Diman's Culinary Arts Program covers the full scope of the culinary arts field. The shop has the most up-to-date, state-of-the-art equipment available, similar to area restaurants and conference centers.
The school restaurant Room Two Fifty One and takeout service exposes students to a vast variety of food products and cooking methods. Students are taught both American and International cooking methods.
Under the watchful eyes of a highly-qualified staff students are exposed to a full baking and dining room management experience.
Students in their senior year can participate in the Co-op Program, in which the Culinary Arts Program has an extremely successful record. Working in the various food service operations in the community allows for a greater learning experience.
A large inventory of culinary videos, textbooks resource and research materials is available in the related classroom.
Diman's Culinary Arts Program is highly involved in the SkillsUSA program, where students have the opportunity to compete in local, district, state, and national competitions.
We want you to join the Diman family. While we're proud of our vocational programs and their ability to turn young men and women into skilled members of the community, we can't maintain that level of quality without the help of industry professionals. Please consider joining our Vocational Advisory Board, where you will help steer our vocational programs and students toward future success. Learn more and apply here.
When Diman Culinary Arts students traveled to the State House in Boston on April 26, they knew they were there to prepare food for members of our congressional delegation, but they didn’t know they were going to get a personal tour by Fall River representative Carole Fiola. (5/12/16)
The 132 tilapia that students in Scott Botelho’s culinary arts class at Diman Regional Vocational Technical High School learned how to filet Wednesday morning were swimming less than two hours before they were delivered to their kitchen. “They got here at 9:30 this morning, and were swimming at 8 this morning. It doesn’t get much fresher than that,” Botelho said. (4/17/16)
FALL RIVER - Celeste Chaves probably could have charmed her family into buying her an iPhone, expensive sneakers, skinny jeans or a charm bracelet for her Sweet 16 birthday party. Instead, the Diman Regional Vocational Technical High School junior asked for children’s books. And not even for herself.
Something fishy happened at Diman on Tuesday, April 23, when a pair of chefs from Roger Williams University demonstrated sushi-making skills to Diman's Culinary Artsstudents and staff. After the chefs, Sai Khun and Nyi Zaw, explained the history and art of sushi-making, students were able to get their hands sticky. Khun and Zaw demonstrated three rolls - California, veggie, and tuna. (4/23/13)
Diman students recently participated in a culinary cookoff. "We do this contest once a trimester," said Culinary Arts instructor Scott Botelho. "They get a mystery basket, and from their tray of food, students have to make a soup or salad, appetizer and entree." (2/23/2016)
A trip to the dentist won't be a frightening or painful experience for many youngsters participating in Citizens for Citizens' Head Start, thanks to the compassion of students enrolled in the Dental Assisting Program at Diman Regional Vocational Technical High School. (3/14/2014)
FALL RIVER — When one thinks of the tools used to cook in a high school culinary arts kitchen, blow torches and canisters of liquid nitrogen don’t immediately come to mind. (5/13/2014)
Diman Regional Voc-Tech High School is proud to announce that 2006 Culinary Arts graduate Chris Teixeira has been named to Zagat’s 30 Under 30 list of top chefs and restaurateurs in Chicago. The list features 30 chefs younger than 30 years old who are “gastronomic game changers”. (7/22/2014)