The degree program opens the door to a career in food. The course of study is designed to combine practical training with broad-based knowledge. Hands-on culinary courses begin with the basics of knife-handling in the laboratory kitchen through the implementation of our on-campus restaurant kitchen, dining room, and bakery. These courses are complemented with the study of nutrition and food sciences as well as classes in management, facilities planning, and personnel administration. Cutting edge cultural courses include food history and culture and food writing. Program graduates face exciting opportunities in a fast-growing industry that encompasses the traditional path in a restaurant kitchen or dining room or can veer into catering, banquet management, menu consulting, food writing, recipe testing and development, baking and pastry, corporate food, and a whole host of other possibilities.
The program includes a hands-on work experience through Cooperative Education and Internships which integrate classroom study with a supervised work experience.
This program has been relocated to the North Shore Business Center at 30 Log Bridge Road in Middleton, Route 114.
There's still time to start in September.
Contact Eric Frauwirth, NSCC Dean of Career and Technical Education at firstname.lastname@example.org or (978) 762-4000, ext. 5514.
For more information, please contact us at: (978) 762-4000 or email@example.com.