Instructor: William Walker
Instructor: Marie-Claire McKillip
This East Providence Culinary Arts program prepares students for employment in the hospitality industry, the largest industry in America today. Instruction includes theory and applications related to food preparation, food management, menu and banquet planning, food and beverage purchasing, quality control, cost analysis, commercial baking and pastry, catering, chef preparation, institutional foods, meat cutting, cooking methods, nutrition, safety, and sanitation. Students learn the safe and proper use of hand and power tools related to the industry. Practical experience is a major part of the course through the operation and management of a complete restaurant and catered banquet affairs. Hands-on instruction includes food preparation techniques required in a variety of food service establishments. Upon completion of the program, students will be prepared for entry-level positions in the food service industry or advanced study at a culinary institute or college.
Chef, Sous-Chef Executive, Chef Restaurant Manager, Food and Beverage Manager, Nutritionist, Pastry Chef, Baker, Restaurant Product and Research & Development, Institutional Food Service Management, Dining Room Managers, Bar Managers, Convention & Group Planning, Corporate Restaurant Trainer, Airline or Cruise Ship Chef
The Culinary program was featured in the January issue of the East Providence Reporter. See the article below.