The Culinary Arts Program of North Shore Community College creates competent, well rounded graduates fully prepared for careers in the food service industry. The evolution of cooking and baking from a trade to a profession is one that requires skills and dedication beyond a love of the creative process.
The degree program opens the door to a career in food. The course of study is designed to combine practical training with broad-based knowledge. Hands-on culinary courses begin with the basics of knife-handling in the laboratory kitchen through the implementation of our on-campus restaurant kitchen, dining room, and bakery. These courses are complemented with the study of nutrition and food sciences as well as classes in management, facilities planning, and personnel administration. Cutting edge cultural courses include food history and culture and food writing. Program graduates face exciting opportunities in a fast-growing industry that encompasses the traditional path in a restaurant kitchen or dining room or can veer into catering, banquet management, menu consulting, food writing, recipe testing and development, baking and pastry, corporate food, and a whole host of other possibilities.
The certificate program is aimed at students wishing to concentrate solely on hands-on culinary arts or students who already hold a degree. Nutrition and food safety courses are also required. Laboratory classes encompass the kitchen, dining room and bakery, many with emphasis on providing direct customer service. A certification in food sanitation is offered and encouraged within this course of study. Students are eligible to take any related courses offered in the degree program as electives.