This Culinary Arts Certificate, a program of the Business department will prepare students for entry into the culinary field and enable incumbent workers to enhance their skills within their current position or prepare for increased responsibilities. Students will receive a strong foundation in the many facets and professional settings of food service from culinary basics to food preparation and cooking techniques, baking, nutrition, safety and sanitation. Graduates will be prepared for employment in the culinary industry. A grade of “C” or better is required in all required courses to graduate.
A minimum of 29 credits is required for graduation.
NOTE: Students enrolled in this program will be required to purchase uniforms and supplies.
CORI/CHRI/SORI
Students interested in participation in this academic program may be required to undergo a Criminal Offender Record Information (CORI) check, a Criminal Records Central Repository (CHRI) check and/or a Sex Offender Registry Information (SORI) check. For more information, visit the CORI/CHRI/SORI page.
Northern Essex Community College is committed to the success of every student. Students with legal issues in their background will meet with a committee as part of the CORI/CHRI/SORI process and will receive guidance and counseling throughout the review of their records. NECC personnel make every effort to help students prepare for careers in their chosen field. Students are encouraged to seek assistance and support.
Drug Screening
Students enrolled in this academic program may be required to pass a drug screening analysis.
Health
Students may be required to complete a health evaluation, including the Measles, Mumps, Rubella, Tetanus, Diptheria, Pertussis (Tdap), Varicella, Meningococcal and Hepatitis A & B immunization series, prior to final acceptance to the Program.
Student Professional Liability Insurance
Students may be required to carry professional liability insurance. The premium is to be paid at the time of course registration.
Requirements
| BIO103 | Human Nutrition & Health | 3 |
| CLN101 | Introduction to Culinary Arts | 3 |
| CLN102 | Applied Culinary Techniques - Culinary Foundations, Planning and Meal Prep | 3 |
| CLN103 | Food Safety and Sanitation | 3 |
| CLN104 | Menu Management and Facilities Design | 3 |
| CLN201 | Advanced Baking: Artisanal Breads, Pastry, and Patisserie | 4 |
| CLN202 | Advanced Culinary: Classic World Cuisine and Garde Manger | 4 |
| CLN250 | Culinary Internship | 3 |
| ENG101 | English Composition I | 3 |
Courses with Prerequisites: CLN201, CLN202
Courses with Corequisites: CLN101, CLN102, CLN103, CLN104, CLN201, CLN202
Recommended Course Sequence/Pathway Culinary Arts Certificate
Year 1 Fall
| BIO103 | Human Nutrition & Health | 3 |
| CLN101 | Introduction to Culinary Arts | 3 |
| CLN102 | Applied Culinary Techniques - Culinary Foundations, Planning and Meal Prep | 3 |
| CLN103 | Food Safety and Sanitation | 3 |
| ENG101 | English Composition I | 3 |
Year 1 Spring
| CLN104 | Menu Management and Facilities Design | 3 |
| CLN201 | Advanced Baking: Artisanal Breads, Pastry, and Patisserie | 4 |
| CLN202 | Advanced Culinary: Classic World Cuisine and Garde Manger | 4 |
| CLN250 | Culinary Internship | 3 |