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.

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.

Program Instructor

Greg Lynch

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.
[email protected]



Lisa Fennimore

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.
[email protected]



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

Name Business
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

Jobs Average Salary
Prep Cook $20,950
Baker $24,170
Caterer $48,080
Sous Chef $41,000
Food Scientist $62,470
Executive Chef $41,500

*Average Salaries taken from the Department of Labor (, Sokanu (, Glassdoor (, and Chron (


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