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North Shore Community College
Elective Options

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Culinary Arts & Food Service (CLD)
Program Course Descriptions


CFS101 Basic Culinary Techniques
Pre: Communications & Mathematics Proficiencies
This five-week course is designed to introduce students to tool and equipment handling and the basic operations of cooking. Individual classes focus on the following techniques: braise/stew; broil/grill/roast; poach/boil/steam; and saute'/pan fry/deepfry.
CFS104 Introduction to Breads, Pastries, and Desserts
Pre: Communications and Mathematics Proficiencies
This five-week course introduces the student to the tools, machines, equipment and procedures commonly found in a commercial bakeshop. It covers weights and liquid measures and basic ingredients to produce bread dough, cookie dough and other basic bakery products. Emphasis will be placed on working with yeast-raised dough, as well as basic mixing procedures used in preparing cookies, cakes and other common dough.
CFS105 Food Handler Safety Practices
CFS116 Banquet and Function Management
Pre: Communications and Mathematics Proficiencies
This five-week course will cover the operation of a banquet style facility. It includes hands-on operation in areas of dealing directly with the public, running a dining room smoothly, and merging kitchen and dining room operations into a pleasing whole.
CFS118 Stocks, Soups, and Sauces
Pre: Communications and Mathematics Proficiency
Co: CFS101 and CFS102
This course focuses on the production of the basic building blocks used in the professional kitchen and their relationship to soups and sauces. Brown and white beef, veal, chicken, fish, and vegetable stocks are prepared from scratch. Various liaisons or thickening agents are covered as well as the classical and petite sauces and their uses as well as a variety of hot and cold soups made from the initial stocks. Fresh herbs and vegetables are introduced as flavor enhancers to finished products. Students will use a variety of large and small kitchen equipment and utensils. Sanitation principles and basic knife skills are emphasized, in addition to weights, measures, accurate yields, and portion control.
CMP101 Composition 1
Pre: Placement exam score
Emphasis is on developing skills of writing, reading, analytical thinking, and research. Students are introduced to thought provoking ideas in readings from a variety of disciplines and learn to organize material, analyze ideas, and produce clear writing. Fulfills open and liberal arts electives.
BUS101 Math for Business and Finance
Pre: Communications and Mathematics Proficiencies
Utilizes mathematical operations to solve practical business problems. The topics include solving equations, percents with applications, cash and trade discounts, markups and markdowns, simple interest, compound interest, present value, annuities and sinking funds, installment buying and revolving credit cards, statistics, and reading and analyzing financial statements. Other topics may be covered. Fulfills open and business electives.
CFS102 Meat/Poultry/Fish Fabrication and Production
Pre: Communications and Mathematics Proficiency
Co: CFS101
Students will learn to identify meat, poultry and fish structure, primal and sub-primal cuts, methods of cutting and grading, and the proper cooking methods for each.
CFS106 Baking Production & Merchandising of Bakery Products
Pre: Communications and Mathematics Proficiency and CFS 104
This five-week course covers the fundamentals of producing bakeshop products for commercial purposes. Topics include application of timesaving steps in the production process and adjustments to formulas and temperatures to meet different product yields. Product arrangement, cross merchandizing, shelf life and spoilage will also be addressed.
CFS108 Table Service
Pre: Communications and Mathematics Proficiencies
This five-week course deals with the smooth and efficient management of the dining room. On-site instruction is provided as students take part in all aspects of running a dining room, including customer relations, table settings, napkin folding, seating, billing, etc.
CFS110 Introduction to Garde Manger
Pre: CFS101
Co: CFS102
All areas of the cold kitchen are explored in this introductory course. These include salads, oils and vinegars, cheeses, pates, cold sauces, aspic, chaud foid, garnishes, and cold buffet presentation.
CMP102-150 Composition 2 Elective
Pre: CMP101
Emphasis is on the principles and practices of newspaper writing, editing and the publication of printed media, typography, copyfitting, headline writing, and photo journalism. Two lectures and one writing lab are scheduled each week. The work may include writing for college or community publications. Fulfills open, liberal arts, composition 2, and humanities electives.
