Culinary Arts and Food Service (CLD)
2019-2020
Type: Career, Degree (AAS)
Open Admissions
Division: Career & Technical Education and Business
The degree program opens the door to a career in food. The course of study is designed to combine practical training with broad-based knowledge. Hands-on culinary courses begin with the basics of knife-handling in the laboratory kitchen through the implementation of our on-campus restaurant kitchen, dining room, and bakery. These courses are complemented with the study of nutrition and food sciences as well as classes in management, facilities planning, and personnel administration. Cutting edge cultural courses include food history and culture and food writing. Program graduates face exciting opportunities in a fast-growing industry that encompasses the traditional path in a restaurant kitchen or dining room or can veer into catering, banquet management, menu consulting, food writing, recipe testing and development, baking and pastry, corporate food, and a whole host of other possibilities.
The program includes a hands-on work experience through Cooperative Education and Internships which integrate classroom study with a supervised work experience.
This program has been relocated to the North Shore Business Center at 30 Log Bridge Road in Middleton, Route 114.
If you have questions related to program admissions or applications, please contact info@northshore.edu or call 978-762-4188.
If you have program advising related questions, please contact culinaryarts@northshore.edu or call 781-477-2215.
First Year
Fall
| CFS103 | Cooking Techniques 1 | 6 |
| CFS107 | Introduction to Bakeshop | 3 |
| CFS109 | Principles of Baking | 3 |
| CMP101 | Composition 1 | 3 |
| Total Credit Hours: | 15 |
Spring
| BUS101 | Math for Business and Finance | 3 |
| CFS111 | Cooking Techniques 2 | 6 |
CMP102-150
| Composition 2 Elective | 3 |
| CPS100 | Information Technology and Its Applications | 3 |
| Total Credit Hours: | 15 |
Second Year
Fall
| CFS205 | Restaurant Operations | 6 |
| CFS228 | Food & Beverage Cost Control | 3 |
LA-ELECTIVE
| Liberal Arts Elective | 3 |
| SCI104 | Understanding Nutrition | 3 |
| Total Credit Hours: | 15 |
Spring
| CFS207 | Banquet and Event Operation | 6 |
| COP202 | Cooperative Education/Internship | 3 |
LA-ELECTIVE
| Liberal Arts Elective | 3 |
OPN-ELECTIVE
| Open Elective | 3 |
| Total Credit Hours: | 15 |
Requirement Notes
CPS100: May be fulfilled by challenge exam and 3 liberal arts elective credits.
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 Note
Communication and Mathematics proficiency required to graduate.
See guided pathway sheets for advising information specific to your area of focus.
Total Credit Hours: 60
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
- Demonstrate skill needed to serve as manager or chef through practical experience (experiential learning) in The Beacon Café, student café lab
- 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
- Critical thinking
- Interpersonal communication
- Management of financial and material resources
- Computer skills (Word, Excel, Quickbooks)
- Excercise food safety and sanitation practices
Experiential Learning Required in Program
- CFS205 - Restaurant Operations
- CFS207 -Banquet and Event Operations
- COP202 - Cooperative Education/Internship
Most Common Linked Occupation Title – All Education Levels
Most Common Linked Occupation Title – Associate’s or Less
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