Academic Catalog - New England Culinary Institute

À la Carte cooking may be the most challenging
segment of the food service industry. Skills introduced
in this class, and integral to every à la carte situation,
include adaptability, ability to anticipate future needs,
timing and sequencing, speed and accuracy of efforts,
and responding with a suitable sense of urgency in
unpredictable settings. The main lessons of this class
all involve organization, efficiency, speed, and
communication. Successful students demonstrate
advanced preparation, proper attitude, personal
responsibility, and teamwork. These skills can be
translated into any aspect of the industry. At the end of
this course students will be better prepared to face the
demands of their first internship.
Introduction to Artisan Breads
BMBC1301 – 84.0 clock hours
BMBP1302 – 2.0 credits
The Artisan Bread Baking Practicum is in a hands-on
production environment, allowing students to develop
and refine their skills in the bakeshop and practically
apply knowledge from the Baking Theory class. In the
Artisan Bread Baking Practicum students encounter a
wide range of products currently produced in an artisan
bakeshop, such as sourdough, old-world style breads,
and decorative breads. Students also experience
working with various types of pre-ferments. Students
are involved in daily bakeshop planning and product
marketing, as well as all stages of production from
mixing, and shaping to baking.
Introduction to Basic Pastries
BMBP1503 – 4.0 credits
BMBC1503 – 168.0 clock hours
Introduction to Basic Pastries is a hands-on production
environment, allowing students to develop and refine
their skills in the bakeshop and to practically apply
knowledge from their Baking I class. Areas of
concentration within the kitchen allow students to
focus on advanced cookies, basic desserts, and cake
assembly. Students are involved in all stages of
production from scaling and mixing through baking
and decorating.
Introduction to Labor Management
HMBM2300 – 2.0 credits
In this course, students examine the strategies used by
a supervisor when managing employees. Lectures and
role-playing help students develop skills in applicant
screening and interviewing, staff orientation and
supervision, performance appraisals, and termination
practices. Students explore the job search process from
the applicant’s perspective as a counterpart to the
management perspective.
Introduction to Marketing Theory & Research
HMBM3702 — 3.0 credit
This course is an introduction to marketing concepts and
their application, and prepares students to evaluate and
improve existing marketing practices for higher
profitability, customer satisfaction, and efficient use of
resources. Students examine the significance of a
marketing plan, and how market research can help
influence the various types marketing strategies
management can use—from new product awareness, to
market re-positioning. This course also gives students
the opportunity to explore the world of marketing
beyond the conventions of advertising and promotion.
Introduction to Meat Fabrication
CMCA1502 — 1.0 credit
BCCA1504 – 45.0 clock hours
This course is designed to instruct students in the
fundamentals of meat and poultry cutting. In addition,
students may be introduced and exposed to some
aspects of fish cutting, as well as the process of
sausage making and preserving. Through lab
assignments, demonstration, discussions and lectures,
students will become familiar with the role of a butcher
shop in a multi-unit food service operation. Studies
will surround the anatomy and properties of meat and
poultry and the systems in place in our country to
protect these products’ integrity and safety. We will
also revisit basic culinary mathematics as we begin to
use it in a practical form to price our products
accurately, as well as for production planning
purposes.
Meat, poultry and fish are still the center of the plate in
most food establishments. It is therefore very important
for any cook to understand the processes, economics,
and sanitation surrounding these volatile products. By
following the systems of our production kitchen; from
receiving the product, through storage, fabrication,
packaging, pricing, and eventual shipping; students
will gain valuable hands-on experience in producing
quality product under the strict sanitary conditions of
our HACCP certified shop.
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