AAS in Culinary Arts
Northampton Community College
Key Information
Campus location
Bethlehem, USA
Languages
English
Study format
On-Campus
Duration
5 semesters
Pace
Full time
Tuition fees
USD 2,535 / per semester *
Application deadline
Request info
Earliest start date
Aug 2024
* Northampton County PA: $2,535 Monroe County PA: $3,990 Other PA County: $5,325 Out of State/Country: $7,410. Additional fees may apply
Scholarships
Explore scholarship opportunities to help fund your studies
Introduction
Northampton Community College's Culinary Arts program prepares students for careers as chefs, bakers, restaurant managers, and more. At NCC, you will learn from professional chefs as you earn your associate degree. This program typically takes two years to complete and all of the required classes are offered at our Bethlehem campus. Our culinary arts students have the opportunity to receive practical training in a modern commercial kitchen and work in our public restaurant, the Hampton Winds, in their second six months of the program.
Through various on-site special events, students have the opportunity to experience banquet-style cooking and plating. In addition, the Chef in Residence program allows students to learn from experienced industry chefs and graduates. Students are given the opportunity to compete in a culinary competition for a chance to extern with Emeril Lagasse.
Immunization for Tdap (pertussis) and urinalysis is required for all Culinary Arts Students.
Tetanus-Diphtheria Acellular Pertussis (Tdap)
Please provide documentation of Tdap, required within the last 10 years or previous Tdap vaccine and Td within the last 10 years.
Immunization for Hepatitis B is recommended.
Hepatitis B – 3 Doses (**recommended**)
Please provide documentation of Hepatitis B – 3 doses. ** If you choose not to provide this documentation, please upload a typed or handwritten note stating that you do not wish to provide the requested documentation in order to complete the requirement.
Admissions
Curriculum
The program starts with an intensive series of five culinary modules taught over the first semester. This period combines classroom discussion, lectures and demonstration of theories and techniques used in the food service industry, and hands-on skills training. In the next two semesters of the program, you will be part of the student team that runs the College's fine dining restaurant, Hampton Winds, catered events, and its new Grab and Go unit located in the Gates Center.
Requirements
Culinary Arts classes are filled on a first-come, first-serve basis. There are three opportunities during the year to enter the program: Fall (courses beginning in August), Spring (courses beginning in January), and Summer (courses beginning in May).
You must be English I eligible (at a college-level in reading and writing ability) to sign up for Culinary Arts (CULA) classes. To show you are English I eligible, you may take the English Placement Test, document a testing exemption based on high school GPA or approved SAT/ACT/AP scores, or transfer credits for English I from another college/university.
A valid ServSafe Managers Certificate is required prior to the start date of classes and submitted through My Record Tracker. The certificate must be valid while in the entire program.
All students must have a physical examination completed by a licensed medical provider (MD, DO, CRNP, or PA) within 6 months of entry into the program. Working in the kitchen will be prohibited until the required medical forms are uploaded into My Record Tracker.
First Semester
- COLS101College Success
- CULA104Culinary Foundations
- CULA105Product Identification and Costing
- CULA110Baking and Pastry Production
- CULA112Culinary Skill Development
- CULA115 Protein Fabrication and Utilization
Second Semester
- CULA135American Regional Cuisine
- CULA145Culinary and Restaurant Operations
Third Semester
- CULA230Global Cuisine
- CULA250Advanced Culinary and Restaurant Operations
Fourth Semester
- CMTH102Introduction to Communication
- ENGL101English I
- Mathematics (QL) or Science (SCI) Elective +
- General Education Elective (SIT)
Fifth Semester
- ENGL151REnglish II
- General Education Elective (SSHB)
- General Education Elective
- Elective
+ The Mathematics (QL) or Science (SCI) Elective must be chosen from the list of approved General Education Quantitative Literacy or Science courses. Recommended courses for Quantitative Literacy (QL) and Science (SCI) Electives: MATH103, MATH120, MATH140; CHEM105, CHEM120.
- For the General Education Electives, students must take three courses from the list of approved courses in at least two of the following categories: Arts & Humanities (AH); Social Science: Societies and Institutions over Time (SIT); Social Science: Scientific Study of Human Behavior (SSHB). Recommended courses for SIT Electives: GEOG101, GLBL130, HIST113. Recommended courses for SSHB Electives: GEOG121, INTS250, PSYC103, SOCA103.
- Students must pass each CULA course before progressing in the program.
- One course must be designated Diversity and Global Awareness (D).
- One General Education course must be taken in a Writing Intensive (WI) section.
Program Outcome
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.
- Have an understanding of the operation, maintenance, and cleaning of the tools and machines used in a modern food service 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.
Program Tuition Fee
Career Opportunities
Whether you're looking to work in a restaurant, hotel, club, or for a corporate food service or catering company, culinary art is an occupation that is built around teamwork. Careers in the culinary field can be rewarding and satisfying, but it takes dedication, passion, and a desire to work with fellow culinarians who have a passion for the industry. Culinary Arts graduates can expect to work early mornings, late evenings, weekends, and holidays.
A degree in Culinary Arts from Northampton is perfect for students looking to become chefs, bakers, and caterers. With experience, students can progress to executive chefs, pastry chefs, and back-of-the-house managers. Potential settings include multi-unit franchise restaurants, owner-operated restaurants, four-star hotels, country clubs, corporate food service, and catering businesses.
Future Career Paths
- Chef
- Banquet Chef
- Baker
- Caterer
- Line Chef
- Executive Chef
- Pastry Chef