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Culinary Arts and Food Service Certificate (CLC)

2018-2019

Type: Career, Certificate (C1)

Open Admissions

Division: Career & Tech Education & Bus


The certificate program is aimed at students wishing to concentrate solely on hands-on culinary arts or students who already hold a degree. Laboratory classes encompass the kitchen, dining room and bakery, many with emphasis on providing direct customer service. Nutrition and food safety courses are also required. Students are eligible to take any related courses offered in the degree program as electives. A certification in food sanitation is offered and encouraged within this course of study.

This program has been relocated to the North Shore Business Center at 30 Log Bridge Road in Middleton, Route 114.

For more information email us at: culinary@northshore.edu or call 978-739-5522

First Year

Fall

CFS103Cooking Techniques 1

6
CFS107Introduction to Bakeshop

3
CFS228Food & Beverage Cost Control

3
LA-ELECTIVE
Liberal Arts Elective

3
Total Credit Hours:15

Spring

CFS111Cooking Techniques 2

6
COP202Cooperative Education/Internship

3
CMP101Composition 1

3
Total Credit Hours:12

Requirement Notes

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.

Program Notes

Communication and Mathematics proficiency required to graduate.

See guided pathway sheets for advising information specific to your area of focus.

Total Credit Hours: 27


Program Student Learner Outcomes
  • Develop critical thinking skills to address issues in the culinary arts industry
  • Identify, evaluate and utilize effective verbal, nonverbal and written communication skills
  • Explain/Describe/the proper use and maintenance of professional-grade cooking and baking equipment and small-wares
  • Explain terms and/or define terms associated with culinary arts including sanitation, baking, cooking, restaurant management and customer relation expressions and terms
  • Demonstrate competency of all sanitation procedures necessary in the industry
  • Attain Servsafe Sanitation Certification
  • Apply ethical and professional principles in decision making situations
  • Recognize the importance of proper uniforms and impeccable personal hygiene as pertains to sanitation and professionalism
  • Demonstrate an understanding of diversity and multiculturalism in both human relationships and menu development

Occupational Skills Required
  • Time management
  • Interpersonal communication
  • Critical thinking
  • Management of material resources
  • Exercise food safety and sanitation practices

Experiential Learning Required in Program
  • COP202 - Cooperative Education/Internship


Most Common Linked Occupation Title – All Education Levels
  • Cooks, Restaurant

Most Common Linked Occupation Title – Associate’s or Less
  • Cooks, Restaurant

Average Annual Growth (10-Year Projection)
  • US - 1.10%
  • Boston MSA – 1.10%
  • Essex County – 1.10%
  • Boston MSA Average Entry-Level Wages (2016) – $23,200
  • Boston MSA Median Wages (2016) – $28,800