to Cake Decorating, Cookie Preparation, Puddings, Custards, Mousses, & Ice Cream Preparation
Grade 11
Breakfast Preparation
Cooking Methods & Techniques
Food Preparation Techniques to include:
Identification, fabrication and preparation of Vegetables, Fruits, Salads, Salad Dressings, Marinades, Sandwiches, Starches, Stocks, Sauces, Soups, Meats, Poultry, Seafood
A la Carte Food Preparation
Quantity Food Preparation
Advanced Baking Techniques
Grade 12
Cooperative work program (where applicable)
Food Service Management Techniques
Leadership Training
A la Carte Food Preparation
Quantity Food Preparation
Advanced Baking Techniques
Catering & Catering Theme Development
American Culinary Federation Certification Practical & Written Exam for national Certification as a Certified Fundamental Cook
Serv-Safe Certification Training