White Mountains Community College offers a two year Associate in Science degree program in Culinary Arts. We are proud that our program has been in operation for 38 years. Students are provided an education in a broad expanse of culinary arts that includes culinary theory and management courses, over 250 hours of lab work per semester, and externships at approved work sites throughout New England. In addition, our general education credits are fully transferable to four year colleges and universities throughout the region. The culinary arts program mission is to provide a well rounded education that will give the students the skills and experience needed to obtain a position in a professional kitchen, while keeping tuition costs affordable.
Our culinary theory consists of meat fabrication, baking theory, sanitation, table service and mixology, purchasing, and management courses that provide students with the expertise to work in, run, and manage food service operations.
Students spend 10-15 hours per week in our on campus kitchen labs, with hands-on experience in classical, international, healthy cuisines, food sculpture and design, charcuterie, baking, patisserie, as well as a variety of other labs. Each lab is broken down into four week modules, with 18 different areas being covered over the students two year program.
White Mountains Community College works in cooperation with the Balsams Apprenticeship Program to grant a Culinary Arts Associate Degree. Apprentices receive their lab experience at The Balsams Grand Resort Hotel kitchens, and gain the theory and general education requirements from the college.
Positions Held by Culinary Alumni | ||
| Executive Chef Center of NH |
Executive Sous Chef Pine Hearst Resort, NC |
Culinary Professor (Department Head) Estrella Mountain Community College, AZ |
| Executive Chef Legal Seafood, RI |
Head Chef Bretton Arms, NH |
Culinary Professor White Mountains Community College |
| Executive Chef Portland Harbor Hotel, ME |
Head Chef Franconia Inn, NH |
Private Chef Owner of Cincinnati Bengals |
| Executive Chef Radisson Hotel, NH |
Garde Manger Chef Balsams Grand Resort, NH |
Founder and Principal Food and Finance High School, NY |
| Executive Chef Summit Hotel, NH |
Garde Manger Chef Pine Hearst Resort, NC |
Owner Seasons Restaurant, ME |
| Executive Sous Chef Balsams Grand Resort, NH |
Corporate Chef Common Man Restaurants, NH |
Culinary instructor White Mountain Regional High School, NH |
| Executive Sous Chef Mount Washington Hotel, NH |
Corporate Chef Sysco Food Corp, NH |
Sculptor and Designer Ice Sensations, NC |
