Academic Catalog - New England Culinary Institute

Fundamentals in Management
CMBM2902 – 3.0 credits
This course provides students with a brief introduction
to business management. Students are introduced to
income statements, examine the cost of goods and
labor, and learn about the importance of each as a tool
for monitoring and adjusting business practices.
Through classroom activities and project-based
computer labs and assignments, students begin to
explore basic Excel applications. Using examples and
projects typical for the industry, students are
introduced to financial performance as it impacts a
business enterprise.
Fundamentals of Marketing
HEBM1702 – 1.0 credit
This course is an introduction to marketing concepts
and their application to a variety of fields. Students
conduct market research and develop a marketing
strategy for a simple business concept. Primary areas
of application are in internal marketing strategies—
including merchandising and menu development,
customer service, and guerrilla marketing tactics.
These concepts will enable students to analyze
marketing practices and make recommendations about
how to more efficiently use resources and increase
profits.
Global Cultures & Cuisine
DOAS3500 – 5 credits
This course introduces and guides the student toward
an understanding of the some of the major food
cultures and regions of the world. Students will explore
the foundations of these cultures through a study of
history, societal norms, and major religious and
political movements, as well as influencing factors
such as climate and geography. As world cuisines
continue to be an influential component of American
cuisine, ethnic restaurants account for a large
percentage of American food sales annually. In this
course, students will use traditional techniques to
produce meals representative of Asia and the Middle
East. Students will explore specific ingredients and
essential characteristics of the selected cuisines to gain
a better understanding of the food ways and flavor
profiles indicative of Asian/Middle Eastern cultures.
Health & Wellness
BCHW1003 – 15.0 clock hours
The goal of this class is to give students the knowledge
and practice that will help maintain their health and
well being in a sometimes-stressful industry. Students
will spend class time discussing several facets of good
health and the many possible ways to achieve and
maintain it. Based on this knowledge, students will
develop their own personal exercise and nutrition
goals. The remainder of class time will be spent putting
these plans into action. The Independent Study portion
of this course will allow students to further develop
their personal health and wellness goals by practicing
and documenting an aerobic exercise regime.
History and Culture
CMCT1951 – 1.0 credit
This course introduces students to the important interrelationships
between society, history, and culture. It
emphasizes the periods from early hunter-gatherers and
the rise of agricultural societies to the impact of the
Columbian Exchange on world trade, the development
of European and Mediterranean lifestyles, and the
cultural habits of Americans. Through lectures,
discussions, research assignments we explore the
characteristics of selected cultures. Students are
introduced to the important connections between
agriculture, religion and culture over time.
History and Culture Seminar
DECT3900 — 1.0 credits
In this course students develop an understanding of
some of the major regions and cultures in today’s
world. Students explore the foundations of various
cultures through a study of their history, societal
norms, and major religious and political movements, as
well as influencing factors such as climate and
geography.
Human Resource Management
HMBM3500 – 3.0 credits
Human Resources in the Food Service Industry
HOBM3500 — 5.0 credits
This course focuses on preparing students—both
personally and professionally—for entering the
industry as a manager. With an emphasis on personal,
managerial, and human resources management skills
students are prepared for applying these skills later in
the program, and as they move into a business career.
The course introduces students to both theories and
skills, and provides opportunities to practice
communication, presentations, and leadership. The
course also covers the key employment and labor laws
that will affect how students will manage and make
decisions about issues involving discrimination,
harassment, and disability policies and legislation.
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