Eric Rogers (Department Chair)
e.rogers@schoolsofwestfield.org
Culinary Arts Instructor

Nicolas Leslie
nicolas.leslie@schoolsofwestfield.org
Culinary Arts Instructor

Stacy Boisseau
s.boisseau@schoolsofwestfield.org
Front of House Coordinator

• DESE Ch. 74 Frameworks

• Occupational Outlook

The food service industry is one of today’s fastest growing career pathways. A wide variety of opportunities is available to individuals who pursue employment in a food service field. With appropriate training, our students can obtain the skills necessary to achieve their future goals, including admission to post-secondary Culinary Arts schools and programs.

Culinary Arts exposes students to the many aspects of this ever-changing pathway. In the dining room, the students learn how to set a table properly and correctly serve an a la carte menu to patrons. We are fortunate to operate an “Open to the Public” in which students serve our faculty and the general public and also learn to serve banquet style for different functions and satellite catering events.

In the kitchen, students work at many different stations including the range and bakery. The restaurant menu features many different items, and students are expected to perform a variety of tasks in the preparation of soups, appetizers, entrées, starches, vegetables, and sandwich items. We bake our own bread weekly as well as desserts. For our showcase, students prepare many types of cookies, brownies, Danish, pies, turnovers, tarts and other pastries. Students are also required to assist in the maintenance of the working kitchen. Their jobs also include washing dishes, pots and pans, sweeping and mopping the floors and emptying the trash barrels. Sanitation is a key aspect of our work, and students are taught the techniques and procedures that are needed to keep our food safe.

Food Service is a fast-paced, demanding industry that requires physical endurance. Students are required to do light and heavy lifting and will be standing for extended periods of time. With the proper attitude and motivation, a student can acquire the necessary skills to obtain a basic entry-level job or continue on to one of the many Culinary Arts schools and begin a very rewarding career in the Food Service industry.