Overview
Discover the opportunities that exist working as a professional chef. Find employment at 5-star resort hotels, travel to luxury destinations across the U.S. or abroad working in fine dining establishments, or possibly start your own restaurant. The exciting careers are endless, and your journey begins as a student in the Culinary Arts program at WMCC. You will be trained by our expert chefs who bring their real-world culinary experiences into the classroom.
The New Hampshire Culinary Institute’s culinary pro- gram offers two options: an Associate in Science degree in Culinary Arts and the Culinary Arts certificate.
The two-year associate degree covers a wide range of theory and practice. Graduates of the degree have held positions as chefs, bakers, food production supervisors, food purchasing agents, food service instructors, and restaurant owners. The certificate provides students with the major baking and food-production courses.
Culinary 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 profile sequence indicated below. In addition to taking traditional culinary classes, students must work offsite at college-associated restaurants where they receive hands-on experience. As a requirement for graduation, students must also successfully complete a “black box” final practical exam during their senior year.
Students must purchase a set of professional knives along with three sets of uniforms. Additional information is mailed to students prior to the start of the semester.
Culinary Arts Apprenticeship at OMNI Mount Washington Resort
The OMNI Mount Washington Resort has partnered with WMCC to offer a three-year culinary apprenticeship program. The purpose of the apprenticeship is to offer future chefs the opportunity to train in a highly respected food operation, to learn from a variety of chefs, and to receive an Associate in Science degree in Culinary Arts. At the completion of the apprenticeship, students have a minimum of 6,000 hours of experience working in a variety of disciplines and the experience needed to work at any OMNI property or food and beverage establishment.
For the culinary apprenticeship, students apply online at omnihotels.com/careers. First, applicants apply to the apprenticeship program. Second, the OMNI Mount Washington staff decide which applicants to accept. Third, applicants (if accepted) must apply to WMCC. Applicants who are not accepted into the apprenticeship are encouraged to apply for the associate degree in Culinary Arts at WMCC.
Culinary Arts Apprenticeship Program https://www.brettonwoods.com/bwca
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 |
| ENGL120W | College Composition | 4 | 0 | 4 |
| Humanities | 3 | 0 | 3 | |
| Semester Total | 13 | 12 | 17 | |
| 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 |
| RRM220W | Food and Beverage Operations | 3 | 0 | 3 |
| Mathematics | 4 | 0 | 4 | |
| Semester Total | 13 | 12 | 17 | |
| First Year Total | 34 | |||
| 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 |
| English | 3 | 0 | 3 | |
| Social Science Elective | 3 | 0 | 3 | |
| Semester Total | 10 | 15 | 15 | |
| Spring Semester | Lec | Lab | Cr | |
| BIOL112W | Nutrition | 3 | 0 | 3 |
| 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 |
| Liberal Arts Elective | 3 | 0 | 3 | |
| Semester Total | 12 | 12 | 16 | |
| Second Year Degree Total | 31 | |||
| Total for A.S. Degree | 68 | |||
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
Hospitality & CulinaryAssociate Professor of Culinary Arts/Department Chair of Hospitality and Culinary/Program Coordinator of Culinary Arts
Hospitality and Culinary68 Credits Required
of students qualify for financial aid
