Culinary Arts and Food Service Certificate (CLC) (This program is currently not accepting new applicants.)
2020-2021
Type: Career, Certificate (C1)
Open Admissions
Division: Career & Technical Education and Business
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.
If you have questions related to program admissions or applications, please contact info@northshore.edu or call 978-762-4188.
First Year
Fall
| CFS103 | Cooking Techniques 1 | 6 |
| CFS107 | Introduction to Bakeshop | 3 |
| CFS228 | Food & Beverage Cost Control | 3 |
| PRO100 | Introduction to the Professional Portfolio | 1 |
| Total Credit Hours: | 13 |
Spring
| CFS111 | Cooking Techniques 2 | 6 |
| ITR200 | Internship | 2 |
LA-ELECTIVE
| Liberal Arts Elective | 3 |
| CMP101 | Composition 1 | 3 |
| Total Credit Hours: | 14 |
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
- PRO100 - Introduction to the Professional Portfolio
- ITR200 - 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