Construction crews are hard at work on a new two-story, multiuse culinary facility at Brentwood High School designed to expand in-house career training while transforming the campus into a hub for school and community life.

District leaders say the project supports the district’s Graduation PLUS+ initiative, which emphasizes earning a high school diploma alongside Career and Technical Education (CTE) credentials. The approach is intended to prepare students for both college and the workforce by pairing academic coursework with hands-on training.

“I think what’s really key here is how it connects to Graduation PLUS+,” said Assistant Superintendent for Secondary Education Matthew Gengler. “I think it speaks volumes of our community, our Board of Education, our superintendent, that we’re looking to expand these opportunities without students needing to leave the campus. The program is right here.”

Though the high school’s culinary course has enjoyed high enrollment for several years, the 2025-26 school year marks Brentwood’s first official year offering the New York State-approved CTE Culinary Pathway, allowing students to specialize in culinary arts while still in high school. Students follow a structured sequence of courses, including Careers and Finance, Culinary Arts, Gourmet Foods, Hospitality, and International Foods, building technical knowledge alongside business fundamentals. Participants may also earn college credit and graduate with a seal of distinction and a New York State CTE endorsement on their diplomas, credentials designed to strengthen both college and workforce readiness. This pairing of academic instruction with career preparation is the heart of Brentwood’s Graduation PLUS+ initiative.

“This project truly began with our students and teachers,” said Superintendent Wanda Ortiz-Rivera. “Over the years, we saw how passionate our students were about culinary arts and how dedicated our teachers were to nurturing that interest. The new culinary center will allow our students to develop their talents in a professional setting while earning CTE credentials and opening doors to meaningful careers in the culinary and hospitality industry.”

The new building will house a full commercial-grade culinary kitchen, flexible seating areas and two upstairs classrooms that can be used for culinary instruction or general education courses. Representing a $4 million investment in the district’s future, the facility’s architecture pays homage to local history with an octagonal shape inspired by the Modern Times Schoolhouse. As a fully decarbonized building, the facility will be entirely electric for heating and cooling, eliminating the use of fossil fuels through Energy Star-certified equipment and an Energy Recovery System that maintains air quality while reducing total HVAC energy consumption. Inside, the kitchen is engineered for professional-grade instruction with individual workstations, specialized pastry equipment and an open layout that ensures instructors have clear sightlines to provide immediate feedback to students.

In the classroom kitchen, overhead instructional screens and specialized ventilation systems will support culinary training, while outdoor eating and viewing areas will overlook upgraded athletic fields.

Strategically located at the convergence of the newly renovated soccer and football fields, the facility will serve as a central hub for athletic and community events. It will replace portable restrooms, introduce a permanent concession area and significantly enhance the spectator experience. The upgrades also position Brentwood to host regional competitions and commencement ceremonies, drawing families and visitors to campus.

Stacy O’Connor, assistant superintendent for finance and operations, said she’s already witnessed our alumni athletes remarking on the complex’s impressive upgrades. “They can’t believe it’s happening here because these improvements have been a long time coming,” she said. “There’s a real sense of pride and excitement in the community, and people are truly impressed with the progress and what it means for students.”