Southern New Hampshire University's cooking certificate program is for those interested in developing their baking and/or cooking skills part time without formally enrolling in a degree program.
Credits derived from successful completion of this certificate course may be transferred into the university's Associate of Science in Culinary Arts program - one of three undergraduate culinary degrees we offer and an excellent steppingstone to turning your passion for cooking into a creative and exciting career.
SNHU's cooking certificate is more than a "hands-on" program. Five courses explore the concepts behind the trade and ingredients for success.
As a private, nonprofit university, SNHU has one mission – to help you see yourself succeed. The benefits of earning your cooking certificate at SNHU include:
According to the U.S. Bureau of Labor Statistics, employment of chefs and head cooks is projected to grow 5 percent through 2022. Candidates can expect strong competition for jobs at upscale restaurants, hotels and casinos, where the pay is typically highest. SNHU culinary program students and graduates have worked for a number of well-known four-star restaurants, hotels, vineyards and resort/spas across the country.
Master the art of cooking in hands-on labs. Coursework emphasizes emerging industry trends, sustainability and cooking for those with restricted diets, such as gluten free, diabetic and lactose intolerant.
You'll also prepare culinary delights for patrons of SNHU's gourmet, student-run restaurant, The Quill, and our student-run bakery, Café É Dolce.
Our faculty members are enthusiastic teachers who want you to succeed. They all have professional certifications and industry experience. They are or have been bakers, innkeepers, executive chefs, world travelers, hotel managers, consultants, wine connoisseurs and more - and they're eager to share what they've learned.
This course uses student research, lectures and guest speakers to examine the various grades, types and varieties of fresh and processed fruits, vegetables, meats, fish, shellfish, poultry, dairy products and various sundry items, and the methodology of purchasing food in large quantities. This course integrates student research with applied learning activities conducted through the Hospitality Center receiving department and Hospitality Center special events. Students will acquire in-depth knowledge of centralized procurement, writing specifications, product identification, packaging and pricing. Offered every year.
This is a foundation course for students embarking on culinary careers. It emphasizes basic cooking techniques, culinary terminology and the proper uses of culinary tools. A typical class consists of a classroom lecture and demonstration of food preparation by the instructor followed by hands-on food production by the students. Goals of the course include learning the importance of detailed organization, or "Mise en Place;" correct cooking procedures; and appropriate attitudes towards the culinary profession as developed by the culinary program and the American Culinary Federation. Offered as needed.
Food Production continues TCI 110 with lectures and demonstrations to strengthen students' backgrounds and knowledge of cooking techniques and their application to a variety of products. Sauce production and meat fabrication will be studied in more detail. Students also produce multicourse American menus. Appropriate readings and written assignments are included. Offered as needed.
This course defines basic baking terminology, ingredients and methods. Techniques discussed in each class session are applied to the actual production of baked items, including yeast breads, puff pastry, Danish dough, quick breads, clair paste, tarts and pies. Students will be asked to analyze the components of each baked good and will learn how to evaluate the finished product. Proper sanitation and safety techniques in the bakery will be emphasized. Offered as needed.
This course examines the fundamentals of sanitation in foodservice operations. Techniques of proper sanitation and safety will be studied and practiced. Students will become familiar with HACCP, Federal, State, and Local sanitation and safety requirements. Topics studied include the importance of proper sanitation procedures, purchasing and receiving of safe food. Emphasis is placed on the elimination of cross- contamination and harmful pathogens. Management strategies demonstrate the importance of the integration of pest management, employee sanitation and safety training and proper safety and security measures. The NRA Serve Safe Sanitation Exam, a degree requirement, is given to students during the course.
An education from Southern New Hampshire University is a smart investment for your future. It’s an affordable investment, too. We believe that college should change your life, not break the bank. That’s why more than 90 percent of our students receive some form of financial aid, and students with a GPA of 2.5 and higher could receive up to $18,000 in grants and scholarships.
Southern New Hampshire University is a private, nonprofit institution accredited by the New England Association of Schools and Colleges as well as several other accrediting bodies. More...