Culinary Arts
Academy for Culinary Arts
Fundamental Requirements
The Academy of Culinary Arts offers a comprehensive program designed to equip students with essential culinary skills and industry knowledge. Students learn fundamental cooking techniques, kitchen protocols, proper cleaning and maintenance practices, and gain valuable experience in catering and event planning through both school-based and real-world settings.
Learning Experience
Students develop professionalism and efficiency through hands-on practice in high-pressure kitchen environments that mirror the dynamic and demanding culinary industry. The program emphasizes real-world application through catering projects and event planning experiences that prepare students for immediate industry success.
Skills and Prerequisites for Success
Prospective students should be comfortable with basic math conversions essential for recipe scaling and ingredient calculations. The program requires individuals who are open to tasting various ingredients and products regardless of personal preferences, can accept and utilize constructive feedback to improve their skills, and possess exceptional time management and organizational abilities.
Important Considerations
- High-Pressure Environment: Students must thrive in fast-paced, demanding kitchen settings with multiple simultaneous tasks
- Strict Protocols: Adherence to kitchen safety, sanitation, and maintenance standards is mandatory
- Multi-Step Procedures: Ability to independently complete complex recipes and tasks while managing numerous distractions
- Flexibility with Food: Willingness to work with and taste diverse ingredients, even those outside personal preferences
- Constructive Feedback: Openness to continuous improvement through chef and peer critiques
- Professional Development: Experience in catering and event planning builds industry-ready skills
- Time Management: Exceptional organizational skills are crucial for meeting service deadlines
This program is ideal for students who are passionate about food and hospitality, thrive under pressure, and are committed to developing the technical skills and professional standards required for success in the culinary industry.
Email: alfonsom@mcvts.org
Phone: 973-627-4600 ext. 404
Qualifications: A.S. in Culinary Arts from Culinary Institute of America- 2001 Ateneo de Manila Bachelor of Arts Interdisciplinary Studies- 1997
Mr. Miguel Alfonso
Before becoming a full-time teacher, Miguel worked in a variety of jobs covering many facets of the culinary industry. For over a decade, Chef Alfonso held various roles in busy establishments in New York City, Montreal, and St. Helena, CA eventually becoming head chef of a longstanding restaurant in downtown Manhattan. Besides chef positions, Miguel was also involved in catering (private and corporate), food styling and media, and the co-founding of an ice cream company. In this teaching role, Miguel is fulfilling a long-held dream of sharing his knowledge and diverse experiences in the food world.
Chef Alfonso is a graduate of The Culinary Institute of America and was the recipient of the Brillat-Savarin Medal of Merit for academic achievement. A native of the Philippines, he now lives in Northern NJ with his wife and two young children.
Career Field - Culinary Arts
Career Pathways in Culinary Arts (include but are not limited to):
General Manager •Food & Beverage Manager •Kitchen Manager •Catering & Banquets Manager •Baker•Executive Chef •Commis Chef•PastryChef•Restaurant Server •Banquet Chef•Banquet Set-Up Employee•Kitchen Steward •Research and Development Chef •Food/Beverage Wholesaler •Product Demonstrator •Personal Chef •Chef de Partie •Sous Chef
Seniors in the Academy for Culinary Arts have completed internships with (including but not limited to):
|
Osteria Morini |
Delice Macaron |
|
Cedar Crest |
Tavern 5 |
|
Ninety Acres Restuarant |
Natirar Restaurant |
| Tabor Road Tavern | The Mansion at Natirar |
| Grato | Magpie Bakery |
Academy Course of Study
9th Grade
Academy: Introduction to Culinary Arts
This course provides professional training in a commercial kitchen. Areas of instruction include knife skills, egg cookery, and basic baking. Theory work in conjunction with hands-on practice and production will provide students with these important culinary foundations. Emphasis is placed on the technical skills needed for an entry-level position in a commercial kitchen.
Core Courses:
- English 9
- Algebra I, Geometry or Algebra II
- Biology
- Health and Physical Education 9
- World History
- World Language
- Financial Literacy/VPA Elective
10th Grade
Academy: Cooking Foundations
This course provides a continuance of the foundational building blocks and academic skills necessary for students to achieve success in culinary arts. Areas of instruction include cooking methods development, stocks and sauces, and ServSafe certification. Professional training will be provided in a commercial kitchen. Areas of instruction include Food Cost and Inventory, Cooking Skills Development I & II, Breakfast and Lunch Cookery and Introductory Level Baking. Academic work in conjunction with hands-on practice and production will provide students with further development of standard Culinary foundational skills.
- English 10*
- Geometry*, Algebra II* or Pre-Calculus*
- Chemistry*
- Health and Physical Education 10
- US History I*
- World Language
- Financial/VPA Elective
*Honors courses available and determined by grades and teacher recommendation
11th Grade
Academy: Baking, Pastry & Advanced Culinary Skills
This course builds upon the Introduction to Culinary Arts and Cooking Foundations, focusing on more advanced culinary practices. The curriculum is delivered through theory work and group and independent projects. Areas of instruction include American regional cuisine, international cuisine, baking science, pastry arts and candy confections. This course also includes an in-depth exploration of hospitality career development, menu planning, farming and alternative food production practices and food safety and sanitation. A class cookbook is developed, and students have the opportunity to participate in SkillsUSA. This course also focuses on career-ready practices and rigorous preparation for Senior year Work-Based Learning.
Core Courses:
- English 11*
- Algebra II*, Pre-Calculus*, Calculus
- Physics*
- Health and Physical Education 10
- US History II*
- World Language
- Elective
*Honors courses available and determined by grades and teacher recommendation
12th Grade at MCST
Career and Technical Education (Academy):
- Career and Technical Education Elective (i.e. Virtual Enterprises International, Computer Science Principles, Unmanned Aerial Vehicles)
- Independent Study
- OR CCM for Academy coursework
Structured Learning Experience (Graduation Requirement):
- All Seniors must complete 120 hours of an approved internship in their respective career fields.
Core Courses:
- English 12* (required)
- Health and Physical Education 12 (required)
- Calculus, Statistics, Foundations of College Math
- Environmental Science, Anatomy and Physiology I
- World Language*
*Honors courses available and determined by grades and teacher recommendation
12th Grade at County College of Morris
Eligible Seniors may complete their Senior coursework in full or in part at County College of Morris. See School Counseling Department for more information.
Required Courses:
FALL
- English Composition I (ENG111)
- Lifetime Wellness (HED128) or PE (labeled HES)
- Academy Course (1)
HOS 102 Food Manaegment
HOS 103 Food Production
HOS 117 Intro to Baking
HOS 118 Intro to Hospitality
HOS 120 Hotel/Hospitality Management
COM 104 Interpersonal Communications
COM 109 Speech Fundamentals
CMP126 Computer Applications (all but CIS students)
CMP128 Computer Science 1 (all but CIS students)
BUS 112 Introduction to Business (all but FIB students)
ACC 110 Elements of Accounting (all but FIB students)
SPRING
- English Composition II (ENG112)
- PE or Lifetime Wellness (whichever was not taken in the Fall)
- Academy Course (1) (see above list)
*See Guidance (School Counseling) Department for additional information on CCM courses
Structured Learning Experience
- All Seniors must complete 120 hours of an approved internship in their respective career field.
