College Credits
Articulation with SUNY Adirondack
Culinary Arts students gain invaluable skills and knowledge which are necessary to compete in post-secondary education
Certifications
- ServSafe Manager Certification
- American Heart Association Heartsaver® CPR/AED
- Prostart Certification
- ACT National Career Readiness Certificate
Advisory Committee
- J. Paul “Brownie” Brown— Rutland Country Club
- Brittany Chase – Rutland Country Club FOH Manager
- Dave Gillam— McCauley’s Food Service
- Connie Mendall— Occasions Catering
- Donna Vargas— Former Culinary Arts Instructor
- Ken Shattuck— Hannaford Bakery
- Valerie Carara— Performance Foods Sales Associate
- Brain Kamuda— Kamuda’s Country Market
- Aaron Conway— Kamuda’s Country Market
Students will develop food service and employability skills which will serve them throughout their lives. Typically, several students from each class will continue their education by attending culinary school after Stafford. Other students will work in the food industry directly following high school, and the remainder may pursue other paths in service industries or business. By the end of the program students will be able to: exhibit effective communication skills, demonstrate employability and career readiness, apply safety and sanitation techniques, demonstrate food preparation skills, apply basic principles of nutrition, demonstrate an understanding of how to operate a food service business, use marketing as a tool to sell food to customers, and demonstrate professionalism in a workplace.
What We Do
Students manage and operate three businesses on and off campus. Our students are part of a community where everyone is responsible for the finished products and are professionals in the industry at all times. Students are trained with front and back of house etiquette and introduced to modern kitchen equipment and technology which can also be found in culinary and hospitality careers. Students have an opportunity to compete in SkillsUSA an other events at Stafford where they can implement their talents for scholar recognition and portfolio building.
Entry Requirements
Recommended Prerequisites: Ability to add, subtract, multiply and divide whole numbers, fractions and decimals; measuring skills (weight and volume); ability to convert units of measure; adhere to ratio guidelines; simple money math; competency with fine motor skills; ability to work as part of a team and independently; effective communication skills; ability to thrive in a fast-paced, noisy, warm, physically demanding environment.
Reading Level of class materials: ProStart 1 & 2 textbooks at levels 9-10, The Professional Chef college-level textbook, and Introduction to Culinary Arts college-level textbook, recipe comprehension level 10-12
Special Consideration: Due to state proficiencies and regulations, this program works with food in all categories. Students with airborne food allergies should consider their ability to be a part of the program safely.
Program Instructor – Greg Lynch
Greg has been at the Stafford Technical Center since the spring of 2004. As an alumnus of The Culinary Institute of America, Greg has earned over 25 years of experience in the Culinary Industry. With a focus and specialty in fine dining service and the catering industry, Greg knew he could inspire students with the same dream. In his free time, Greg enjoys golfing with colleagues and taking a ride on his motorcycle.
greg.lynch@rcpsvt.org (802) 770-1041
Program Assistant – Cassie Lonergan
Chef Lonergan joined Stafford in August 2021 and is also an alumnus of the STC Culinary Arts program. She attended Lincoln Culinary Institute in Hartford, CT, and graduated top of her class in 2014. With over 10 years of experience working in the Culinary industry and school systems, Chef Lonergan is happy to be back at Stafford to share her unique twist of cooking to the next generation of cooks. In her downtime, you may find Chef Lonergan driving her 1968 Bronco around town or heading into the woods to hunt for her next harvest to table meal.
cassie.lonergan@rcpsvt.org (802) 770-1041
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