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
Diman is pleased to announce that our Room 251 Restaurant was awarded first place in table presentation at the 2023 New Bedford Seafood Chowderfest. Not only did the school present a menu from the restaurant, we also displayed samples of work from shops and our school colors of orange and black. (9/30/23)
Looking for a job? You’re in luck, with experts saying that the current job market offers historic levels of open positions across a wide swath of industries. “It’s the first time when the leverage is really in employees’ hands,” said Kevin Lazaro, Director of Cooperative Education at Diman Regional Vocational Technical High School. “I’ve seen a lot of changes, but I’ve never seen such a boon of job opportunities across a multitude of industries.” (6/15/22)
ou're 17 years old and a junior in high school. You just got your drivers' license and the weather is heating up. What are you daydreaming about? For most, it's plans for a carefree summer, piling into the car and soaking up the sun with family and friends. (6/7/22)
Diman’s Room 251 restaurant might have been the least best kept secret for cheap eats in the city. Just about every day the restaurant was open, it was packed with diners enjoying sandwiches, soups, salads, full entrees and an array of sweets cooked by the school’s Culinary Arts program students.(10/19/20)
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)