Undergraduate Course Catalog 2011-2012

Thompson School of Applied Science

» http://www.thompsonschool.unh.edu/

Culinary Arts and Nutrition (CAN)

» http://www.thompsonschool.unh.edu/can/

Professor: Charles A. Caramihalis
Associate Professor: Nancy M. Johnson

The Culinary Arts and Nutrition (CAN) program has two distinct concentrations: culinary arts and dietetic technician.

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: $507*
Dietetic Technician: $507*

*This one-time, nonrefundable curriculum fee is required to cover lab materials, specialized equipment maintenance, and transportation that is 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 - restaurants, hotels, private clubs, theme parks, catering and banquets, destination resorts, cruise ships, corporate chains, and healthcare 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	207	Hospitality Sanitation and Safety	2
CAN	242	Culinary Skill Development	4
MTH	2__	Math I or II (determined by assessment)	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	228	Culinary Nutrition	2
CAN	244	Catering Operations: Buffets and Banquets	4
CAN	245	American Regional Cuisine	4
CAN	298	Work Experience	0
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 Commission on Accreditation of the American Dietetic Association (CADE). 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	207	Hospitality Sanitation and Safety	2
CAN	210	Introduction to the Dietetic Technology Profession	1
MTH	20__	Math I or II (determined by assessment)	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	2
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 Culinary Arts and Nutrition, community nutrition and clinical nutrition in on-campus facilities, local hospitals and long term care facilities. 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	222	Local Food for Local Tables	4
CAN	265	Community Nutrition for Dietetic Technicians	2
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 Culinary Arts and Nutrition 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.

Career Opportunities:

Restaurant owner/manager, caterer, food and beverage sales, food buyer, food and beverage manager, food services director.

Restaurant Management Program of Study

First Year, Fall Semester

Abbreviation	Course Number	Title	Credits
CAN	201	Food Preparation Fundamentals	3
CAN	203	Introduction to Culinary Arts	3
CAN	206	Food and Bev Cost Controls	4
CAN	207	Hospitality Sanitation and Safety	2
CAN	226	Dining Room Practicum	3
TSAS	205	Computers in the Workplace	2

First Year, Spring Semester

Abbreviation	Course Number	Title	Credits
ABM	208	Managerial Accounting	4
CAN	202	Quantity Food Practicum	3
COM	209	Expository Writing and Reading	4
MTH	20__	Math I or II (determined by assessment)	3

Second Year, Fall Semester

Abbreviation	Course Number	Title	Credits
CAN	228	Culinary Nutrition	2
CAN	241	Applied Buffet and Catering Management	4
CAN	298	Work Experience	0
COM	210	Public Speaking	2
SSCI	201	Human Relations	4
		Elective	2 - 4

Second Year, Spring Semester

Abbreviation	Course Number	Title	Credits
ABM	207	Applied Marketing	4
ABM	232	Business Law	4
CAN	211	Food and Beverage Facilities Planning	3
CAN	212	Hospitality Personnel Management	3
CAN	222	Local Food for Local Tables	4

Total: 64 - 66 credits

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