Undergraduate Course Catalog 2016-2017

Thompson School of Applied Science

» https://colsa.unh.edu/tsas

Culinary Arts and Nutrition (CAN)

Professor: Charles A. Caramihalis, Nancy M. Johnson
Senior Lecturer: Julienne M Guyette

The culinary arts and nutrition (CAN) program offers a concentration in culinary arts, which is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Admissions Requirements

Applicants to culinary arts and food and beverage management 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: $571*

*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 th 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

http://colsa.unh.edu/tsas/can/culinary-arts

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. The culinary arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

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	401	Food Preparation Fundamentals	2
CAN	403	Culinary Skill Development	4
CAN	407	ServSafe Sanitation	1
COM	209	Expository Writing and Reading	4
MTH	202	College Algebra	3
TSAS	405A	Computers in the Workplace I	2

First Year, Spring Semester

Abbreviation	Course Number	Title	Credits
CAN	404	Baking and Pastry Products	4
CAN	422	Cuisine and Culture	4
CAN	426	Dining Room Practicum	3
CAN	443	Quantity Food Production and Display Cooking	4
COM	210	Public Speaking	3

Second Year, Fall Semester

Abbreviation	Course Number	Title	Credits
CAN	506	Food and Beverage Cost Control	4
CAN	525	American Regional Cuisine	5
CAN	528	Culinary Nutrition	2
CAN	597	Culinary Arts Internship (invitation only) OR	5
		Electives AND CAN 598 (below)
CAN	598	Work Experience	0

Second Year, Spring Semester

Abbreviation	Course Number	Title	Credits
CAN	512	Hospitality Human Resource Management	3
CAN	535	International Cuisine	5
CAN	544	Catering and Garde Manger	4
SSCI	202	Social Issues	4

Total: 64 credits

Approved Electives (when offered)

Abbreviation	Course Number	Title	Credits
ABM	405	Small Business Accounting Principles	4
COM	212	Writing in the Workplace	3
CSL	401	Introduction to Community Service & Leadership	4
SSCI	403	Environmental Issues and Society	2

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