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Culinary Arts

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. 

Knife and Pastry Sets

Culinary Arts and Pastry Arts students may order their knife and pastry sets from the LRCC Bookstore. Call 603-524-0697 to order.

FIRST YEAR

Fall Semester                                                                                                 CL       LAB       CR

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

 

Spring Semester                                                                                            CL       LAB       CR

CULA1580L  Restaurant Facility & Menu Design................................................ 3          0          3

CULA1590L  Cost Control................................................................................ 3          0          3

HOS1130L    Introduction to Worldwide Cuisine................................................. 1          6          3

                   Hospitality Elective....................................................................... 1          0          1

                   Liberal Arts Elective...................................................................... 3          0          3

                   Mathematics Elective.................................................................... 3          0          3

                   Total.......................................................................................... 14          6         16

 

 

 

Summer Semester                                                                                         CL       LAB       CR

CULA2320L  Culinary Co-operative Education (300 hours required)..................... 0          9          3

                   Liberal Arts Elective...................................................................... 3          0          3

                   Total........................................................................................... 3          9          6

Total Credits for Year = 38

 

SECOND YEAR

Fall Semester                                                                                                 CL       LAB       CR

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

 

Spring Semester                                                                                            CL       LAB       CR

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 for Year = 30

Total for A.S. Degree = 68

 

CULINARY

CERTIFICATE

                                                                                                                       CL      LAB      CR

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           

 

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