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 program offers two options: the two-year Culinary Arts Associate Degree and the Culinary Arts Certificate.
The two-year Associate Degree program 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 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.
White Mountains Community College has partnered with the Omni Mount Washington Resort to offer a three-year federally accredited culinary arts apprenticeship program. The program offers future chefs the opportunity to train in a highly respected food operation, learn from a variety of chefs and receive an Associate in Science Culinary Arts degree.
Culinary Arts Apprenticeship Program https://www.brettonwoods.com/bwca
Program available in Berlin.
|CULA111W||Soups, Sauces and Basic Techniques||0||3||1|
|CULA112W||Introductory Food Production||0||3||1|
|CULA113W||Hot Food Techniques||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|
|CULA117W||Introduction to Baking||0||3||1|
|CULA122W||Introduction to Garde Manger||0||3||1|
|CULA123W||Table Service and Mixology||3||0||3|
|CULA126W||Cake Decoration and Design||0||3||1|
|First Year Total||34|
|CULA211W||Culinary Co-op I||0||9||3|
|Total credits for the Summer||3|
|CULA215W||Food Sculpture and Design||0||3||1|
|CULA216W||Menu Analysis and Restaurant Design||3||0||3|
|CULA229W||Advanced Garde Manager||0||3||1|
|CULA246W||Culinary Co-op II||0||3||1|
|Social Science Elective||3||0||3|
|CULA219W||Regional American Cuisine||0||3||1|
|CULA220W||A la Carte Cookery||0||3||1|
|CULA222W||Food Service Management||3||0||3|
|CULA223W||History and Culture Theory||1||0||1|
|CULA227W||Product Purchasing and Marketing||2||0||2|
|Liberal Arts Elective||3||0||3|
|Second Year Degree Total||31|
|Total for A.S. Degree||68|
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
- 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
- Demonstrate organizational and critical thinking skills for effective communication.