Culinary Arts & Baking and Pastry Arts

academics

Culinary Arts & Baking and Pastry Arts

BCUL111 Soups, Sauces, and Basic Techniques
(1 Credit)
Fundamentals of soup and sauce production, as well as knowledge of kitchen equipment and knife skills, will lay the foundation needed in the culinary field.

BCUL112 Introductory Food Production
(1 Credit)
The basic principles of hot food preparation techniques will be covered as students prepare various meat, starch, and vegetable items. This course will form the basis for all future production courses. (Co-requisite: BCUL111)

BCUL113 Hot Food Techniques
(1 Credit)
This lab-oriented food production course gives the student the opportunity to expand on the cooking principles learned in Introductory Food Production. (Co-requisite: BCUL111)

BCUL114 Pantry
(1 Credit)
Organizational and production techniques of short order cookery will be taught through the use of popular and novelty foods. (Co-requisite: BCUL111)

BCUL115 Food Theory and Meat Fabrication
(3 Credits)
The fundamental theories in food production principles and techniques associated with the cookery of stocks, soups, sauces, meats, fish, vegetables, and starches are covered. A concentration on organization, food science, cookery methods, and meat fabrication will be explored.

BCUL116 Food Service Sanitation
(3 Credits)
This course focuses on all related areas of food sanitation; i.e., food-borne illnesses, poisons, hygiene, a comprehensive understanding of microbiology, life cycles, and proper control of rodents and insects.

BCUL117 Introduction to Baking
(1 Credit)
Quick breads, yeast breads, and baking fundamentals will be covered at an introductory level. Students will also become familiar with conversions, weights and measures, and bakeshop equipment related to production. (Co-requisites: CUL118, 121 or POI)

BCUL118 Patisserie
(1 Credit)
A variety of pastry items to include choux paste, laminated doughs, and phyllo are prepared in this course, as well as their different finishing techniques. Forms the basis for more advanced bakery techniques. (Co-requisites: CUL117, 121 or POI)

BCUL121 Baking Theory
(3 Credits)
Baking theory provides an understanding of baking principles and theory, and how they apply to hands-on work in the bakeshop. (Co-requisites: CUL117, 118, 126 or POI)

BCUL122 Introduction to Garde Manger
(1 Credit)
This course covers the artistic presentation of cold and hot foods.

BCUL123 Table Service and Mixology
(3 Credits)
Food service and alcoholic beverage regulations, mixology, and skills in table service are covered in this course. Labor and employment regulations are also addressed.

BCUL126 Cake Decoration and Design
(1 Credit)
Students will be mixing and baking cakes, as well as assembling and decorating cakes using icings and fillings. (Co-requisites: CUL117, 118, 121 or POI)

BCUL127 Individual Pastries and Plated Desserts
(1 Credit)
Pastries, dessert sauces, and other fundamentals will be used to create single portion desserts.  Plate decorating and garnishing techniques will be utilized and explored.  (Co-requisites: BCUL117, 118, 121, 126 or POI)

BCUL211 Culinary Co-op I
(3 Credits)
Degree candidates in the Culinary Arts curriculum are required to complete three hundred hours of on-the-job experience for which they are paid by their respective employers. The students will be required to work in some type of approved food service operation (restaurant, hotel, country club, hospital and institutional facility) and must be engaged in food preparation tasks that will enable them to utilize the skills learned as students in the Culinary Arts program. (Prerequisites: CUL111, 112, 113, 115, 117, 118, 119, 121 or POI)

BCUL213 Charcuterie
(1 Credit)
This course expands on Garde Manger in the cold kitchen and develops its relationship with forced and cured meats.

BCUL214 Buffet
(1 Credit)
Provides students with the knowledge to organize, plan and produce a variety of themed buffets. (Co-requisite: CUL229 or POI)

BCUL215 Food Sculpture and Design
(1 Credit)
Covers the elements of design and expression through the production of edible table centerpieces. Hands-on work in ice, pulled sugar, marzipan and pastillage will be covered.

BCUL216 Menu Planning and Restaurant Design
(3 Credits)
The importance of a menu in relationship to costs, pricing, creativity and guest satisfaction are covered. Students will also design a floor plan for a restaurant using computer software. Class includes major project work.

BCUL217 Buffet Theory
(1 Credit)
Presents concepts of themes in ethnic and general buffet presentation. (Co-requisites: CUL213, 214, 215, 229)

BCUL219 Regional American Cuisine
(1 Credit)
New England, Cajun/Creole, West Coast, and Southwestern cuisines will be produced and discussed in this course. (Prerequisites: CUL114, 115; Co-requisites: CUL220, 221, 223, 224 or POI)

BCUL220 A la Carte Cookery
(1 Credit)
A la carte cookery will expose the student to cooking to order and also provide experience in front-of-the-house procedures. (Prerequisites: CUL111, 113, 114, 115; Co-requisites: CUL219, 221, 223, 224 or POI)

BCUL221 International Cuisine
(1 Credit)
Emphasizes both the influences and ingredients that create the unique character of selected cuisines from around the world. Menus from these cuisines will be produced in a lab-oriented production kitchen.(Prerequisites: CUL111, 113, 114, 115; Co-requisites: CUL219, 220, 223, 224 or POI)

BCUL222 Food Service Management
(3 Credits)
Study of key financial issues involving cost control within the food service environment. Course will include invoicing procedures, prep lists, inventory, scheduling, and discussions on employee/management relations. Course includes major project work.

