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Culinary Arts

Program Description

The Culinary Arts program at Bergen County Technical High School in Paramus alternates students between two areas of study. These areas are Culinary Arts and Pastry Arts. 

During the Pastry Arts portion, students are introduced to the field of commercial baking through direct application of skills in practical situations. Students learn to read and work with commercial recipes, including proportional resizing of recipe quantities, measuring of ingredients, and mixing techniques for batters, dough, fillings, and icings. Through a combination of classroom work and hands-on practice, students gain expertise in mixing, molding, shaping, designing, and baking a variety of breads, pastries, and other baked items. 

During the Culinary Arts portion, students are afforded the opportunity to learn a variety of culinary and food preparation and presentation techniques using foods commonly used in restaurants, cafeterias, and commercial settings. In addition, students learn table service, dining room protocol, and business operation for an overall introduction to the culinary arts field. 

Whether their chosen area of concentration is Pastry or Culinary, each student will be exposed to both areas and will receive instruction in kitchen safety and sanitation; proper use of tools, small equipment, and ovens; and food handling and storage, giving students a foundation for work in the classroom and beyond. Finally, an introduction to business operations gives students an opportunity to connect their kitchen and baking skills to the work environment. Having completed a college-prep academic program, graduates have the option of going on to postsecondary education in culinary arts or traditional two- or four-year studies. Upon completion of the Culinary Arts Program students may have the  opportunity to earn certification in Foundations of Restaurant Management (Level 1 & 2) and Servsafe.


Culinary Shop- Maria Arellano ( & Charles Ridgell (

Bake Shop– Agnes Tuliszewska ( & Brittany Mezzaro (