Culinary Arts Degree

academics

Culinary Arts Degree

New Hampshire Culinary Institute at WMCC

New Hampshire Culinary Institute: Culinary and Baking Arts Home Page
Culinary Arts Program Outcomes
Culinary Arts Degree Cost Estimate

The New Hampshire Culinary Institute encompasses the Associate in Science Degree at White Mountains Community College and the Apprenticeship program at the Mount Washington Resort at Bretton Woods. The culinary arts program offers two options: the two-year Culinary Arts Associate Degree and the Food Service Production Certificate.

The two-year Associate Degree in Culinary Arts provides a wide range of theory and practice. Graduates of the degree program have held positions as chefs, bakers, food production supervisors, food purchasing agents, food service instructors and restaurant owners. The Certificate program provides students with the major baking and food production courses.

Culinary Arts lab classes are offered as four-week modules. Each module focuses on a specific area of culinary expertise and carries one credit towards graduation. It should be noted that modules are not necessarily offered in the sequence in which they appear in the profile below. In addition to traditional culinary classes, students are required to work offsite at college-associated restaurants receiving hands-on experience. Students must also successfully complete a "black box" final practical exam in their senior year as a requirement for graduation.

Students must purchase a basic set of professional knives as well as three sets of uniforms. Further information will be mailed to students prior to the start of the semester.


First Year
Fall Semester Lec Lab Cr
BCUL111 Soups, Sauces and Basic Techniques 0 3 1
BCUL112 Introductory Food Production 0 3 1
BCUL113 Hot Food Techniques 0 3 1
BCUL114 Pantry 0 3 1
BCUL115 Food Theory and Meat Fabrication 3 0 3
BCUL116 Food Service Sanitation 3 0 3
BENG120 College Composition 3 0 3
  Humanities 3 0 3
  Semester Total  12 12 16
 
Spring Semester Lec Lab Cr
BCUL117 Introduction to Baking 0 3 1
BCUL118 Patisserie 0 3 1
BCUL121 Baking Theory 3 0 3
BCUL122 Introduction to Garde Manger 0 3 1
BCUL123 Table Service and Mixology 3 0 3
BCUL126 Cake Decoration and Design 0 3 1
  Liberal Arts 3 0 3
  Mathematics 3 0 3
  Semester Total  12 12 16
  First Year Total      32
Summer Semester Lec Lab Cr
BCUL211 Culinary Co-op I 0 9 3
  Totals 0 9 3
  Total credits for the Summer     3
 
 

Second Year
Fall Semester Lec Lab Cr
BCUL213 Charcuterie 0 3 1
BCUL214 Buffet 0 3 1
BCUL215 Food Sculpture and Design 0 3 1
BCUL216 Menu Analysis and Restaurant Design 3 0 3
BCUL217 Buffet Theory 1 0 1
BCUL225 Restaurant Techniques 1 0 1
BCUL229 Advanced Garde Manager 0 3 1
BCUL246 Culinary Co-op II 0 3 1
  English 3 0 3
  Social Science Elective 3 0 3
  Semester Total  11 15 16
 
Spring Semester Lec Lab Cr
BCHE112 Nutrition 3 0 3
BCUL219 Regional American Cuisine 0 3 1
BCUL220 A la Carte Cookery 0 3 1
BCUL221 Internationale Cuisine 0 3 1
BCUL222 Food Service Management 3 0 3
BCUL223 History and Culture Theory 1 0 1
BCUL224 Healthy Cuisine 0 3 1
BCUL226 Advanced Restaurant Techniques 1 0 1
BCUL227 Product Purchasing and Marketing 2 0 2
BCUL228 Senior Practicum 0 0 0
  Liberal Arts Elective 3 0 3
  Semester Total  13 12 17
  Second Year Degree Total      33
 
  Total for A.S. Degree      68

 

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