Program Description

Students interested in careers in the food preparation, hospitality or restaurant industries can receive a complete orientation to those fields when they take the rigorous, highly comprehensive Culinary Arts program at Blue Hills. They acquire knowledge through exciting hands-on activities such as learning proper menu planning and nutrition, creating delicious breads and pastries, and working together behind the scenes in our professionally-equipped kitchen.

As the students progress through the program, they are required to run a hotel on paper, which entails hiring staff, resume writing, and use of computer ordering.

Among the topics covered in the wide-ranging curriculum are sanitary procedures for food handling, measuring and mixing, customer relations, meat cutting, roasting, broiling, and sautéing, and crafting attractive fruit and vegetable decorations.

Blue Hills also has a student-run restaurant, the Chateau de Bleu, in our school building. It is open to the public for superb full-course lunches on most weekdays during the school year.

• U.S. Department of Labor Statistics
• Job openings for chefs, cooks and food preparation workers abundant through the year 2014
• Wages vary greatly according to region of country and type of establishment
• Median hourly earnings of chefs and head cooks—$14.75 in May 2004
• Competition intense for jobs in high-end restaurants
• Chefs, cooks and food preparation workers held nearly 3.1 million jobs in 2004.
• (Employment facts from the Occupational Outlook Handbook at www.bls.gov/OCO)

Program Placement
Blue Hills graduates have attended The Culinary Institute of America, Johnson and Wales University, and the New England Culinary Institute.
Students have gone on to work for the Four Seasons Hotels and Resorts, Wolfgang Puck, Taco Bell Corporation, and the Ninety-Nine Restaurant Group.