Culinary Arts

CTI Culinary Arts Program

200 evening hours
Starting Monday, September 11, 2023

Bay Path’s Culinary Art Instructors, Derek Henrickson, Giacomo Armata and Marcie Wood, offer a comprehensive culinary arts curriculum designed in partnership with local industry employers. Participants will learn all aspects of the “back of the house.” The program will cover soups, stocks, and major mother sauces. The seven major cooking methods will be taught, including grill, sauté, poach, pan fry, braise, deep fry and bake. Proper knife skills as well as how to use all types of equipment found in most restaurants will be taught. Students will learn to break down, trim, and portion fish, chicken, and meats. Several dessert and pastry lessons, including proper preparation of doughnuts, pies, and cookies, as well as pasta, bread, and pizza making will be covered. Students will earn their ServSafe Certificate and Allergen Awareness Certificate as well as receive assistance in applying and preparing for successful employment, including resume building, and interviewing. To complete the remaining course hours, each student will be placed in a local restaurant to execute the skills they learned with the potential for permanent placement upon completion.

Chef Henrickson is a graduate of Johnson and Wales with an Associate in Culinary Arts and a Bachelor’s in Food Service Management. He has worked in the hospitality industry, restaurants, hotels, and country clubs as a proprietor, chef, and general manager. Over the past 30 years, he has trained thousands of talented employees. Chef Henrickson has been an Instructor at Bay Path for the past 8 years.

Chef Armata is a Johnson & Wales University graduate with a degree in Culinary Arts as well as Baking & Pastry. He has worked in a variety of restaurants, and institutional settings and most recently was running the kitchen as well as the catering at a restaurant in Natick, MA. Chef Armata has been teaching at Bay Path for 10 years.

Chef Wood has worked in the hospitality industry as a professional chef for 40 years and is in her 13th year as a Culinary Arts Instructor at Bay Path. Chef Wood is a Culinary Institute of America graduate, a member of the Joseph Donon Chapter of Les Amis D’Escoffier Society, and an Advisor for the Bay Path High School Junior American Culinary Federation.