Culinary Arts Degree
New Hampshire Culinary Institute at WMCC
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.
|BCUL111||Soups, Sauces and Basic Techniques||0||3||1|
|BCUL112||Introductory Food Production||0||3||1|
|BCUL113||Hot Food Techniques||0||3||1|
|BCUL115||Food Theory and Meat Fabrication||3||0||3|
|BCUL116||Food Service Sanitation||3||0||3|
|BCUL117||Introduction to Baking||0||3||1|
|BCUL122||Introduction to Garde Manger||0||3||1|
|BCUL123||Table Service and Mixology||3||0||3|
|BCUL126||Cake Decoration and Design||0||3||1|
|First Year Total||32|
|BCUL211||Culinary Co-op I||0||9||3|
|Total credits for the Summer||3|
|BCUL215||Food Sculpture and Design||0||3||1|
|BCUL216||Menu Analysis and Restaurant Design||3||0||3|
|BCUL229||Advanced Garde Manager||0||3||1|
|BCUL246||Culinary Co-op II||0||3||1|
|Social Science Elective||3||0||3|
|BCUL219||Regional American Cuisine||0||3||1|
|BCUL220||A la Carte Cookery||0||3||1|
|BCUL222||Food Service Management||3||0||3|
|BCUL223||History and Culture Theory||1||0||1|
|BCUL226||Advanced Restaurant Techniques||1||0||1|
|BCUL227||Product Purchasing and Marketing||2||0||2|
|Liberal Arts Elective||3||0||3|
|Second Year Degree Total||33|
|Total for A.S. Degree||68|