BCUL223 History and Culture Theory
(1 Credit)
Develops sensitivity to the relationship between specific foods and the cultures of France, Italy and China, as well as people, places and things that have shaped the history of culinary arts. (Co-requisites: CUL219, 220, 221, 224 or POI)

BCUL224 Healthy Cuisine
(1 Credit)
Healthy Cuisine focuses on cooking for the customer's health. Vegetarian, low fat and other diets will be explored, as well as modified traditional diets. (Prerequisites: CUL114; 115; Co-requisites: CUL219, 220, 221, 223)

BCUL225 Restaurant Techniques
(1 Credit)
Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Food preparation and production will be emphasized as the student gains job experience before graduation. (Prerequisites: CUL114 or POI)

BCUL226 Advanced Restaurant Techniques
(1 Credit)
Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Food preparation and production will be emphasized, as well as exposure to the management philosophy of the establishment. This course is meant to give the student valuable job experience before graduation. (Co-requisite: CUL221 or POI)

BCUL227 Product Purchasing and Marketing
(2 Credits)
Students will develop a knowledge of purchasing specifications as well as marketing techniques to enhance sales and profits. The essentials for operating a successful catering business will also be covered.

BCUL228 Senior Practicum
(0 Credits)
The senior practicum is the student's "black box" exam. The exam is a hands-on exam based on the previous 18 culinary labs. The student must pass this exam to graduate from the Culinary Arts program. (Co-requisites: CUL219, 220, 221, 224, 229)

BCUL229 Advanced Garde Manger
(1 Credit)
This course expands on the artistic presentation of cold and hot foods. Advanced meat fabrication, platter presentation and buffet production will also be covered in this course. (Co-requisite: CUL214 or POI)

BCUL230 Baking and Pastry Arts Co-op I
(3 Credits)
Degree candidates in the Baking and Pastry Arts curriculum are required to complete three hundred hours of on-the-job experience for which they are paid by their respective employers. The students will be required to work in some type of approved food service operation (bakery, restaurant, hotel, inn, or country club) and must be engaged in food preparation tasks that will enable them to utilize the skills learned as students in the Baking and Pastry Arts program. (Prerequisites: CUL117, 118, 126, 127 or POI)

BCUL231 Advanced Artisan Breads
(1 Credit)
The students will learn advanced skills and fundamentals in the art of creating artisan breads. (Prerequisites: CUL127; Co-requisites: CUL232, 233, 234, 236 or POI)

BCUL232 Introduction to Centerpieces
(1 Credit)
Introduction to pastillage, pulled, blown, poured and spun sugar, as well as the techniques necessary to design and produce edible centerpieces will be explored. (Co-requisites: CUL231, 233, 234, 236 or POI)

BCUL233 Dessert Buffets and Displays
(1 Credit)
The students will have the opportunity to showcase their skills through the presentation and display of a wide variety of bakery products. (Co-requisites: CUL231, 232, 234, 236 or POI)

BCUL234 Chocolates and Confections
(1 Credit)
The production of chocolates and other confections will be covered as well as the techniques necessary to work with chocolate and sugar. (Co-requisites: CUL231, 232, 233, 236 or POI)

BCUL235 Bakery Techniques
(1 Credit)
Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Bakery production will be emphasized as the student gains job experience before graduation. (Prerequisite: POI)

BCUL236 Advanced Baking Theory
(1 Credit)
The students will advance their understanding of baking principles and theory as it relates to their production classes. This course will be taught only as a corequisite to the four fall senior baking labs. (Co-requisites: CUL231, 232, 233, 234 or POI)

BCUL237 Advanced Cake Decorating and Design
(1 Credit)
This course covers the combination of talent, skill, and knowledge needed to create wedding cakes and other specialty cakes. (Prerequisites: CUL231, 232, 233, 236 or POI; Co-requisites: CUL238, 239, 241, 242 or POI)

BCUL238 Advanced Pastries and Plated Desserts
(1 Credit)
This hands-on production course gives the student the opportunity to expand on the baking skills and fundamentals learned in the course Individual Pastries and Plated Desserts. (Co-requisites: CUL237, 239, 241, 242 or POI)

BCUL239 Petit Fours and Mignardise
(1 Credit)
A variety of small confections that are usually one or two bites in size will be the focus of this course. (Co-requisites: CUL237, 238, 241, 242 or POI)

BCUL240 Advanced Bakery Techniques
(1 Credit)
Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Bakery production will be emphasized, as well as exposure to the management philosophy of the establishment. This course is meant to give the student valuable job experience before graduation. (Co-requisites: CUL237, 238, 239, 241, 242 or POI)

BCUL241 Advanced Pastry Theory
(1 Credit)
This course will cover the theoretical aspects of the advanced pastry arts courses. This course will be taught only as a corequisite to the four spring senior baking labs. (Co-requisites: CUL237, 238, 239, 242)

BCUL242 Testing and Practical Exam
(1 Credit)
This course will have an extensive review of the skills, techniques, and knowledge covered in the previous baking degree courses. This course will culminate with a hands-on practical exam. (Co-requisites: CUL237, 238, 239, 241 or POI)

BCUL245 Baking and Pastry Arts Co-op II
(1 Credit)
Degree candidates in the Baking and Pastry Arts curriculum are required to complete one hundred hours of on-the-job experience for which they are paid by their respective employers. The students will be required to work in some type of approved food service operation (bakery, restaurant, hotel, inn or country club) and must be engaged in food preparation tasks that will enable them to utilize the skills learned as students in the Baking and Pastry Arts program. (Prerequisites: CUL230 or POI)

BCUL246 Culinary Co-op II
(1 Credit)
Degree candidates in the Culinary Arts curriculum are required to complete one hundred hours of on-the-job experience for which they are paid by their respective employers. This course is a continuation of CUL211 Work Internship I. (Prerequisites: CUL211 or with permission of the instructor)

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