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.
What We Do
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 kitchen classroom at STC has all traditional equipment associated with finer restaurants, and it is the beneficiary of some of the newest technology, including flashbake ovens and a point of sales system.
Greg Lynch has been at the Stafford Technical Center since the spring of 2004. He has an associate’s degree earned from The Culinary Institute of America. Chef Lynch has more than 20 years of experience, specializing in fine dining and the catering aspect of the culinary field. He also worked as the chef at a special needs summer camp for five years.
Lisa Fennimore has been a member of the Stafford teaching team since 2011. A native of New Jersey, Lisa earned a Bachelor of Music in Education with a minor in Gender Studies from Trenton State College (now The College of New Jersey). She then moved to Vermont and taught K-6 music in Danby while progressing up the ranks cooking in restaurants throughout Windham County. In 2010, she earned a Bachelor of Arts in Restaurant and Hotel Management from the New England Culinary Institute and co-authored a cookbook on healthy recipes as well as one of the nation’s most popular healthy lifestyle blogs.
Nick Delauri, Class of 2007
Stafford was the hands on, interactive learning environment I needed. I knew sitting at a desk wasn’t for me and I knew I wanted to be a cook. Stafford seemed like the logical choice to jump start my career and get valuable experience. Just do it.
Program Advisory Committee
|J. Paul “Brownie” Brown||Little Harry’s|
|Val Cararra||Reinhardt Foods|
|Lindsay Arbuckle||Alchemy Gardens|
|Scott Arbuckle||Alchemy Gardens|
|Nick Delauri||Vermont Butcher Shop|
|Dave Gillam||US Foods|
|Greg Lang||Killington Grand|
|Jack Magnan||Little Harry’s|
|Connie Mendall||Occasions Catering|
|Donna Vargas||Former Culinary Arts Instructor|
|Ken Shattuck||Hannaford Bakery|
Dual Enrollments/College Credits
Accelerated status agreement and dual enrollment with the New England Culinary Institute (NECI) and accelerated status agreement with the Culinary Institute of America (CIA)
SERV/SAFE Certification, American Heart Association HeartSaver® First Aid/CPR with AED, Students completing 90% of the Core Competencies will receive a certificate from Stafford Technical Center.
Average Career Salaries
*Average Salaries taken from the Department of Labor (dol.gov), Sokanu (sokanu.com), Glassdoor (glassdoor.com), and Chron (chron.com).
Requirements For This Program
Recommended Prerequisites: basic math skills – addition, subtraction, multiplication, division of fractions; measuring skills (weight and volume); simple money math; competency with fine motor skills; ability to work as part of a team and independently; ability to thrive in a fast-paced, physical environment
Reading Level of class materials: Grade 11.1
Scales for standards assessed in this program may be found here