Undergraduate Course Catalog 2012-2013
Thompson School of Applied Science
» http://www.thompsonschool.unh.edu/
Culinary Arts and Nutrition (CAN)
» http://www.thompsonschool.unh.edu/can/
» Click to view course offerings
Professor: Charles A. Caramihalis
Associate Professor: Nancy M. Johnson
The Culinary Arts and Nutrition (CAN) program has two distinct concentrations: culinary arts and dietetic technology.
Admissions Requirements
Applicants to dietetic technology must present college preparatory English and a minimum of two years of satisfactory work in college preparatory mathematics and sciences (one science being biology, with a lab). College preparatory chemistry is highly recommended.
Applicants to culinary arts must present college preparatory English and a minimum of two years of satisfactory work in college preparatory mathematics.
Curriculum Fee
Culinary arts and nutrition, culinary arts: $522*
Culinary arts and nutrition, dietetic technology: $522*
*This one-time curriculum fee is required to cover lab materials, "Chef Whites," knives, and specialized equipment maintenance that are unique to the applied nature of the concentration. The curriculum fee covers the entire two-year course of study for one concentration. Any non-TSAS student may be assessed specific course fees, details of which are included in each semester's Time and Room Schedule. All fees are subject to change.
Culinary Arts
www.thompsonschool.unh.edu/can/culinary.html
Students who complete the requirements for the culinary arts concentration are prepared for a variety of positions as entry-level chefs in the hospitality industry. In a program that combines classroom work with practical experience, students learn and explore career opportunities, menu development, cost control, food safety, baking, nutrition, management skills, and general education. Through a unique partnership with University Hospitality Services, students complete rotations in state-of-the-art production kitchens on campus at Holloway Commons. These rotations provide opportunities to develop proficiency in contemporary and classical culinary techniques and cooking methods related to a la carte, banquet, and quantity food production and service. The culinary arts concentration is annually reviewed by its own advisory committee of industry professionals, program faculty, and chef-instructors who revise the curriculum to meet changing industry needs.
Career Opportunities:
Chef in restaurants, hotels, private clubs, theme parks, catering and banquet facilities, destination resorts, cruise ships, corporate chains, and health care facilities.
Culinary Arts Program of Study
First Year, Fall Semester
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 201 | Food Preparation Fundamentals | 2 |
| CAN | 203 | Introduction to Culinary Arts | 3 |
| CAN | 242 | Culinary Skill Development | 4 |
| CAN | 407 | Hospitality Sanitation and Safety | 2 |
| MTH | 202 | Math II | 3 |
First Year, Spring Semester
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 204 | Baking and Pastry Products | 4 |
| CAN | 226 | Dining Room Practicum | 3 |
| CAN | 243 | Quantity Food Production and Display Cooking | 4 |
| COM | 210 | Public Speaking | 2 |
| SSCI | 202 | Social Issues | 4 |
Second Year, Fall Semester
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 206 | Food and Beverage Cost Control | 4 |
| CAN | 244 | Catering Operations: Buffets and Banquets | 4 |
| CAN | 245 | American Regional Cuisine | 4 |
| CAN | 298 | Work Experience | 0 |
| CAN | 428 | Culinary Nutrition | 2 |
| TSAS | 205 | Computers in the Workplace | 2 |
Second Year, Spring Semester
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 211 | Food and Beverage Facilities Planning | 3 |
| CAN | 212 | Hospitality Personnel Management | 3 |
| CAN | 235 | International Cuisine | 5 |
| COM | 209 | Expository Writing and Reading | 4 |
| SSCI | 203 | Environment and Society | 2 |
Total: 64 credits
Dietetic Technology
www.thompsonschool.unh.edu/can/dietetic.html
This concentration is accredited by the Accreditation Council for Education in Nutritional and Dietetics (ACEND). The program underwent a successful review for reaccreditation in 2010. Graduates are prepared for a variety of positions in health care: helping to treat and prevent disease, managing employees, developing menus, teaching nutrition classes for the public, and educating clients about the relationships among food, fitness, and health. In a program that combines classroom work and practical experience, students learn the nutrition care process and develop skills in food production and delivery.
Career Opportunities:
Dietetic technicians, registered (DTRs) work in a variety of settings, including hospitals, nursing homes, research facilities, schools, day care centers, correctional facilities, restaurants, health care facilities, food service operations, WIC programs, public health agencies, Meals on Wheels, community health programs, health clubs, weight management clinics, community wellness centers, food companies, contract food management companies, and food vending and distributing operations.
Dietetic Technology Program of Study
First Year, Fall Semester
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 201 | Food Preparation Fundamentals | 3 |
| CAN | 210 | Introduction to the Dietetic Technology Profession | 1 |
| CAN | 407 | Hospitality Sanitation and Safety | 2 |
| MTH | 202 | Math II | 3 |
| NUTR | 400 | Nutrition in Health and Well Being | 4 |
| TSAS | 205 | Computers in the Workplace | 2 |
First Year, Spring Semester
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 200 | Introductory Chemistry | 3 |
| CAN | 202 | Quantity Foods Practicum | 3 |
| COM | 209 | Expository Writing and Reading | 4 |
| NUTR | 476 | Nutritional Assessment | 4 |
| ZOOL | 401 | Human Biology | 4 |
Second Year, Fall Semester
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 206 | Food and Beverage Cost Control | 4 |
| CAN | 260 | Dietetics Practice in the Community | 3 |
| CAN | 275 | Diet Therapy and Counseling | 4 |
| COM | 210 | Public Speaking | 2 |
| SSCI | 201 | Human Relations | 4 |
*Second Year, Spring Semester Registration Pathway
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 212 | Hospitality Personnel Management | 3 |
| CAN | 265 | Community Nutrition for Dietetic Technicians | 3 |
| CAN | 276 | Dietetics Practice in Long Term Care | 1 |
| CAN | 290 | Dietetics Practice in Acute Care | 5 |
| CAN | 295 | Professional Issues for Dietetic Technicians | 1 |
| SSCI | 204 | Leadership Effectiveness and Group Performance OR | 2 |
| SSCI | 203 | Environment and Society | 2 |
Total: 65 credits
*Students in the registration pathway must complete a minimum of 450 hours of supervised practice in food service management, community nutrition and clinical nutrition in on-campus facilities, local hospitals, long term care facilities and community practice sites. Upon successful completion of the program, these students will be eligible to sit for the registration exam to be credentialed as a dietetic technician, registered (DTR). A dietetic technician, registered (DTR) is eligible for membership in the American Dietetic Association, an organization of food and nutrition professionals. Students may choose the non-registration pathway. Students who wish to be eligible to sit for the dietetic technician, registered exam must complete all major classes with a grade of C or better to gain placement in CAN 276 and CAN 290. Students not meeting this academic standard are encouraged to repeat classes or complete the non-registration pathway.
**Second Year, Spring Semester Non-Registration Pathway
| Abbreviation | Course Number | Title | Credits |
|---|---|---|---|
| CAN | 212 | Hospitality Personnel Management | 3 |
| CAN | 265 | Community Nutrition for Dietetic Technicians | 3 |
| CAN | 422 | Local Food for Local Tables | 4 |
| SSCI | 204 | Leadership Effectiveness and Group Performance OR | 2 |
| SSCI | 203 | Environment and Society | 2 |
| Elective | 4 |
Total: 66 credits
**Students in the non-registration pathway gain experience in food service management and community nutrition supervised practice rotations and round out their program of study with a course on local foods and an elective of their choice.
