155 Ayers Street, Barre VT 05641

Phone: (802)-476-6237

Fax: (802)-476-4045

What We Do

Culinary Arts is designed to provide the knowledge and the skills needed for employment in the Culinary Industry or to enroll in post-secondary education. Much of the student training is provided through The Lunch Box Restaurant (located on our campus). Designed with a focus on nutrition, teamwork, and farm-to-table practices, this course has everything and more for students passionate about food preparation and gives a complete introduction to the world of professional cooking.



Successful students in this program have these academic opportunities available to them.

 - Dual Enrollment with New England Culinary Institute (A 10 week online course of instruction plus an intensive weekend-long residency at NECI’s Montpelier campus).

 - ServSafe® Food Handler Certification


Vermont Proficiency-Based Graduation Indicators

While covering a full curriculum of content specific to this trade, students in this program will be trained and assessed on the following high school-level academic proficiencies using the following indicators from Vermont’s Proficiency-Based Graduation Requirements. CVCC is currently in the process of aligning additional proficiency indicators for literacy and other academic areas; contact the Instructor for updates and more information. For more information about Vermont’s Proficiency-Based Graduation Requirements, visit the VT Agency of Education’s website here.

- Math: 1a, 1c, 1d, 1e, 1f, 2a, 2c

- Science: 2c, 7i, 8a



Culinary Arts Students use these industry-recognized texts, although others might be used throughout the year.

- Introduction to Culinary Arts- Culinary Institute of America

- National Restaurant Association Foundations of Restaurant Management

and Culinary Arts Level 1- Pearson

- National Restaurant Association Foundations of Restaurant Management

and Culinary Arts Level 2- Pearson

- Culinary Math: Principles and Applications

- ServeSafe® Food Handler Guide, 6th Edition- National Restaurant



Recommended Reading Level

Textbooks and the majority of class texts in this course are written at the following grade level. The first number correlates to the grade level and the decimal refers to the monthly progress throughout the year. For example, an 11.3 would translate to an “11th grade reading level, approximately 3 months into the school year.”

- 10.7 (Introduction to Culinary Arts)

 - 11.2 (Foundations of Restaurant Management and Culinary Arts Level 1/2)


Recommended Math Skills

Successful students in this program should expect to master these math skills. Previous preparation and training in these areas are critical for academic success in this program.

 - Conversions

 - Fractions, decimals, and percentages

 - Measurements

 - Estimating

 - Volume

 - Geometry (spatial abilities)

 - Basic math (addition, subtraction, multiplication, division)


CVCC Safety Exams

Every CVCC Program begins the year with a Safety Exam. Students are required to pass these safety exams before they can participate in program lab settings. For more information about these exams, contact the CVCC School Counseling Coordinator.

- ServSafe® Food Handler Certification (nationally recognized certificate)

- S/P2 Culinary Safety and Sanitation Certification


Instructor Information

Instructor: Kristine McSheffrey


Phone: (802).476.6237 ext. 1175

The Central Vermont Career Center does not discriminate on the basis of sex, race, color,

national origin, religion, disability, sexual orientation, gender identity, and marital status in

admission or access to, or treatment or employment in, its programs and activities.

Education that works.

Supported by:

Vermont Tech Community College of Vermont
Culinary Institute of America New England Culinary Institute Allen Lumber Paul Mitchell Vermont Works for Women Adobe Cody Chevrolet 802 Toyota

Site Designer and Web Master: Matthew Binginot.