academics

Culinary

Culinary Arts

DESCRIPTION

This two-year program prepares students for entry to mid-level employment in a variety of culinary venues.  It combines a foundation of culinary and management skills the industry demands.  The curriculum incorporates opportunities to learn and work in a student-operated restaurant.  Summer employment in culinary complements the learning experience.  These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.

CULINARY ARTS DEGREE

 

First Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA1460L Bakery Production 1 4 3
CULA1510L Culinary Fundamentals 1 6 3
CULA1520L Sanitation & Safety  3 0 3
ENGL1200L College Composition 3 0 3
HOS1140L Dining Room Management I 0 6 3
ESNT1200L College Essentials 1 0 1
  Total 9 16 16
 

First Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1580L Restaurant Facility & Menu Design 3 0 3
CULA1590L Cost Control 3 0 3
HOS1130L Introduction to Worldwide Cuisine 1 6 3
SOSC2310L Microeconomics 3 0 3
  Hospitality Elective 1 0 1
  Liberal Arts Elective 3 0 3
  Mathematics Elective 3 0 3
  Total 17 6 19
 

First Year
Summer Semester

     
Course Number Title Lecture Lab Credits
CULA2320L Culinary Co-operative Education (300 hours required) 0 9 3
  Culinary Fundamentals 3 0 3
  Total 3 9 6
 

Second Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA2530L Introduction to Garde Manger 1 6 3
CULA2540L Classical Cuisine 1 6 3
HOS2220L Quantity Food Purchasing 3 0 3
BIOL1290L Nutrition for Health and Fitness 3 0 3
  Social Science Elective 3 0 3
  Total 11 12 15
 

Second Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1470L Hot and Cold Plated Desserts 1 4 3
CULA2550L Italian Cuisine 1 6 3
CULA2560L U.S. Regional & Infusion Cuisine 1 6 3
  English Elective 3 0 3
  Humanities/Fine Arts/Foreign Language Elective 3 0 3
  Total 9 16 15

Total Credits: 66

CULINARY ARTS CERTIFICATE

Course Number Title Lecture Lab Credits
CULA1460L Bakery Production 1 4 3
CULA1510L Culinary Fundamentals 1 6 3
CULA1520L Sanitation & Safety 3 0 3
CULA2540L Classical Cuisine 1 6 3
CULA2530L Introduction to Garde Manger 1 6 3
HOS1130L Introduction to Worldwide Cuisine 1 6 3
CULA1470L Hot and Cold Plated Desserts 1 4 3
CULA2550L Italian Cuisine 1 6 3
CULA2560L U.S. Regional & Fusion Cuisine 1 6 3
ESNT1200L College Essentials 1 0 1
  Total 12 44 28

Total Credits: 28

Top

Lakes Region Community College

Undergraduate certificate in Culinary Arts  

Program Length: 1 year

Students graduating on time

N/A* of Title IV students complete the program within 1 year 
*Fewer than 10 students enrolled in this program. This number has been withheld to preserve the confidentiality of the students.

Program Costs*

$3,330 for in-state tuition and fees
$3,330 for out-of-state tuition and fees
$875 for books and supplies

Other Costs

Visit website for more program cost information
*The amounts shown above include costs for the entire program, assuming normal time to completion.
Note that this information is subject to change.

Students Borrowing Money

The typical graduate leaves with

N/A* in debt 
*Fewer than 10 students completed this program within normal time. This number has been withheld to preserve the confidentiality of the students.

The typical monthly loan payment

N/A* per month in student loans with an interest rate of N/A*. 
*Fewer than 10 students completed this program within normal time. This number has been withheld to preserve the confidentiality of the students.

Graduates who got jobs

N/A* of program graduates got jobs
*We are not currently required to calculate a job placement rate for program completers.

Program graduates are employed in the following fields:

Licensure Requirements 

Program meets licensure requirements in:
New Hampshire
 
Additional Information
Date Created 3/30/2018
These disclosures are required by the U.S. Department of Education

 

Campus Notices

NOW ACCEPTING HOUSING APPLICATIONS FOR FALL 2018!

Learn Online

Contact Us