Culinary Arts
Program Narrative
The food service industry demands well-trained, dedicated and focused professionals. Since 1993 Northampton Community College's Culinary Arts Program has been training individuals to meet those demands. Students who complete their training will find a variety of employment opportunities including multi-unit chain restaurants, individual restaurant ownership, four star hotels, private country clubs, corporate food services and off-premises catering. A dedicated graduate of the culinary arts will find a wide variety of career choices. Our graduates are in demand.
Northampton's Culinary Arts Program provides a year of intensive full-time study that combines theory with nearly 1000 hours of hands-on practical application. Featuring two entry options each year, attendees will be trained in all the formal classical methods of preparing food. Graduates can expect to perform a wide variety of tasks in most any commercial food establishment. Once the "Culinary Training" has been completed students can then complete the additional core courses to earn their Associate in Applied Science degree.
Culinary Arts graduates are trained for careers leading toward the following job opportunities: chef, line chef, banquet chef, executive chef, baker, pastry chef and caterer.
Program Features
The program consists of an intensive series of seven modules taught over a six month period. This six months combines classroom discussion, lecture and demonstration of theories and techniques used in the food service industry, along with hands-on skills training.
In the second six months, students actually run the College's fine dining restaurant, the Hampton Winds, located in the Gates Center.
Once the culinary aspects of the program have been completed, 24/25 additional credits of general education will be completed leading to the Associate in Applied Science Degree.
Program Requirements
There will be two opportunities throughout the year to enter the program. Prior to acceptance, you are required to take the English Placement Test (EPT) and be able to enroll in English 101 or be able to transfer English 101 or its equivalent.
The preferred application deadline for fall enrollment (courses beginning in August) is February 1st; the preferred spring (courses beginning in March) deadline is October 1st. A completed application includes the application and fee and official high school and college (if applicable) transcripts.
Immunizations for Hepatitis A and Hepatitis B and a urinalysis will be required for all Culinary Arts Students.
Contact the Admissions Office at 610-861-5500 for further information.
Program Outcomes
Graduates of the program will:
- Understand the terminology of the commercial kitchen. This includes terms from several European languages, as well as the accepted terms and titles used in a modern food service establishment.
- Understanding of the operation, maintenance and cleaning of the tools and machines used in a modern foodservice establishment.
- Demonstrate proper sanitation and safety techniques for all aspects of the food service establishment.
- Demonstrate knowledge and application of culinary techniques and methods used in modern food preparation.
- Recognize all of the major food products used in a commercial food service establishment.
- Demonstrate an ability to maintain an organized file of recipes and preparation methods.
- Demonstrate the ability to accurately measure and formulate recipes that result in consistent desired results each and every time, both in quality and cost.
- Demonstrate the ability to organize a food preparation workstation based on menu items to be prepared.