Build Your Story in the Culinary and Pastry Arts

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The WACTC Culinary and Pastry Arts program prepares students for an industry in increasing demand of quick, reactive and dedicated professionals. From baking to decorating to planning and preparing dishes and entire meals, graduates find themselves prepared not only for commercial kitchens, but poised to pursue additional education in the fields of Food and Beverage and Hospitality Management. The Culinary and Pastry Arts program is accredited by the American Culinary Federation and qualified students may achieve certified junior culinarian status through the American Culinary Federation Educational Foundation.

Articulation Agreements

  • Johnson & Wales University
  • Kendall College
  • The Art Institute of Philadelphia
  • Monroe College
  • New England Culinary Institute (NECI)
  • Work acceptance with The Culinary Institute of America


WACTC Culinary Arts students work extensively in an in-house dining room, and have also worked  at internships across Rhode Island, including:

  • Chello’s
  • Top of the Bay Restaurant
  • Avvio Restaurant
  • LeFavorite Bakery


The program is one of fewer than three hundred high schools nationwide certified by the American Culinary Federation (ACF). Beginning  2019 we will be partnering with the National Restaurant Association  to teach and certify student through the  Prostart program.

Year One

Identification of products and equipment, sanitation, knife skills and care, table service, weights and measures, volume production of pastries and breads. Throughout the three-year program students operate the Career Center Café which is a full service dining room where students prepare and serve food to the general public.

Year Two

Extensive training in the three primary areas of food service: the kitchen, bakery and dining room. Classic techniques and current industry trends are covered.

Year Three

Preparation and testing for Sanitation License, menu planning, purchasing, quality control, catering, dietary and health considerations, and management are stressed during this year. Students meeting the criteria are placed in internships in local restaurants and bakeries.