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.

First Year

Fall SemesterLecLabCr
CULA111WSoups, Sauces and Basic Techniques031
CULA112WIntroductory Food Production031
CULA114WQuantity Food Production031
CULA115WFood Theory and Meat Fabrication303
CULA116WFood Service Sanitation303
CULA122WIntroduction to Garde Manger031
ENGL120WCollege Composition404
 Semester Total 131217
Spring SemesterLecLabCr
CULA113WHot Food Techniques031
CULA117WIntroduction to Baking031
CULA121WBaking Theory303
CULA123WTable Service and Mixology303
CULA126WCake Decoration and Design031
 Liberal Arts303
 Semester Total 131217
 First Year Total   34
Summer SemesterLecLabCr
CULA211WCulinary Co-op I093
 Total credits for the Summer  3

Second Year

Fall SemesterLecLabCr
CULA215WFood Sculpture and Design031
CULA216WMenu Analysis and Restaurant Design303
CULA217WBuffet Theory101
CULA229WAdvanced Garde Manager031
CULA246WCulinary Co-op II031
 Social Science Elective303
 Semester Total 101515
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
 Liberal Arts Elective303
 Semester Total 121216
 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
  • 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.

  • Travis Giles

    Travis Giles

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

68 Credits Required


of students qualify for financial aid