Undergraduate Course Catalog 2015-2016

Thompson School of Applied Science

» http://www.thompsonschool.unh.edu/

Culinary Arts and Nutrition (CAN)

» http://www.thompsonschool.unh.edu/can/

Professor: Charles A. Caramihalis, Nancy M. Johnson

The culinary arts and nutrition (CAN) program has three distinct concentrations: culinary arts, dietetic technology, and food and beverage management. Both the culinary arts and dietetic technology concentrations are accredited by their respective accrediting organizations.

Admissions Requirements

Applicants to dietetic technology must present college preparatory English and a minimum of two years of satisfactory work in college preparatory mathematics and sciences (one science being biology, with a lab). College preparatory chemistry is highly recommended.

Applicants to culinary arts and food and beverage management must present college preparatory English and a minimum of two years of satisfactory work in college preparatory mathematics.

Curriculum Fee

Culinary arts and nutrition, culinary arts: $571*
Culinary arts and nutrition, dietetic technology: $571*
Culinary arts and nutrition, food and beverage management $137*

*This one-time curriculum fee is required to cover lab materials, "Chef Whites," knives, and specialized equipment maintenance that are unique to the applied nature of th concentration. The curriculum fee covers the entire two-year course of study for one concentration. Any non-TSAS student may be assessed specific course fees, details of which are included in each semester's Time and Room Schedule. All fees are subject to change.

Culinary Arts

www.thompsonschool.unh.edu/can/culinary.html

Students who complete the requirements for the culinary arts concentration are prepared for a variety of positions as entry-level chefs in the hospitality industry. In a program that combines classroom work with practical experience, students learn and explore career opportunities, menu development, cost control, food safety, baking, nutrition, management skills, and general education. Through a unique partnership with University Hospitality Services, students complete rotations in state-of-the-art production kitchens on campus at Holloway Commons. These rotations provide opportunities to develop proficiency in contemporary and classical culinary techniques and cooking methods related to a la carte, banquet, and quantity food production and service. The culinary arts concentration is annually reviewed by its own advisory committee of industry professionals, program faculty, and chef-instructors who revise the curriculum to meet changing industry needs. The culinary arts program is accredited by the Accrediting Commission of the American Culinary Federal Education Foundation (ACF).

Career Opportunities:

Chef in restaurants, hotels, private clubs, theme parks, catering and banquet facilities, destination resorts, cruise ships, corporate chains, and health care facilities.

Culinary Arts Program of Study

First Year, Fall Semester

Abbreviation	Course Number	Title	Credits
CAN	401	Food Preparation Fundamentals	2
CAN	403	Culinary Skill Development	4
CAN	407	ServSafe Sanitation	1
COM	209	Expository Writing and Reading	4
MTH	202	College Algebra	3
TSAS	405	Computers in the Workplace	2

First Year, Spring Semester

Abbreviation	Course Number	Title	Credits
CAN	404	Baking and Pastry Products	4
CAN	422	Cuisine and Culture	4
CAN	426	Dining Room Practicum	3
CAN	443	Quantity Food Production and Display Cooking	4
COM	210	Public Speaking	3

Second Year, Fall Semester

Abbreviation	Course Number	Title	Credits
CAN	506	Food and Beverage Cost Control	4
CAN	525	American Regional Cuisine	5
CAN	528	Culinary Nutrition	2
CAN	597	Culinary Arts Internship (invitation only) OR	5
		Electives AND CAN 598 (below)
CAN	598	Work Experience	0

Second Year, Spring Semester

Abbreviation	Course Number	Title	Credits
CAN	512	Hospitality Human Resource Management	3
CAN	535	International Cuisine	5
CAN	544	Catering and Garde Manger	4
SSCI	202	Social Issues	4

Total: 64 credits

Approved Electives (when offered)

Abbreviation	Course Number	Title	Credits
ABM	405	Small Business Accounting Principles	4
COM	212	Writing in the Workplace	3
CSL	401	Introduction to Community Service & Leadership	4
HT	440	Introduction to Floral Design	2
SSCI	403	Environmental Issues and Society	2

Dietetic Technology

www.thompsonschool.unh.edu/can/dietetic.html

This concentration is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). The program underwent a successful review for reaccreditation in 2010. Graduates are prepared for a variety of positions in health care: helping to treat and prevent disease, managing employees, developing menus, teaching nutrition classes for the public, and educating clients about the relationships among food, fitness, and health. In a program that combines classroom work and practical experience, students learn the nutrition care process and develop skills in food production and delivery.

Career Opportunities:

Dietetic technicians, registered (DTRs) work in a variety of settings, including hospitals, nursing homes, research facilities, schools, day care centers, correctional facilities, restaurants, health care facilities, food service operations, WIC programs, public health agencies, Meals on Wheels, community health programs, health clubs, weight management clinics, community wellness centers, food companies, contract food management companies, and food vending and distributing operations.

