Narrative

Since its creation in 1993, Northampton's Culinary Arts program has earned a reputation as one of the finest of its kind. As a graduate of our program, you will be in demand in a wide variety of settings. Nearly all of the leading food service industry employers in our region restaurants proudly employ our graduates.

The program provides one year of intensive full-time study combining theory and lecture with nearly 1,000 hours of hands-on practical application. Students receive training in all of the formal classical methods as well as current food preparation techniques that are then put into practice. Once the culinary training has been completed, students can complete the additional core courses needed to earn their Associate in Applied Science degree. If you already have a college degree, you may prefer to opt for the program's specialized diploma and forgo the core courses required for the associate's degree.

Culinary Arts 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, amusements parks, corporate food service and catering. Whether you would like to own your own restaurant or work for a large employer, you will find rewarding and satisfying career opportunities with a degree from our program.

Features

The program starts with an intensive series of five (5) culinary modules taught over the first semester. Courses instruction combines 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 of the program, knowledge will be 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 statements while learning a variety of cuisines such as American Regional and Global Cuisines.

Contact the Admissions Office at 610.861.5500 for further information regarding the program.

Career Potential: Leading to: Sous Chef, Banquet Chef, Executive Chef, Baker, Pastry Chef, Caterer, Culinary Sales Representative, Personal Chef, Research & Development Chef and many other opportunities