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Culinary Arts

Culinary Arts students gain invaluable skills and knowledge which are necessary to compete in post-secondary education or in the workforce. Practical experience takes place in our on-site facility. Students run the Dollhouse Restaurant, a full service, fine dining establishment which is open to the public. This experience challenges our chefs of the future with a menu which changes weekly. Students also operate a catering business and Bakeshop, which offers students and staff from STC and RHS creative meal choices during lunchtime. The program focuses on hands-on learning during which students become familiar with baking techniques, cooking methods, meat & fish preparation, meal & menu planning, cost analysis, purchasing, inventory control, marketing, business planning, sustainability, nutrition, customer service, and dining room etiquette.
The Dollhouse Restaurant enjoys a fine reputation. Students are part of a community where everyone is responsible for the finished product. The Dollhouse is open to the public. The laboratory at STC has all traditional equipment associated with finer restaurants, and it is the beneficiary of some of the newest technology, including flash bake ovens, double sided cookers, electro-magnetic cooking, steam and convection microwaves, and a point of sales system. Earn a national certification including safety, sanitation, and food handling called Serv/Safe (National Restaurant Association Education Foundation Certificate.) Qualify to participate in the New England Culinary Institute (NECI) scholarship program. Gain experience in the on-site public restaurant and bake shop. Develop skills and knowledge for post-secondary education.
Sample Job Opportunities: Prep Cook, Baker/Cook, Caterer, Sous Chef, Waitperson
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Articulation/Co-EnrollmentAdvanced students have the opportunity to be dual-enrolled both at STC and the New England Culinary Institute. Students have the opportunity to take part in an on-line 6-week course offered by NECI. This course includes an intensive one-week live-in class at NECI's Montpelier campus. With successful completion the student may receive a scholarship towards a NECI education as well as advanced placement.
By the Numbers:
Three years after leaving Culinary Arts
66%
of students are employed and
25%
are pursuing further education.
"STC made me a more rounded and experienced individual."

I chose to go to Stafford because I wanted to be a chef and thought that the Culinary Arts Program at STC would be a good way to get a jump start on it before college. From Stafford I got everything I needed to get a basic starting position in a restaurant. After my two student years I went back to STC as a Teacher's Assistant for Chef Barry and Chef Greg. Halfway through the year I learned that STC was giving me the opportunity to go and study in Austria for two weeks at the most prestigious culinary school in Europe. After that I attended the Culinary Institute of America in Hyde Park, New York, the #1 cooking school in the country. My experiences at STC made me a more rounded and experienced individual at a younger age, which helped me to move through the ranks of the kitchen before I got to college.

Culinary Arts FIlmstrip

8 Stratton Road, Rutland, Vermont 05701
(802) 770-1033