At the board's "school spotlight," Culinary Department Head Chef Farewell highlighted the program's classroom and experiential learning across grades from exploratory ninth-grade rotations to senior culinary-management business plans.

Chef Farewell described hands-on experiences: ninth graders will assemble about 150 bag lunches as part of an exploratory rotation; tenth graders work through ProStart 1; eleventh graders complete ServSafe and allergen-awareness training and will receive ChokeSaver instruction from local educators; and seniors develop full business plans in culinary management. "Once a year, girls and trades takes place... so they are participating in making a 150 bag lunches," the chef said.

The presentation emphasized industry partnerships and career pathways: students have worked with Mountain View Farms for local produce, visited Johnson & Wales and the Culinary Institute of America, and have co-op relationships with institutions including Cooley Dickinson, Smith College and Amherst College. Chef Farewell noted alumni participation on the program's advisory board.

On campus operations, the culinary program runs a student-operated food truck and is adding a new espresso/cappuccino station in the dining room. When asked about the cost of the espresso machine, Chef Farewell said, "I think it's $4,000," and explained Adult Education purchased the machine while culinary covered related plumbing and electrical work. The chef said the new station will let the program open occasional morning service with a small crew of students.

Administrators and trustees praised the program's certification outcomes, noted student employment placements in local institutions and discussed challenges such as local wage levels in the hospitality industry.

What happens next: trustees acknowledged the program's role in student career preparation and encouraged continued partnerships with local employers and higher-education culinary programs.