| تاريخ بدء البرنامج | آخر موعد للتسجيل |
| 2024-08-01 | - |
| 2025-01-01 | - |
| 2025-05-01 | - |
نظرة عامة على البرنامج
This one-year culinary program combines theory, lecture, and hands-on training to prepare students for careers as chefs, bakers, and caterers. The program includes five culinary modules, classroom instruction, and practical application through the student-learning lab and catered events. Graduates are equipped with the skills and knowledge to work in various settings, including restaurants, hotels, and catering companies.
مخطط البرنامج
Outline:
- The program offers one year of intensive full-time study, combining theory, lecture, and nearly 1,000 hours of hands-on practical application.
- Students receive training in formal classical methods and current food preparation techniques.
- The program starts with an intensive series of five (5) culinary modules taught over the first semester.
- Courses combine classroom discussion, lecture, and demonstration of theories and techniques used in the food service industry, and hands-on skills training.
- In the final two semesters, knowledge is put into practical application by providing service through the student-learning lab, Hampton Winds Restaurant, including catered events, and Hampton Winds Express located in the Gates Center.
- Students rotate through front of the house and back of the house stations while learning a variety of cuisines such as American Regional and Global Cuisines.
Careers:
- Graduates are trained for careers including chef, banquet chef, executive chef, baker, pastry chef, and caterer.
- Potential work settings include multi-unit chain restaurants, owner-operated restaurants, four-star hotels, private country clubs, cruise ships, amusement parks, corporate food service, and catering.
Entry Requirements:
Culinary Arts classes are filled on a first come, first serve basis. There are three opportunities during the year to enter the program: Fall (courses beginning in August), Spring (courses beginning in January), and Summer (courses beginning in May). Attend the Culinary Department Orientation Session prior to the start of classes. A valid ServSafe Managers Certificate is required prior to the start date of classes and submitted via email to Cindy Litzenberger, clitzenberger@northampton.edu. The certificate must be valid throughout the entire program. All students must have a physical examination completed by a licensed medical provider (MD, DO, CRNP, or PA) within 6 months of entry into the program. Working in the kitchen will be PROHIBITED until the required medical forms are emailed to Cindy Litzenberger at clitzenberger@northampton.edu. Immunization for Tdap (pertussis) is required for all Culinary Arts Students. Tetanus Diphtheria Acellular Pertussis (Tdap) Please provide documentation of Tdap, required within the last 10 years or previous Tdap vaccine and Td within the last 10 years. Immunization for Hepatitis B is recommended. Hepatitis B – 3 Doses (
