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 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.
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
- Fast food or short order cook
- Sandwich cook
- Food service manager
- Bakery owner
- Restaurant owner
- Banquet manager
- Executive chef
- Food technologist
- Meat grader/inspector
- Vocational technical instructor
- College instructor
- Hotel/restaurant management
- Executive chef
Skills & Skill Areas
- Personal Hygiene
- Cooking Methods
- Breakfast Preparation
- Salads/Salad Dressing Preparation
- Soups & Stocks
- Vegetable Starch Preparation
- Sauces & Gravies
- Meat Preparation
- Dining Room
- Purchasing Storage
- Baking Pastry Preparation
- Yeast Raised Products
- Cake & Cookie Batter
In the News
In this time of distance teaching and learning, trade shops at vocational schools face, perhaps, the greatest challenge. They, as well as many other shops offered at vocational schools, focus heavily on students working with tools and on machines. But with students, due to the COVID-19 crisis, locked out of the building and physically separated from their teachers, hands-on learning has largely been taken out of the educational equation. (5/18/20)
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)
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)
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)