Southern New Hampshire University
Baking Certificate Required Courses Courses are 3 credits unless otherwise indicated. TCI TCI TCI TCI TCI
109 110 113 114 116
Food Purchasing Culinary Skills and Procedures Fundamentals of Baking Intermediate Baking Safety and Sanitation Total Credits: 15
Cooking Certificate Required Courses Courses are 3 credits unless otherwise indicated. TCI TCI TCI TCI TCI
109 110 111 113 116
Food Purchasing Culinary Skills and Procedures Progressive Culinary Techniques Fundamentals of Baking Safety and Sanitation Total Credits: 15
Bachelor of Science in Culinary Management Students achieving a B.S. in Culinary Management will be able to enter the restaurant and hotel industry with a combination of advanced cooking and management skills. The BSCMN prepares students to oversee large hotel and restaurant kitchens, catering and food preparation businesses. The B.S. in Culinary Management consists of a Core of management classes and then the students are given a choice of advanced culinary courses each semester. The B.S. in Culinary Management delivers the professional skills needed to prepare students for future careers in the culinary industry. The curriculum emphasizes industry concerns such as restaurant sustainability, media of culinary artistry, spa cuisine, cooking and baking for restricted diets, and reducing waste and cost. Advanced courses allow the student to focus on areas of expertise in their major while giving the opportunity to extend the length and breadth of their knowledge. Students must complete all courses for Culinary A.S. degree before taking B.S. courses.
MKT MKT *OL
113 345 215
Introduction to Marketing Consumer Behavior Principles of Management
Select one of the following: OL OL OL
320 326 328
Entrepreneurship Social Environment of Business Leadership
Select four (4) of the following culinary lab courses: TCI TCI TCI TCI TCI TCI TCI TCI
310 320 330 340 410 420 430 440
Skills of Meat Cutting (Charcuterie) Baking for the Restricted Diet Media of Culinary Artistry Spirits and Mixology Management Cooking Without Recipes Sugarcraft and Cake Design Dietetics and Spa Cuisine Catering and Banquet Management
Select one free elective. *OL 215’s prerequisite of OL 125 can be satisfied by TCI 250. Total Credits: 123
Bachelor of Science in Culinary Management (2+2 degree) The B.S. in Culinary Management degree extends students’ culinary skill development while offering business and leadership competencies. Lab courses focus on restricted diets, managing cost and waste, and maximizing profit. Graduates will have the knowledge and skills to succeed in the culinary/restaurant management industry. Admission is open only to students with associates degrees from accredited culinary programs. Required Courses Degree credits transferred from an accredited two-year culinary program: 63 Transfer Credits Courses are 3 credits unless otherwise indicated. General Education Courses ENG 121 College Composition II
Courses are 3 credits unless otherwise indicated. TCI TCI TCI TCI TCI TCI TCI TCI TCI TCI TCI TCI TCI ACC BUS 84
110 111 113 114 116 167 211 217 218 235 250 256 390 201 206
Culinary Skills and Procedures Progressive Culinary Techniques Fundamentals of Baking Intermediate Baking Safety and Sanitation Nutritional Cooking Italian Cuisine Classical Cuisine International Cuisine and Service American Regional Cuisine Dining Room Management Food and Beverage Cost Control Culinary Internship Financial Accounting Business Law I
Select one of the following: MAT MAT MAT MAT MAT
101 or 130 or 140 or 210 or 240
Culinary Mathematics Applied Finite Mathematics Precalculus Calculus I Applied Statistics
Select one of the following: HIS
109
HIS
110
Western Civilization I: Prehistory to Renaissance Western Civilization II: Renaissance to the Present