Culinary Arts Program Overview

  • 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.

Diman Culinary Arts Program

Announcements

  • Diman Advisory Board Seeks Your Help

    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.

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Skills & Careers

  • Students graduating from Diman have a variety of job options open to them. Below is a partial list of jobs Diman grads from this program are qualified for, depending on their level of education.

    Diman Diploma 2 Year College 4 Year College
    • Assistant cook
    • Wait staff
    • Broiler cook
    • Host or hostess
    • Bakery assistant
    • Cashier
    • Fast food or short order cook
    • Sandwich cook
    • Food service manager
    • Caterer
    • Bakery owner
    • Restaurant owner
    • Banquet manager
    • Executive chef
    • Food technologist
    • Meat grader/inspector
    • Dietician
    • Nutritionist
    • Vocational technical instructor
    • College instructor
    • Hotel/restaurant management
    • Executive chef

    Skills & Skill Areas

    • Personal Hygiene
    • Sanitation
    • Safety
    • Cooking Methods
    • Breakfast Preparation
    • Salads/Salad Dressing Preparation
    • Soups & Stocks
    • Vegetable Starch Preparation
    • Sauces & Gravies
    • Meat Preparation
    • Poultry
    • Seafood
    • Dining Room
    • Purchasing Storage
    • Baking Pastry Preparation
    • Yeast Raised Products
    • Cake & Cookie Batter
    • Icings

In the News

  • Diman culinary students learn to create a more inclusive dining experience

    Dining out is so much more than a meal. It’s all about the experience. Some chefs in training at Diman Regional Vocational-Technical High School are learning early on to cater to their customers’ needs, including those with dementia, autism, hearing loss, vision loss and post-traumatic stress disorder. (10/1/19)

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  • "Operation Chrismas" yields nearly 300 toys

    Students and staff from Dental Assisting and Culinary Arts teamed together to keep up the tradition of the Annual Toy Drive which was started many years ago by Mrs. Maria Torres. Close to 300 toys will be donated to “Operation Christmas”, the annual toy giveaway at Citizens for Citizens, who have about 4,000 people signed up to receive toys, all of whom signed up in advance. Culinary Arts department donated the profits from the annual gingerbread house event to Diman’s Key Club, who donated the proceeds back to the toy drive. Culinary Arts department also held a raffle in Room 251. The Dental Assisting program have been collecting toys in the shop and faculty members have been very generous. (12/14/18)

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  • Clear pumpkin pie: Diman’s latest equipment is teaching students the future of food

    In Diman Regional Vocational Technical School’s bustling teaching kitchen, a group of culinary students paused to sample a crystal clear liquid from plastic pipettes. The fluid looked like water, but when dispensed on the tongue revealed its origin: Pumpkin puree, the type in pantries across the country this holiday season. (12/10/18)

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  • Patio dedicated to Frank Santos, '72

    Recently at Diman Regional, a ribbon cutting ceremony was held to dedicate the newly built dining terrace that is connected to the school's public dining room. The site was dedicated to Frank Santos, a 1972 Diman Culinary Arts graduate. Santos has been a board member and major contributor of the Diman Bengal Education Foundation since it started in 2013. In his professional life he is CFO/Vice President of Rosen Resorts & Hotels in Orlando Florida. The terrace was built with funds from the school budget, Foundation contribution and an allocation from the Fall River Rotary Club. (10/4/18)

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  • Diman restaurant terrace to be built

    Diman's Room 251 restaurant will be moving outdoors when the school builds an outside terrace that's largely financed by the Diman Bengal Education Foundation (DBEF). This outside dining area will be dedicated in honor of 1972 culinary arts graduate Frank Santos who is the CFO/Operations Officer for Rosen Resorts and Hotels in Orlando Florida. Santos is a member of the Foundation Board and has been the largest financial contributor since this organization was started in 2013. (3/23/18)

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