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Culinary Arts Certificate

NECC Home  /  Academics  /  Programs  /  Culinary & Hospitality  /  Culinary Arts Certificate

A Culinary Arts Certificate student uses a standing mixer while preparing a meal in class.

Start your career as a culinary professional by training in NECC’s NEW Culinary Arts Certificate program. From learning the foundations of the food service industry, to developing more advanced skills such as artisanal breads and classic world cuisine, the program will prepare you for a successful culinary career.

Why Choose NECC?

The program is located at The Heights, a 10-story luxury building in downtown Haverhill. NECC’s two floors include classrooms, laboratories, and state-of-the-art teaching kitchens. The building will also have a full-service restaurant on the first floor, where student internships will be available.

Because of NECC

Upon completion of the Certificate, you will be prepared to directly enter the workforce or transfer to other partner colleges to continue your degree in culinary arts. You can:

  • Earn the 29 credit certificate full or part time
  • Develop your skills in courses such as
    • Applied Culinary Techniques
    • Advanced Baking: Artisanal Breads, Pastry, and Patisserie
    • And Advanced Culinary: Classic World Cuisine and Garde Manger
  • 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 certificate .

Learning Outcomes

Student Learning Outcomes - Culinary Arts Certificate

Student Learning Outcomes – Culinary Arts Certificate

  • Describes and demonstrates the classical and contemporary cooking techniques for both savory and sweet foods.
  • Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles.
  • Demonstrates and understands the use of culinary industry-specific equipment.
  • Demonstrates basic measuring, conversion, food costing, and yield management practices.
  • Performs mathematical computations related to foodservice operations.
  • Demonstrates an understanding of food management, leadership, and interpersonal skills.
  • Demonstrates familiarity with the organizational structures and basic functions of the kitchen.
  • Applies the principles of menu planning and layout to the development of menus for restaurants and catering operations
  • Understands the basic components of the Income statement and how they affect the profitability of an operation

Courses and Requirements

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Contact

Program Coordinator

Program Coordinator

Denis Boucher, Program Coordinator

978-241-4781
dboucher@necc.mass.edu

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Haverhill, MA 01830
978-556-3000

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