Culinary Arts & Hospitality

Culinary

About the Program

Ever considered turning your daily cooking interests into a canvas for high-end artistry? Food and hospitality, literally, connects the world.

Welcome to the world of Culinary Arts at UTC, where the kitchen becomes your studio, and each dish is a masterpiece in the making.

In this industry you build communities. You become the axis of gravity, the landscape, the sensations in stories. Your work builds the human experience and inspires possibility.

In this program, you won't just be cooking; you'll be sculpting flavors, designing plates like a true artist and exploring worldwide cuisine. Imagine the satisfaction of transforming everyday ingredients into gourmet experiences, elevating the role of cooking from a necessity to a form of high-end art.

Culinary Arts isn't just about recipes; it's about expressing your creativity through taste. Join us in mastering the culinary craft, where your passion becomes a blend of precision and artistry. Ready to turn your love for cooking into a refined and delicious career?

Learn to prepare food from all over the world, Classical French, Italian, Spanish, as well as Asian Countries, and American Regional cuisines using traditional ingredients and techniques. Students will have ample opportunity to work in and essentially run a full-service licensed restaurant as well as run an in-house bakery designed to sell food directly to our student body and community.

🍽️🎨 #CulinaryArtistry #FutureChef

High School Credit Embedded

Dual Enrollment/College Credit Opportunities
CMCC- Food Preparation Sanitation; CUA 121- 3 credits

CMCC- Nutrition & Food Quality; CUA 171- 3 credits

EMCC- Culinary Sanitation Theory; CUL-131-01- 3 credits

SMCC- Introduction to Culinary Arts; CULA- 1-4-3 credits

WCCC- Sanitation; FDS-125- 3 credits

YCCC-Food Preparation Sanitation; CUL- 104- 3 credits

Culinary Institute of America articulation – Food Safety – 3 credits

Husson University advanced standing agreement- Menu planning & Food Safety- HA-209- 3/6 credits

Johnson & Wales University articulation- Food Safety & Sanitation Mgt; FSM-1065- 3 credits

Professional Certification Opportunities
ServSafe Certification
ServSafe Manager Certification

Preparation for Pro-Start certification exam (minimum 2 years/linked with pre apprenticeship)

Memberships
ProStart is a nationally recognized two-year program that introduces students to concepts not found in traditional culinary programs.  In addition to the fundamentals of professional food preparation, students will also study topics such as customer service, accounting, cost control, and marketing.  Students are also encouraged to explore a wide variety of careers found in the restaurant and hospitality industry through their externships.

Skills Developed in this Program

  • Sanitation and Safety

  • Nutrition

  • Food Preparation

  • Grade Manager

  • Baking

  • Human Relations Management

  • Business and Math skills

  • Dining Room Management

  • Menu Planning

  • Purchasing & Receiving

Worldwide Occupations in this Field

  • Cook

  • Executive Chef

  • Personal Chef

  • Caterer

  • Baker

  • Pastry Chef

  • Food Service Manager

  • Dietitian/Nutritionist

  • Restaurant Manager / Owner

  • Food & Beverage Sales / Manager

  • General Manager

Russ Flewelling

Russ Flewelling

Email Russ Flewelling

Meet Russ Flewelling, a seasoned culinary professional with a background rooted in Winterport, Maine. He pursued his education at Hampden Academy, later specializing in culinary arts at United Technologies Center and EMCC. Russ has traversed the diverse landscape of restaurant work, diligently serving in roles ranging from dishwasher to head chef and private chef. Presently, he leverages his extensive 23 years of culinary experience to educate a new generation as a dedicated culinary arts teacher.

Tricia Jellison

Tricia Jellison

Email Tricia Jellison

Meet Tricia Jellison, a dynamic professional with a diverse career. With 20 plus years of experience as a high school teacher, she's made a lasting impact on her students. Beyond the classroom, Tricia has also excelled in the hospitality industry, including private catering, dining room management, and bartending. Her teaching skills and her ability to manage various aspects of the hospitality sector make her a versatile and accomplished individual.