Here you will learn how to prepare classical French, regional Italian, American and international cuisine, as well as bake. Menu planning, supervision and nutrition are also featured. You will also study cost control supervision, dining room service, food preparation, garde manger, the industry, purchasing and receiving, and sanitation and safety.
Field experience is a key part of the SNHU culinary arts program. Experience includes:
- working the front and back of the house at our student-run restaurant, The Quill (a Best of New Hampshire Award-winner).
- baking for our student-run bakery, Caffe e Dolce.
- completing an internship, typically during the summer between freshman and sophomore year.
- competing at the local, regional and even national levels
Associate of Science Core Courses
Associate of Science in Culinary Arts Major 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
TCI 211 Italian Cuisine
TCI 217 Classical Cuisine
TCI 218 International Cuisine and Service
TCI 235 American Regional Cuisine
TCI 250 Dining Room Management
TCI 256 Food and Beverage Cost Control
TCI 390 Culinary Cooperative Education
Select One Free Elective
Minimum number of credits needed for graduation: 63
SNHU 101 First Year Seminar: Foundations of Critical Thinking
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