Culinary Arts (A.A.S.)

Southern New Hampshire University’s culinary arts program was founded in 1983 to help fulfill the growing need for educated and trained chefs and other food preparation personnel on a local, regional and national level.

The two-year program, which awards the Associate of Applied Science in culinary arts degree, combines theory, practical training and industry experience to prepare students for entry-level and management positions in the diverse and challenging food service industry. Technical subject areas include basic baking, cost control supervision, dining room service, food preparation, garde manger, an introduction to the industry, menu planning, nutrition, purchasing and receiving and sanitation and safety. All culinary students must enroll in a cooperative education experience, which normally is taken during the summer months. There is an additional fee for cooperative education.

Students learn basic skills in the culinary arts and baking and take general education courses in the first year of the program. Students in the second year complete requirements for either the culinary or baking concentration, based on their career goals.

Students may tailor their course work to facilitate transfer into the four-year hospitality and tourism management degree program.

Culinary Arts Core

Culinary Arts Major Courses ENG 101 Fundamentals of Writing ENG 120 college Composition I  COM 212 Public Speaking HTM 109 Food Purchasing HTM 116 Management of Safety, Sanitation, and Security TCI 110 Culinary Skills and Procedures TCI 111 Progressive Culinary Techniques TCI 113 Fundamentals of Baking TCI 114 Intermediate Baking TCI 167 Nutritional Cooking TCI 237 Menu and Facilities Planning TCI 250 Dining Room Management TCI 256 Food and Beverage Cost Control TCI 390 Culinary Cooperative Education Graduation Requirements SNHU 101 First Year Seminar: Foundations of Critical Thinking  or Free Elective TCI 211 Italian Cuisine TCI 217 Classical Cuisine TCI 218 International Cuisine and Service TCI 220 Principles of Garde Manager TCI 235 American Regional Cuisine TCI 295 Comprehensive Assessment Seminar - Pastry                Free Elective*
Baking Concentration Major Courses TCI 227 Quantity and Bakery Production TCI 230 Retail Baking TCI 233 Classical Baking and Plate Composition  TCI 240 Advanced Pastry TCI 280 International Baking and Desserts TCI 295 Comprehensive Assessment Seminar
		Free Elective*
*The 3-credit free elective requirement can be met with any 3-credit undergraduate course or two 1.5-credit courses.