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North Shore Community College
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You can print or download an official Program of Study Sheet for this program. This can help you track your progress through the program.

Culinary Arts & Food Service Certificate (CLC)
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.
CFS102 Meat/Poultry/Fish Fabrication & 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.
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
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.
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.
OPN-ELECTIVE Open Elective(s)
CFS-ELECTIVE Culinary Arts and Food Service Elective
CFS-ELECTIVE Culinary Arts and Food Service Elective
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.
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.
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.
LA-ELECTIVE Liberal Arts 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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