Culinary Arts

Hospitality & Culinary
New Hampshire’s coastlines, lakes and mountains make the state a popular destination spot. Hospitality & Culinary programs prepare students for professional attainment within the leisure services profession. Begin a career in hotel and restaurant administration, resort management, culinary arts and more, and be part of what attracts so many residents and tourists alike to our beautiful state.

Day Program

This mission of the proposed Culinary Arts Program is to prepare students for employment in commercial and institutional positions in the culinary industry and to provide the foundational skills for those who wish to take their passion for cooking to the next level of expertise, skill and knowledge.

The program is designed to meet current and future needs of the food service industry in which the demand for employment is high; employing more than nine million jobs annually in the United States.  Students enrolled in the Culinary Arts program receive "hands-on", practical lab training paired with traditional academic culinary courses that are aligned with industry needs.

ASSOCIATE IN SCIENCE IN CULINARY ARTS

FIRST YEAR
FALL SEMESTERCLLABCR
CULA102N Principles of Culinary Arts 2 2 3
CULA105N Food Safety and Sanitation 2 2 3
CULA110N Basic Food Preparation 1 4 3
ENGL101N College Composition 4 0 4
MATH103N Topics in Applied College Mathematics 3 0 3
        16
SPRING SEMESTERCLLABCR
BCPT101N Computer Technology and Applications 2 2 3
CULA112N American Regional Cuisine 1 4 3
CULA120N Fundamentals of Baking 1 4 3
CULA130N Menu Development 2 2 3
CULA140N Nutritional Cuisine 3 0 3
        15
SECOND YEAR
FALL SEMESTERCLLABCR
CULA210N Intermediate Food Preparation 1 4 3
CULA220N Food Service Purchasing and Cost Controls 2 0 2
General Education Core:  Humanities/Fine Arts 3 0 3
General Education Core:  English / Communications 3 0 3
PSYC130N Human Relations 3 0 3
BIOL115N Nutrition 3 0 3
        17
SPRING SEMESTERCLLABCR
CULA212N International Cuisine 1 6 4
CULA215N Garde Manger 1 4 3
CULA235N Dining Room Service 1 4 3
General Education Elective 3 0 3
CULA290N   *Culinary Internship 1 9 4
      17

Total 65 Credits

*An Approved uniform and Knife set are required at the start of the program. A Student must earn a 'C' or better in 
Culinary Arts classes in order to progress to the next culinary class

Upon the completion of the degree in Culinary Arts, graduates will be able to:

  1. Work effectively in commercial food production environments such as restaurants, hotels and resorts, private clubs and institutional foodservice, catering, and other food related businesses.
  2. Apply skills in communication and interpersonal relationships, safety and sanitation, industry terminology, and leadership.
  3. Utilize knowledge in many forms of cookery, hot and cold food preparation, soups and sauces, buffet presentations, dining room service, beverage management, and storeroom procedures.
  4. Interpret weights and measurements, calculate and execute standard recipes, and understand and implement cost controls and inventories.
  5. Demonstrate appropriate work ethic through proper conduct and dress.
  6. Demonstrate the importance of diversity as it relates to food and culture.
  7. Identify the benefits of continued professional growth.

In addition, the graduate will be able to demonstrate competency in the general education outcomes.

Technical Requirements for Culinary Arts students

COMMUNICATION

  • Communicate effectively and professionally when interacting with peers, faculty, staff, and guests using the English language verbally and in written form.
  • Follow verbal and written instructions
  • Explain procedures, give directions, describe decisions, demonstrate listening skills, write reports, and follow directions.
  • Speak clearly and distinctly.

PHYSICAL STRENGTH AND STAMINA

  • Lift and move without assistance cookware typically found in a commercial kitchen and independently lift and move cookware containing product.
  • Lift and move stock and supplies up to 50 pounds.
  • Stand and move about kitchen/laboratory for up to eight hours.
  • Complete cleaning responsibilities requiring stooping, bending, and climbing.
  • Use a hand-held fire extinguisher.
  • Lift and safely move pots, pans, stock pots, and small equipment.
  • Lift and safely move pots, pans, stock pots containing hot food being prepared according to instructions.
  • Lift and move bags and boxes of supplies weighing up to 50 pounds.
  • Stand and move about in kitchen and dining areas during food preparation.
  • Lift and transport trays with plated foods, china, and small wares.
  • Serve and clear tables where guests are seated.

MOBILITY AND MOTOR SKILLS

  • Move freely, quickly, and safely in a close environment.
  • Work in coordination with other students.
  • Move supplies between floor and standard height above head.
  • Safely manipulate small wares, equipment, and equipment controls.
  • Safely pour liquids including hot liquids.
  • Safely handle hot foods.
  • Perform repetitive tasks required in a commercial kitchen.
  • Move from workstation to workstation near other students and equipment.
  • Lift containers (bulk and prep) individually and in coordination with other students.
  • Lift supplies from floor, pallet or table and place on storage racks.
  • Remove supplies from storage racks above head at standard height.
  • Hold containers such as pots and bowls while mixing and blending ingredients in those containers.
  • Operate machinery and equipment safely and efficiently.
  • Safely use knives and other commercial cooking equipment.
  • Efficiently use whisking, dicing, and piping skills.

SENSORY

  • Hear voice instructions in a noisy environment.
  • Hear equipment alarms.
  • Read meters and gauges.
  • Read printed and written instructions and labels.
  • Feel product texture.
  • Distinguish smells and tastes.
  • Handle a variety of foods including meat, seafood, and poultry.
  • Hear instructor’s voice in a noisy kitchen/lab environment.
  • Hear food preparation equipment alarms.
  • Read temperature and pressure gauges.
  • Read ingredients labels.
  • Taste and feel product to determine quality and doneness.
  • Adjust flavor appropriately.
  • Read MSDS documents.

INTERPERSONAL AND EMOTIONAL

  • Work cooperatively with other students and instructors.
  • Complete an equitable share of kitchen duties.
  • Follow directions of instructors and fellow students.
  • Remain calm in a stressful environment.
  • Display characteristics of emotional stability.
  • Self-manage medical and emotional conditions.