Culinary Arts & Baking and Pastry Arts

academics

Culinary Arts & Baking and Pastry Arts

CULA111W 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.

CULA112W 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: CULA111W)

CULA113W 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: CULA111W)

CULA114W Quantity Food Production
(1 Credit)
Organizational and production techniques of short order cookery will be taught through the use of popular and novelty foods. (Co-requisite: CULA111W)

CULA115W 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.

CULA116W 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.

CULA11W7 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: CULA118W, 121W or POI)

CULA118W 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: CULA117W, 121W or POI)

CULA121W 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: CULA117W, 118W, 126W or POI)

CULA122W Introduction to Garde Manger
(1 Credit)
This course covers the artistic presentation of cold and hot foods.

CULA123W 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.

CULA126W 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: CULA117W, 118W, 121W or POI)

CULA127W 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: CULA117W, 118W, 121W, 126W or POI)

CULA211W 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: CULA111W, 112W, 113W, 115W, 117W, 118W, 119W, 121W or POI)

CULA213W Charcuterie
(1 Credit)
This course expands on Garde Manger in the cold kitchen and develops its relationship with forced and cured meats.

CULA214W Buffet
(1 Credit)
Provides students with the knowledge to organize, plan and produce a variety of themed buffets. (Co-requisite: CULA229W or POI)

CULA215W 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.

CULA216W 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.

CULA217W Buffet Theory
(1 Credit)
Presents concepts of themes in ethnic and general buffet presentation. (Co-requisites: CULA213W, 214W, 215W, 229W)

CULA219W Regional American Cuisine
(1 Credit)
New England, Cajun/Creole, West Coast, and Southwestern cuisines will be produced and discussed in this course. (Prerequisites: CULA114W, 115W; Co-requisites: CULA220W, 221W, 223W, 224W or POI)

CULA220W 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: CULA111W, 113W, 114W, 115W; Co-requisites: CULA219W, 221W, 223W, 224W or POI)

CULA221W 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: CULA111W, 113W, 114W, 115W; Co-requisites: CULA219W, 220W, 223W, 224W or POI)

CULA222W 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.

CULA223W 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: CULA219W, 220W, 221W, 224W or POI)

CULA224W 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: CULA219W, 220W, 221W, 223W)

CULA225W 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: CULA114W or POI)

CULA226W 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: CULA221W or POI)

CULA227W 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.

CULA228W 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: CULA219W, 220W, 221W, 224W, 229W)

CULA229W 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: CULA214W or POI)

CULA230W 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: CULA117W, 118W, 126W, 127W or POI)

CULA231W Advanced Artisan Breads
(1 Credit)
The students will learn advanced skills and fundamentals in the art of creating artisan breads. (Prerequisites: CULA127W; Co-requisites: CULA232W, 233W, 234W, 236W or POI)

CULA232W 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: CULA231W, 233W, 234W, 236W or POI)

CULA233W 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: CULA231W, 232W, 234W, 236W or POI)

CULA234W 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: CULA231W, 232W, 233W, 236W or POI)

CULA235W 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)

CULA236W 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: CUL231W, 232W, 233W, 234W or POI)

CULA237W 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: CUL231W, 232W, 233W, 236W or POI; Co-requisites: CULA238W, 239W, 241W, 242W or POI)

CULA238W 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: CULA237W, 239W, 241W, 242W or POI)

CULA239W 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: CULA23W7, 238W, 241W, 242W or POI)

CULA240W 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: CULA237W, 238W, 239W, 241W, 242W or POI)

CULA241W 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: CULA237W, 238W, 239W, 242W)

CULA242W 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: CULA237W, 238W, 239W, 241W or POI)

CULA245W 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: CULA230W or POI)

CULA246W 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 CULA211W Work Internship I. (Prerequisites: CULA211W or with permission of the instructor)

News and Events

Contact Us

(603) 752-1113
Email Us

2020 Riverside Drive
Berlin, NH 03570