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.



Mr. Cariddi            

Mrs. King          

For information on labor market trends and job outlooks in the Culinary field click here.


  • Williamstown Commons
  • Public Eat & Drink
  • Bountifare Restaurant
  • Cozy Corner Restaurant
  • MCLA Aramarck Food Service
  • Williams College
  • Williams Inn
  • Sweetwood
  • Gramercy Bistro


  • Culinary Institute of America
  • Johnson and Wales University
  • Southern New Hampshire University
  • Lincoln Tech
  • New England Culinary Institute
  • UMass Amherst
  • Southern New Hampshire University
  • Paul Smith College
  • Hudson Valley Community College
  • Holyoke Community College
  • Berkshire Community College

Course Content

Grade 9

Sanitation & Safety Training

Hand Tool & Equipment training

Basic Knife Skills

Introduction to Basic Food Preparation

Basic Customer Service Techniques

Introduction to Basic Baking

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


American Culinary Federation Logo


ServSafe National Restaurant Association Logo


Occupational Safety and Health Administration Logo