Undergraduate Catalog 2010-2011 - SNHU Academic Archive ...

Southern New Hampshire University
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Note: Some students may be required to take ENG 101
Fundamentals of Writing and MAT 050 Fundamentals of
Algebra in addition to the 63 credits listed below. All students
who must begin the English sequence with ENG 101
should speak with their advisors about how the courses will
fit into their academic program schedules.
Associate in Science (A.S.) Core
Required Courses
Courses are 3 credits unless otherwise indicated.
COM 212 Public Speaking
ENG 120 College Composition I
SNHU 101 First Year Seminar: Scholarship for
Success
IT 100 Introduction to Computer Information
Technology
FAS Elective Select one: FAS 201, FAS 202, FAS 223,
FAS 340 or FAS 370
MAT 101 Culinary Math
Select one: PSY 108 or SOC 212
TCI 109 Food Purchasing
TCI 110 Culinary Skills and Procedures
TCI 111 Progressive Culinary Techniques
TCI 113 Fundamentals of Baking
TCI 114 Intermediate Baking
TCI 116 Safety and Sanitation
TCI 167 Nutritional Cooking
TCI 250 Dining Room Management
TCI 256 Food and Beverage Cost Control
TCI 390 Culinary Internship
Total Credits: 48
Culinary Arts Curriculum
Associate in Science
A.S. Core:
48 credits
Major Courses
TCI 211 Regional Italian Cuisine
TCI 217 Classical French Cuisine
TCI 218 International Cuisine
TCI 235 American Regional Cuisine
Select one free elective.
Total Major Credits: 15
Total Credits: 63
Baking and Pastry Arts Curriculum
Associate in Science
A.S. Core:
48 credits
Major Courses
TCI 230 Retail Baking Operations
TCI 233 Classical Baking and Plate Composition
TCI 240 Advanced Pastry
TCI 280 International Baking and Deserts
Select one free elective.
Total Major Credits: 15
Total Credits: 63
Note: Students must hold NRA Serve Safe Certification at
the time of graduation.
Culinary Certificates
The certificate program is offered for those interested in
developing their baking and/or cooking skills on a part-time
basis without formally enrolling in a degree program. Credits
derived from successful completion of certificate courses
may be transferred into Southern New Hampshire University’s
established associate of science culinary arts program.
Baking Certificate
Required Courses
Courses are 3 credits unless otherwise indicated.
TCI 109 Food Purchasing
TCI 110 Culinary Skills and Procedures
TCI 113 Fundamentals of Baking
TCI 114 Intermediate Baking
TCI 116 Safety and Sanitation
Total Credits: 15
Cooking Certificate
Required Courses
Courses are 3 credits unless otherwise indicated.
TCI 109 Food Purchasing
TCI 110 Culinary Skills and Procedures
TCI 111 Progressive Culinary Techniques
TCI 113 Fundamentals of Baking
TCI 116 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.
Courses are 3 credits unless otherwise indicated.
COM 212 Public Speaking
ENG 120 College Composition I
FAS elective Select one: FAS 201, FAS 202, FAS 223,
FAS 340 or FAS 370