Your Future Begins Here.

Culinary Arts

The demand for well-trained bakers, chefs, and wait staff continues to grow. Students in this program are responsible for the operation of a restaurant within the school (Gerry’s Place) which offers a varied menu on a daily basis. Students participate in menu planning, purchasing, preparation of food, and table service within this facility. The bakery at Tri-County offers a wide variety of rolls, breads, cakes, and confections prepared by students that are sold to the public during the school year. Through the replication of commercial facilities, students experience the working conditions and rewards of this creative field.

Related subjects include ServSafe sanitation certification, international cooking cuisines, hotel and restaurant management and the basic cooking techniques of the trade. Culinary Arts is accredited through The American Culinary Federation’s program Access ACF. This allows the students to graduate as certified cooks (upon passing a national exam).

E-mail a Culinary Arts Instructor:

Available Certifications

  • Certified Culinary Graduate
  • Pro-Start Certification
  • Serve Safe Certification
  • MA Food Handlers Certification
  • General Industry OSHA 10-hour card

To Go From Gerry's Place

Take out lunch from Gerry’s Place, our student-run restaurant! The restaurant is open to the public for take-out Tuesday, Thursday, Friday from 10:30 a.m. to 12:30 p.m. Gerry’s Place will be closed on Mondays, Wednesdays, half days, and any day when school is not in session and on days as announced.

Online ordering will be open from 7am to 12:10 pm. For contactless pick-up, please wait in the parking lot and pop your trunk. Placing a sign with your name on your car will expedite the process.

Gerry's Place Calendar (Click for full size)

Articulation Agreements

Massachusetts Community Colleges, Bristol Community College, Johnson & Wales University, Newbury College

Would you like to learn more?

Your Future Begins Here.

Career Pathways

Skills and Competencies: Tri-County Training

  • Menu Planning, Ordering, Receiving and Storage
  • Perform Dining Room Service Activities
  • Perform Host or Hostess Activities
  • Orientation to Hotel, Restaurant and Tourism Sales & Marketing
  • Introduction to Banquet and Catering Services
  • Cooking Methods and Food Preparation
  • Preparing Soups, Sauces, Salads
  • Orientation to Grade Manger, Hors d'oeuvres, and Appetizers
  • Prepare Baked Goods
  • Prepare Frostings and Cake Decorating
  • Knife Skills
  • Catering Skills

Tri-County Diploma or On-The-Job Training

  • Prep Cook
  • Line Cook
  • Sous Chef
  • Cake Decorator
  • Baker
  • Wait Staff
  • Maitre D' Hotel
  • Restaurant Owner
  • Caterer
  • Food Service Manager
  • Pastry Chef

Two-Year or Four-Year College Majors

  • Culinary Arts
  • Baking and Pastry Arts
  • Foods & Beverage Management
  • Hotel & Restaurant Management
  • Culinary Nutrition Nutrition Sciences
  • Hotel and Tourist Management
  • Food Science
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