Dietetic Technology Program of Study

First Year, Fall Semester

Abbreviation	Course Number	Title	Credits
CAN	401	Food Preparation Fundamentals	3
CAN	407	ServSafe Sanitation	1
CAN	410	Introduction to the Dietetic Technology Profession	1
MTH	202	College Algebra	3
NUTR	400	Nutrition in Health and Well Being	4
TSAS	405	Computers in the Workplace	2

First Year, Spring Semester

Abbreviation	Course Number	Title	Credits
CAN	200	Introductory Chemistry	3
CAN	402	Quantity Foods Practicum	3
COM	209	Expository Writing and Reading	4
NUTR	476	Nutritional Assessment	4
ZOOL	401	Human Biology	4

Second Year, Fall Semester

Abbreviation	Course Number	Title	Credits
CAN	506	Food and Beverage Cost Control	4
CAN	560	Dietetics Practice in the Community	3
CAN	575	Diet Therapy and Counseling	4
COM	210	Public Speaking	3
SSCI	201	Human Relations OR	4
SSCI	202	Social Issues	4

*Second Year, Spring Semester Registration Pathway

Abbreviation	Course Number	Title	Credits
CAN	512	Hospitality Personnel Management	3
CAN	565	Community Nutrition for Dietetic Technicians	3
CAN	576	Dietetics Practice in Long Term Care	1
CAN	590	Dietetics Practice in Acute Care	5
CAN	595	Professional Issues for Dietetic Technicians	1
SSCI	403	Environmental Issues & Society OR SSCI 404 (below)	2
SSCI	404	Leadership Effectiveness and Group Performance	2

Total: 64 credits

*Students in the registration pathway must complete a minimum of 450 hours of supervised practice in food service management, community nutrition, and clinical nutrition in on-campus facilities, local hospitals, long-term care facilities, and community practice sites. Upon successful completion of the program, these students will be eligible to sit for the registration exam to be credentialed as a dietetic technician, registered (DTR). A dietetic technician, registered (DTR) is eligible for membership in the Academy of Nutrition and Dietetics, an organization of food and nutrition professionals. Students may choose the non-registration pathway. Students who wish to be eligible to sit for the dietetic technician registered exam must complete all major classes with a grade of C or better to gain placement in CAN 576 and CAN 590. Students not meeting this academic standard are encouraged to repeat classes or complete the non-registration pathway.

**Second Year, Spring Semester Non-Registration Pathway

Abbreviation	Course Number	Title	Credits
CAN	422	Cuisine and Culture	4
CAN	512	Hospitality Personnel Management	3
CAN	565	Community Nutrition for Dietetic Technicians	3
		Elective credits	5

Total: 64 credits

**Students in the non-registration pathway gain experience in food service management and community nutrition supervised practice rotations and finish the program of study with a minimum of five credits of elective courses.

Food and Beverage Management

www.thompsonschool.unh.edu/can/restaurant.html

In the food and beverage management concentration, students experience a carefully developed combination of classroom and laboratory work. They engage in practical, hands-on experiences, using modern commercial equipment to help them refine the necessary skills to be successful in the field. Students participate in the operation of "180 Blue," an on-campus restaurant located at the Thompson School. A required summer work experience rounds out the program's hands-on experiential learning. Students can also work at venues operated by University Hospitality Services, all located on the UNH campus. Extracurricular learning and earning opportunities are available in the many restaurants located in the Seacoast area. Students who want to continue their education in a baccalaureate degree program are strongly encouraged to take an elective from the University's other schools and colleges to earn credits that may be applied to both degree programs.

First Year, Fall Semester

Abbreviation	Course Number	Title	Credits
ABM	404	Principles of Management	4
CAN	401	Food Preparation Fundamentals	3
CAN	407	ServSafe Sanitation	1
CAN	426	Dining Room Practicum	3
COM	209	Expository Writing and Reading	4

First Year, Spring Semester

Abbreviation	Course Number	Title	Credits
ABM	407	Applied Marketing	4
ABM	426	Business Computer Applications	4
ABM	508	Managerial Accounting	4
COM	210	Public Speaking	3
MTH	202	College Algebra	3

Second Year, Fall Semester

Abbreviation	Course Number	Title	Credits
ABM	506	Human Resource Management	4
ABM	514	Applied Sales	4
CAN	506	Food and Beverage Cost Controls	4
COM	212	Writing in the Workplace	3
SSCI	201	Human Relations OR	4
SSCI	202	Social Issues	4

Second Year, Spring Semester

Abbreviation	Course Number	Title	Credits
ABM	532	Small Business Law (OR approved elective)	4
ABM	550	Business Policy (OR equivalent)	4
CAN	412	Facilities and Equipment Planning	3
CAN	422	Cuisine and Culture	4

Career Opportunities:

Restaurant owner, general manager, food and beverage director or front-of-the-house manager for hotels, private clubs, catering and banquet facilities, corporate chains and health care facilities.

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