- General Manager
- Franchise management
- Kitchen Manager
- Executive Chef
- Catering & Banquet Manager
- Pastry & Specialty Chef
- Bus Person
- Line Cook
Students can earn the ProStart National Certificate of Achievement from the National Restaurant Association upon successful completion of the Year 1 & 2 exams and 400 hours of mentored work experience. Students who receive the certificate are eligible for NRAEF scholarship opportunities and course credits at more than 75 of the country’s leading hospitality and culinary arts colleges and universities.
All students must learn food safety prinicples and earn the ServSafe Food Handler Certification. New for the 2016/2017 school year, the advance culinary students have the opportunity to study for and earn the in-depth ServSafe Food Manager Certification.
Download a PDF of the Cooking and Related Culinary Arts Core Competencies.
As a result of completing the Culinary Arts program students will understand:
- Opportunities for advancement in the Culinary Arts Industry requires Industry certification
- The Food Design Process
- Longevity in the culinary arts industries requires adaptation and being well balanced
- Food Safety Requirements
Download a PDF copy of the Culinary Arts Program Competency Map.
Showcasing Passion, Talent and Skills
ProStart student teams from across the country demonstrate their business acumen and culinary skill at state competitions. Winning teams earn scholarships, honors and the opportunity to compete against the very best teams from other states at the National ProStart Invitational April 28-30, 2017, in Charleston, South Carolina. For more information email Chef Tapper or visit the ProStart Home Page.
The MWVCTC Culinary Team came in 2nd place this weekend at the ProStart Invitational Culinary Competition held at UNH! Congratulations to Aeneas Robinson and Chance Bosquet for creating an outstanding three course meal. And, a special thank you to their instructors, Mark Tapper and Alison Bickford, for their leadership and guidance.
Advisory committees serve the CTE programs by acting as liaison between the educational institution and the public. The prinicipal purpose for CTE program/advisory committees is to promote greater cooperation between career and technical education and the private sector in preparing individuals for employment, promoting quality career and technical education and making the career technical education system more responsive to the labor market.
CTE program/advisory committees have three major roles. They are to advise, assist and provide support and advocacy for quality career and technical education. It is through these roles that CTE program/advisory committees work with instructors and administrators to initiate policies, procedures and methods that help strengthen and modernize career and technical education.
Improving the quality of career and technical education can be directly linked to the degree of involvement, participation and commitment of the CTE program/advisory committees. If you would like to be involved in shaping the future of education at MWVCTC and have the skills/background to benefit the Culinary Arts Program, please email Chef Tapper for more information.