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Culinary Arts

Culinary Arts
Nashua Community College > Programs > Culinary Arts
Overview
Technical Requirements
Student Outcomes
Program of Study
Overview

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.

Technical Requirements

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.
Student Outcomes

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.

Program of Study

Total Credits:
68

Course Sequencing

First Year – Fall Semester

Item #
Title
Credits
CULA103N
Culinary Skills and Procedures
3
CULA135AN
Customer Service I
3
CULA120N
Fundamentals of Baking
3
ENGL101N
College Composition
4
MATH103N
Quantitative Reasoning
4

First Year – Spring Semester

Item #
Title
Credits
CULA105N
Food Safety and Sanitation
2
CULA135AN
Customer Service I
3
CULA140N
Nutritional Cuisine
3
CULA210N
Intermediate Food Preparation
3
CULA225N
Intermediate Baking
3
ENGL103N
Professional Writing & Presentations
3

First Year – Summer Semester

Item #
Title
Credits
CULA290N
Culinary Internship
3

Second Year – Spring Semester

Item #
Title
Credits
CULA211N
American Regional Cuisine
3
CULA222N
Classical Cuisine
3
CULA245N
Menu Development and Cost Controls
3
PSYC130N
Human Relations
3
BIOL105N
Biology in Focus: Cellular Basis of Life
4

Second Year – Spring Semester

Item #
Title
Credits
CULA212N
International Cuisine
3
CULA215N
Garde Manger
3
CULA230N
Quantity Food Production
3
CULA236N
Classical Baking and Plate Composition
3
Humanities/Fine Arts Core Requirement +
3

Humanities/Fine Arts Core Requirement

Total Credits: 3


Total Credits:
68

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John Knorr
Professor and Department Chair

603.578.8900 Ext. 1529
[email protected]

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505 Amherst St,
Nashua, NH 03063
P. 603 578-8900
E. [email protected]

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