Overview

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.

Career Opportunities

  • Food Service Manager
  • Kitchen Manager
  • Chef
  • Head Chef
  • Prep Cook
  • Banquet Chef

First Year
Fall Semester

Course NumberTitleLectureLabCredits
CULA146LBakery Production143
CULA151LCulinary Fundamentals163
CULA152LSanitation & Safety303
ENGL100LEnglish Composition404
HOS114LDining Room Management I063
ESNT120LCollege Essentials101
 Total101617

First Year
Spring Semester

Course NumberTitleLectureLabCredits
CULA158LRestaurant Facility & Menu Design303
CULA159LCost Control303
HOS113LIntroduction to Worldwide Cuisine163
 Hospitality Elective101
 Liberal Arts Elective303
 Mathematics Elective303
 Total14616

First Year
Summer Semester

Course NumberTitleLectureLabCredits
CULA232LCulinary Co-operative Education (300 hours required)093
 Liberal Arts Elective303
 Total396

Second Year
Fall Semester

Course NumberTitleLectureLabCredits
CULA253LIntroduction to Garde Manger163
CULA254LClassical Cuisine163
HOS222LQuantity Food Purchasing303
BIOL129LNutrition for Health and Fitness303
 Social Science Elective303
 Total111215

Second Year
Spring Semester

Course NumberTitleLectureLabCredits
CULA147LHot and Cold Plated Desserts143
CULA255LItalian Cuisine163
CULA256LU.S. Regional & Infusion Cuisine163
 English Elective303
 Humanities/Fine Arts/Foreign Language Elective303
 Total91615
 
Total Credits for First Year: 39
Total Credits for Second Year: 30
Total Credits for A.S. Degree: 69

Culinary Arts candidates must:

  • have written and verbal command of the English language;
  • be capable of lifting or carrying at least twenty-five pounds;
  • comprehend new terminology;
  • understand the importance of personal hygiene, appearance, and etiquette for interaction with the public;
  • have the physical and mental ability to satisfy long hours, demands, and stress that the restaurant industry cultivates.

​Program Goals

Culinary Arts is a fast growing field with tremendous job potential.  Quality employees are always in high demand.  The Culinary Arts program provides opportunities for fulfilling jobs in all aspects of an exciting and growing industry. 

Program Outcomes

Students who successfully complete this program will be able to:

  • demonstrate basic knife skills as well as describe the French terminology of each knife cut;
  • prepare stocks, sauces, soups from fundamental ingredients following industry practice;
  • demonstrate using procedures and terminology in creating recipes from basic ingredients;
  • produce several regional ethnic dishes from within the United States and internationally;
  • demonstrate the use of the different pieces of equipment in the kitchen;
  • demonstrate different cooking techniques such as sautéing, roasting, grilling, boiling, steaming, braising;
  • be hired from entry-level to sous-chef positions in larger restaurants;
  • be able to manage a fully functioning kitchen as a culinary cook in smaller establishments;
  • establish cost and purchasing controls in food management;
  • apply hospitality laws to any kitchen/dining service venue.

35+

degree and certificate programs to choose from​​

Program Contact

Patrick Hall

phall@ccsnh.edu

Bill Walsh

wwalsh@ccsnh.edu