Overview
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.
Curriculum
First Year
Fall Semester | Lec | Lab | Cr | |
CULA111W | Soups, Sauces and Basic Techniques | 0 | 3 | 1 |
CULA112W | Introductory Food Production | 0 | 3 | 1 |
CULA114W | Quantity Food Production | 0 | 3 | 1 |
CULA115W | Food Theory and Meat Fabrication | 3 | 0 | 3 |
CULA116W | Food Service Sanitation | 3 | 0 | 3 |
CULA122W | Introduction to Garde Manger | 0 | 3 | 1 |
Semester Total | 6 | 12 | 10 | |
Spring Semester | Lec | Lab | Cr | |
CULA113W | Hot Food Techniques | 0 | 3 | 1 |
CULA117W | Introduction to Baking | 0 | 3 | 1 |
CULA118W | Patisserie | 0 | 3 | 1 |
CULA121W | Baking Theory | 3 | 0 | 3 |
CULA123W | Table Service and Mixology | 3 | 0 | 3 |
CULA126W | Cake Decoration and Design | 0 | 3 | 1 |
Semester Total | 6 | 12 | 10 | |
Total Credits for Year | 20 | |||
Summer Semester | Lec | Lab | Cr | |
CULA211W | Culinary Co-op I | 0 | 9 | 3 |
Totals | 0 | 9 | 3 | |
Total credits for the Summer | 3 |
Second Year
Fall Semester | Lec | Lab | Cr | |
CULA213W | Charcuterie | 0 | 3 | 1 |
CULA214W | Buffet | 0 | 3 | 1 |
CULA215W | Food Sculpture and Design | 0 | 3 | 1 |
CULA216W | Menu Analysis and Restaurant Design | 3 | 0 | 3 |
CULA217W | Buffet Theory | 1 | 0 | 1 |
CULA229W | Advanced Garde Manager | 0 | 3 | 1 |
CULA246W | Culinary Co-op II | 0 | 3 | 1 |
Semester Total | 4 | 15 | 9 | |
Spring Semester | Lec | Lab | Cr | |
CULA219W | Regional American Cuisine | 0 | 3 | 1 |
CULA220W | A la Carte Cookery | 0 | 3 | 1 |
CULA221W | Internationale Cuisine | 0 | 3 | 1 |
CULA222W | Food Service Management | 3 | 0 | 3 |
CULA223W | History and Culture Theory | 1 | 0 | 1 |
CULA224W | Healthy Cuisine | 0 | 3 | 1 |
CULA227W | Product Purchasing and Marketing | 2 | 0 | 2 |
CULA228W | Senior Practicum | 0 | 0 | 0 |
Semester Total | 6 | 12 | 10 | |
Total Credits fof Year | 19 | |||
Total for Certificate | 42 |
Outcomes
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.
Faculty
Travis Giles
Hospitality & CulinaryAssociate Professor of Culinary Arts/Department Chair, Hospitality and Culinary
42 Credits Required
81%
of students qualify for financial aid