Culinary Arts and Food Service (CLD)

Type: Career, Degree (AAS)

Open Admissions

Division: Career & Tech Education & Bus

Basic Skills Core/Proficiency Requirements

Communications Proficiency and Mathematics Proficiency are required for graduation from NSCC and this program. Please consult the college website or an academic advisor for information about the course prerequisites for all of the courses in this program.

HONORS PROGRAM OPTION

Interested students may refer to the Honors Program website at www.northshore.edu/honors.

First Year

Fall

Course Number	Title	Credits
CFS101	Basic Culinary Techniques	2
CFS104	Introduction to Breads, Pastries, and Desserts	2
CFS105	Food Handler Safety Practices	1
CFS116	Banquet and Function Management	2
CFS118	Stocks, Soups, & Sauces	2
CMP101	Composition 1	3
Total Credit Hours:		12

Spring

Course Number	Title	Credits
BUS101	Math for Business and Finance	3
CFS102	Meat/Poultry/Fish Fabrication & Production	2
CFS106	Baking Production and Merchandizing of Bakery Products	2
CFS108	Table Service	2
CFS110	Introduction to Garde Manger	2
CMP104-150	Composition 2 Elective	3
CPS100	Information Technology and Its Applications	3
Total Credit Hours:		17

Second Year

Fall

Course Number	Title	Credits
CFS202	Danish, Croissant, Choux, and Puff Pastry	2
CFS212	American Regional Cuisine	2
CFS214	Buffet & Specialty Food Preparation	2
CFS228	Food & Beverage Cost Control	3
CFS234	Culinary Arts Workplace Seminar	1
IDS106	Understanding Nutrition	3
LA-ELECTIVE	Liberal Arts Elective(s)	3
Total Credit Hours:		16

Spring

Course Number	Title	Credits
CFS204	Classical Baking	2
CFS206	A La Carte Restaurant Operations	2
CFS216	International Cuisine	2
COP202	Cooperative Education/Internship	3
LA-ELECTIVE	Liberal Arts Elective(s)	3
OPN-ELECTIVE	Open Elective(s)	3
Total Credit Hours:		15

Requirement Notes

CFS101 is the first course in the hands-on cooking sequence and must be taken before any other cooking course.

CFS104 is the first course in the hands-on baking sequence and must be taken before any other baking course.

CPS100: May be fulfilled by challenge exam and 3 liberal arts credits.

Liberal Arts Elective: Recommend IDS156 - Cultural History of Food

COP202: Students may be eligible for COP202 exemption. Please see the COP202 Coop Ed/Internship Exemption form found on the Academic Department Web page for details. If exemption is approved, student must complete a 3-credit open elective

Total Credit Hours: 60

Course Learning and Credentialing Options

Distance Learning - some sections of the above courses may be available through a distance learning format.

For information, please go to www.northshore.edu/distance.

Alternative Credentialing - Alternative options for earning course credit may exist and can be explored through the Center for Alternative Studies and Educational Testing.

For information, please go to www.northshore.edu/cas.

Program Information

While pursuing this degree program, students may also earn a certificate in Culinary Arts and food Service (CLC). Please speak to your academic advisor about the course requirements needed for the certificate.
Students are strongly urged to meet with their academic advisor on a semester basis or as needed to review the prerequisites of each course within the program and discuss course selections for successful completion of this program.

Admissions and Transfer Information

This is an Open Admissions Program - Proof of high school graduation or the equivalent is required for admission to this program.
This program may meet the eligibility criteria for MassTransfer and Joint Admissions with Massachusetts public colleges and universities (please see www.mass.edu/masstransfer); or, it may have a transfer agreement with a private 4-year college (please see www.northshore.edu/academics/departments). You may also visit NSCC’s Student Support and Advising Center on the Lynn or Danvers campus.

Additional Information

Please visit www.northshore.edu/academics/programs for more information about this Program of Study.