Overview

New Hampshire Culinary Institute offers a Culinary Arts Certificate in addition to degrees in Culinary Arts and Baking and Pastry Arts.  The Culinary Arts Certificate is designed for those seeking high quality culinary training without pursuing a culinary degree.  The certificate focuses on hands-on culinary courses and eliminates the general education courses required for the degree.  Credits earned through the Culinary Arts Certificate can transfer into the Culinary Arts degree program if the student desires.

Program available in Berlin.

First Year

Fall SemesterLecLabCr
CULA111WSoups, Sauces and Basic Techniques031
CULA112WIntroductory Food Production031
CULA113WHot Food Techniques031
CULA114WQuantity Food Production031
CULA115WFood Theory and Meat Fabrication303
CULA116WFood Service Sanitation303
 Semester Total 61210
 
Spring SemesterLecLabCr
CULA117WIntroduction to Baking031
CULA118WPatisserie031
CULA121WBaking Theory303
CULA122WIntroduction to Garde Manger031
CULA123WTable Service and Mixology303
CULA126WCake Decoration and Design031
 Semester Total 61210
 Total Credits for Year   20
 
Summer SemesterLecLabCr
CULA211WCulinary Co-op I093
 Totals093
 Total credits for the Summer  3

Second Year

Fall SemesterLecLabCr
CULA213WCharcuterie031
CULA214WBuffet031
CULA215WFood Sculpture and Design031
CULA216WMenu Analysis and Restaurant Design303
CULA217WBuffet Theory101
CULA229WAdvanced Garde Manager031
CULA246WCulinary Co-op II031
 Semester Total 4159
 
Spring SemesterLecLabCr
CULA219WRegional American Cuisine031
CULA220WA la Carte Cookery031
CULA221WInternationale Cuisine031
CULA222WFood Service Management303
CULA223WHistory and Culture Theory101
CULA224WHealthy Cuisine031
CULA227WProduct Purchasing and Marketing202
CULA228WSenior Practicum000
 Semester Total 61210
 Total Credits fof Year   19
 Total for Certificate   42

Program Outcomes

Upon completion of this program, graduates will be prepared to:

  • Cook and moist cook: meats, poultry, fish, vegetables, and starch products.
  • Demonstrate the ability to fabricate: meat, poultry, and fish.
  • Produce clear, cream, puree and other popular soups, the Mother Sauces as well as Sub
    Sauces, compound sauces, and other popular sauces.
  • Prepare pates, galantines, sausages, and timbales.
  • Use design principles when presenting food items.
  • Demonstrate and understand proper sanitation procedures.
  • Identify principles relating to baking ingredients, procedures, and methods.
  • Utilize baking equipment and ingredients in the preparation of yeast and quick breads,
    cookies, pies, pastries, puddings, and desserts.
  • Create a menu and set up food service controls.
  • Design a restaurant based on a student-designed menu.
  • Demonstrate the cooking principles and ingredients used in the preparation of
    European and selected Asian countries.
  • Create, organize, and execute buffet menus.
  • Demonstrate the ability to understand and utilize proper nutritional guidelines in the
    design and production of menu items.
  • Produce accurate food computations and demonstrate an understanding of weights and
    measure.
  • Construct and organize an inventory program.
  • Demonstrate an understanding of restaurant laws and codes.
  • Demonstrate proper table service techniques.
  • Demonstrate effective college-level communication skills in both written and verbal
    form.
  • Demonstrate organizational and critical thinking skills for effective communication.

  • Travis Giles

    Travis Giles

    Hospitality & Culinary
    Associate Professor of Culinary Arts / Department Chair, Culinary Arts and Hospitality

42 Credits Required

81%

of students qualify for financial aid