Culinary Arts

This course emphasizes basic cooking techniques, culinary terminology and the proper use of culinary tools. Goals of the course include learning the importance of mise en place, correct cooking techniques and the basic composition of culinary building blocks.

This course is an Introduction to sanitation and public health as related to the food service industry. It also includes potential hazards that may occur in the operation and production of food. Students will be introduced to proper procedures for purchasing, receiving, storage and issuing of perishable and non-perishable foods. 

This course introduces students to the fundamental elements of baking terminology, methods, science, ingredients, weights and measures, formula conversion, and storage.Topics include formulation of yeast-based products, the functions and properties of various flours, fats sugars, leaveners, and other baking ingredients. Students will spend lab time applying their knowledge in the production of various products. Proper sanitation and safety techniques on the bakery will be emphasized.

This course focuses on the basic principles of customer service in the hospitality industry from a front of the house perspective. Theories will be explored in the context of a changing service industry. Hiring, training, motivation, directing, delegation and solving problems are emphasized. Traditional service styles, pairing of food and wine, beverage service and liability and tableside cooking are taught. In the service lab students will practice a variety of service styles and participate in advanced service and supervisory duties as they relate to the operation of public restaurants and banquet facilities. Service periods may include weeknights and Saturdays.

This course focuses on the basic principles of customer service in the hospitality industry from a front of the house perspective. Theories will be explored in the context of a changing service industry. Hiring, training, motivation, directing, delegation and solving problems are emphasized. Traditional service styles, pairing of food and wine, beverage service and liability and tableside cooking are taught. In the service lab students will practice a variety of service styles and participate in advanced service and supervisory duties as they relate to the operation of public restaurants and banquet facilities. Service periods may include weeknights and Saturdays.

This course will focus on learning sound nutritional principles to food preparation and menu planning, to provide nutritionally balanced but appealing meals for today’s health-conscious consumer. The importance of nutritional guidelines, food selection, alternative preparation techniques and presentation is stressed and demonstrated in daily production.

In this course students will advance their studies from the basic food preparation course. Topics include a full range of food preparation techniques including advanced soups, sauces, salads, fish and other seafood, poultry, meats, vegetables, starches and grains. A la Carte and buffet setups will be utilized as presentation methods.

This course will present culinary principles and techniques of Escoffier. Students will learn cooking techniques, timing, and presentation and learn history and terms pertaining to foods and menus with emphasis on American regional cuisines.

This course provides a food tour of the world. Students will study the individual cultures and religions of chosen global regions and the cultural effects upon the predominant indigenous cuisine from them. The class will include lecture, some video, cooking demos and cooking techniques along with daily product identification to showcase how different ingredients and products shaped specific cuisines. There will be a strong emphasis on preparation and setup for volume production and buffet presentation. Recipes will be provided for each lab and will be scrutinized to produce authentic food that reflects ethnic tradition and food production methods of each global region.

This laboratory-based class emphasizes garde manger utilization and preparation of appetizers, forcemeats, condiments, and hors d'oeuvres. Topics include hot and cold hors d'oeuvres, pates and terrines, sausages, canapes, garnishing, carving, and decorating.

This course will explore the history of classical cuisine and its origins. The accomplishments of our forefathers will be explored and their impact on cooking discussed. Students will absorb these concepts and hone their techniques in order to apply them to modern day cooking. Historical chefs like Escoffier and Careme will be introduced and explored. Classical cuisine will be an overview of how cooking has evolved throughout time and will conclude with modern technology, equipment development and the evolution of food products.

This course is a continuation of CULA120N. A lecture and lab format is used to introduce students to techniques used in the production of chiffon. Bavarian creams, mousses, pastry cream and other fillings, phyllo dough products, cakes and icings. Basic cake decorating techniques are also introduced.

Meets at NH Food Bank in Manchester, NH.

The fundamentals of food preparation, and application of these principles to quantity food production in commercial and noncommercial settings. Emphasis is placed on the use of quantity food preparation equipment, and menu planning. In addition, the nutritional components of each food will be reviewed to ensure students are aware of the quality and nutritional values of various foods and methods for maintaining nutrition throughout food preparation and service. Students will also learn work simplification, and standardized production. Major cooking equipment will also be discussed. This course meets at the NH Food Bank, Manchester NH.

Students in this course will expand on the baking knowledge they attained in CULA225N (Intermediate Baking). Students will become more proficient in baking techniques through lectures, demonstrations and participation in baking labs. Emphasis is placed on the basic techniques and presentations of American and traditional desserts, terminology, equipment and techniques. Particular emphasis is given to decorative projects.

This course introduces students to the intricacies of menu development for foodservice establishments. Topics to be covered include menu development, descriptions, layout, design, and pricing, sales mix, and station balance. Students will also be introduced to proper procedures for purchasing, receiving, storage and issuing of perishable and non-perishable foods. Emphasis is on the development and use of purchasing specifications, quality control, and cost control in purchasing and menu applications. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency. The students will also learn the principles of recipe development in a weekly lab, including recipe testing and yield testing.

An approved uniform and knife set are required at the start of the program.

This hands-on culinary internship is a supervised work experience at hotels, restaurants, country clubs, and catering operations. A weekly journal, written assignments, and meeting with a supervisor are required components of the internship experience. The internship requires students to complete 160 hours of the internship by the end of the semester in which the internship is offered. A cumulative grade point average of 3.0 in Culinary Arts classes as well as a 2.0 in General Education electives are required.