From prep cook to executive chef, the culinary industry offers a world of career possibilities. NMTCC's Culinary Arts program is nationally certified as an American Culinary Federation Education Foundation (ACFEF) secondary certified program. Learning takes place in the classroom, kitchen, bakery and restaurant. Students also intern at local restaurants and other businesses and participate in public service events and culinary skills competitions.

After completing a one year rotation in the Culinary Arts program, students have the opportunity to select one of four areas: baking and pastry art, culinary chef, institutional (large quantity) food preparation, front of the house/hospitality. Students completing the program may enter the workforce or continue their education in college. 

 Instructors: Mr. Charles Cole - (ccole@nmtcc.org)

                  Mrs. Jane Mitchell (jmitchell@nmtcc.org)

                  Mr. Mark Tarlecki (mtarlecki@nmtcc.org)

                  Mr. Chris Polos (Baking & Pastry Arts) (cpolos@nmtcc.org)

 Please see the tabs below for more detailed information about the program.