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Students of Culinary Arts preparing a dish

Learn the art of food service with NECC’s Culinary Arts program

The Culinary Arts AAS Degree, a program of the Business department, will prepare students for entry into the culinary field and enable incumbent workers to enhance their skills within their current position, or prepare for increased responsibilities. Students will receive a strong foundation in the many facets and professional settings of food service from culinary basics to food preparation and cooking techniques, baking, nutrition, safety and sanitation, cost controls and front of house management.

Because of NECC

Graduates will be prepared for employment in the culinary industry at above entry level. A minimum of 60 credits is required. You can:

  • Earn the 60 credit certificate full or part time
  • Develop your skills in courses such as
    • Restaurant Operations (Front of House & Back of House)
    • Banquet Operations (Front of House & Back of House)
    • And Cooking Techniques
  • Gain practical experience through a required program internship

Program Pathway

A pathway is the most efficient sequence of courses semester-to-semester recommended for students to complete their degree. View the suggested pathway for this program.

Learning Outcomes

Student Learning Outcomes - Culinary Arts

Student Learning Outcomes – Culinary Arts

  • Develop critical thinking skills to address issues in the culinary arts industry.
  • Identify, evaluate and utilize effective verbal, nonverbal and written communication skills.
  • Explain/Describe/the proper use and maintenance of professional-grade cooking and baking equipment and small-wares.
  • Explain terms and/or Define terms associated with culinary arts including sanitation, baking, cooking, restaurant management and customer relation expressions and terms.
  • Demonstrate competency of all sanitation procedures necessary in the industry.
  • Attain Servsafe Sanitation Certification.
  • Demonstrate skill needed to serve as manager or chef, through practical experience (Experiential Learning) in The Heights functioning restaurant and banquet facilities.
  • Apply ethical and professional principles in decision making situations.
  • Recognize the importance of proper uniforms and impeccable personal hygiene as pertains to sanitation and professionalism.
  • Demonstrate an understanding of diversity and multiculturalism in both human relationships and menu development.
  • Master business practices as pertains to culinary arts industry.
  • Engage with the industry thru experiential learning in co-operative placements where students are able to demonstrate classroom knowledge.

Courses and Requirements



Program Coordinator

Program Coordinator

Denis Boucher, Program Coordinator


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