Hands-on Experiences
Experiences outside the classroom - including internships, competitions, class trips and community service - will help you get a taste of the culinary industry.
On campus, you will work in and help manage our student-run gourmet restaurant, The Quill, winner of the Best of New Hampshire Award, and prepare tasty treats for our student-operated bakery, Caffe e Dolce.
Culinary Management Major Required Courses
Students must complete all courses for Culinary A.S. degree before taking B.S. courses.
TCI 109 Food Purchasing
TCI 110 Culinary Skills and Procedures
TCI 111 Progressive Culinary Techniques
TCI 113 Fundamentals of Baking
TCI 114 Intermediate Baking
TCI 116 Safety and Sanitation
TCI 167 Nutritional Cooking
Choose one of the following:
TCI 211 Italian Cuisine
TCI 230 Retail Baking
Choose one of the following:
TCI 217 Classical Cuisine
TCI 233 Classical Baking / Plate Comp
Choose one of the following:
TCI 220 Charcuterie
TCI 238 Cake Decorating
Choose one of the following:
TCI 218 International Cuisine and Service
TCI 280 International Baking / Dessert
Choose one of the following:
TCI 235 American Regional Cuisine
TCI 240 Advanced Pastry
TCI 250 Dining Room Management
TCI 256 Food and Beverage Cost Control
TCI 390 Culinary Internship
ACC 201 Financial Accounting
BUS 206 Business Law I
MKT 113 Introduction to Marketing
MKT 345 Consumer Behavior
OL 215 Principles of Management *
Select ONE (1) of the following:
OL 320 Entrepreneurship
OL 326 Social Environment of Business
OL 328 Leadership
Select FOUR (4) of the following culinary lab courses:
TCI 310 Skills of Meat Cutting (Charcuterie)
TCI 320 Baking for the Restricted Diet
TCI 330 Media of Culinary Artistry
TCI 340 Spirits and Mixology Management
TCI 410 Cooking Without Recipes
TCI 420 Sugarcraft and Cake Design
TCI 430 Dietetics and Spa Cuisine
TCI 440 Catering and Banquet Management
One (1) Free Elective
*OL 215's prerequisite of OL 215 can be satisfied by TCI
