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.

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.