CPS100 Information Technology and Its Applications
Pre: Communications and Mathematics Proficiencies
This course provides an introduction to the technical and social aspect of IT. Topics include computer hardware, software, telecommunications concepts, Web applications, Internet services, ethical issues, data security, and privacy. IT applications in areas such as business, education, and the arts will be examined. Course projects using operating system, word processing, spreadsheet, and presentation software will be integrated throughout the course. CPS100 may be fulfilled by a challenge exam and successfully completing a 3-credit liberal arts course. Credits are not awarded for passing the challeng exam. (3 lecture hours per week). Fulfills open and liberal arts elective.
CFS202 Danish, Croissant, Choux, and Puff Pastry
Pre: CFS104
This course covers methods of producing various laminate dough including puff pastry, croissant and Danish dough. Students will acquire skills in performing the mixing, rollout process and unit preparation of pastry such as figure eights, snails and cream horns. Specialized mixing techniques involved with producing choux pastry for eclairs and cream puffs are also included.
CFS212 American Regional Cuisine
Pre: CFS102
Co: CFS118
The regional foods, techniques, and seasonings of the U.S.A. are explored. Regions covered include New England, the South, the Southwest, the American Heartland, California, the Pacific Northwest, and Hawaii. Specialty areas such as Pennsylvania Dutch Country, southern Florida's Caribbean connection, and New Orleans fall within these regions.
CFS214 Buffet and Specialty Food Preparation
Pre: CFS102
Topics include the planning, preparation, set up and break down of buffets. Domestic, international, holidays, and ethnic buffets will be prepared.
CFS228 Food and Beverage Cost Control
Pre: Communications and Mathematics Proficiencies
This course will focus on management techniques, daily and monthly food costs, beverage costs, inventory control and the analysis of labor and overhead costs. Also includes an in-depth survey of modern management and control techniques utilized in the food service industry.
CFS234 Culinary Arts Workplace Seminar
Pre: Communications and Mathematics Proficiencies
Students will have the opportunity to gather first-hand knowledge of various career opportunities and workplace expectations as well as creating applicable tools for the job application process. Question-and-answer sessions with guest speakers from the field will present further opportunities to prepare students for entry into the workplace. Seminar topics will include developing job search skills, preparing cover letters and a resume, mock interviews, and identifying work ethic components needed for success in the workplace.
IDS106 Understanding Nutrition
Pre: Communications Proficiency
This course presents an overview of human nutrition by exploring nutrients and how they function in the body. In addition, students will learn tools for planning adequate diets for individuals and groups. The role of foods and nutrients in health and disease is discussed throughout the course, underlining the use of research to validate nutrition claims. Prior course work in biology and/or chemistry is helpful, but not required. Fulfills open, liberal arts, social science and science elective. (3 hours of lecture per week)
LA-ELECTIVE Liberal Arts Elective(s)
CFS204 Classical Baking
Pre: CFS104
Co: CFS106
Students will incorporate a variety of base products to produce a finished, marketable product line such as cheesecakes, artisan breads and rolls, tortes, mini pastries and specialized cakes that can be used by restaurants, caterers and food service institutions. Many classical and traditional holiday/seasonal items will be produced in class.
CFS206 A La Carte Restaurant Operations
Pre: CFS102
Students will run an a la carte restaurant operation that is open to the public. Each student will rotate through all stations, including sauteing, broiling, roasting, expediting, plating and cleaning.
CFS216 International Cuisine
Pre: CFS102
Co: CFS118
The foods, cooking techniques, flavors, and seasonings of selected cuisines from Asia, the Middle East, Africa, Italy, Spain, Portugal, France, the Caribbean, and Latin America are the focus.
COP202 Cooperative Education/Internship
Pre: 2.0 CQPA, CMP101 & 27 credits in student's program
Enhances career development and professional growth by integrating classroom study and seminar sessions with a faculty supervised 120 hour work experience in the student's academic major. Focuses on developing job search skills, work ethics, human relations and communications skills needed for success in the workplace. Course registration is subject to the availability of an approved internship/cooperative education work site.
LA-ELECTIVE Liberal Arts Elective(s)
OPN-ELECTIVE Open Elective(s)
North Shore Community College reserves the right to make changes in courses, program requirements, policies, and regulations as circumstances dictate. There is no guarantee that any listed course will be offered in any given semester.
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