Turn your passion for food into a career.

Our Culinary Arts program prepares you for entry-level positions in restaurants, catering, schools, and healthcare kitchens. You’ll learn cooking techniques, food safety, menu planning, and kitchen operations — all with hands-on training in a professional kitchen setting.

Program Structure
  • Classroom Instruction: Learn food safety, nutrition, menu planning, and the business side of culinary arts.
  • Kitchen Labs: Practice cooking methods (grilling, roasting, sautéing, baking, and pastry techniques) in a supervised kitchen setting.
  • Event Catering: Gain real-world experience preparing meals for community events and group functions.
  • Teamwork & Leadership: Learn how to work on the line, manage time under pressure, and communicate in a busy kitchen.
  • Program Length: Typically completed in 12–16 weeks.
Requirements
  • Age: 16 or older
  • Education: High school diploma, HiSET®, or currently enrolled in high school (with approval)
  • Physical Demands: Must be able to stand for long periods, bend and lift 25–50 lbs., and work safely with hot equipment.
  • Commitment: Willingness to practice outside of class, complete readings, and participate in clean-up and teamwork.
Career Outlook

Graduates of the Culinary Arts program can pursue careers in many areas of the food service industry, including:

  • Entry-Level Cook/Prep Cook in restaurants, hotels, or resorts
  • Baker or Pastry Assistant in bakeries, cafés, or catering companies
  • Institutional Food Service Worker in schools, healthcare facilities, or long-term care kitchens
  • Catering Staff for events, banquets, and private functions
  • Pathway to Chef or Restaurant Management through further training or on-the-job advancement

The food service industry is one of Maine’s largest employers, with steady demand for skilled workers. Culinary training also provides portable skills that can be used anywhere in the country.