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NSCC Professional Education

Basic Culinary Arts (XCR)
Required Courses

CSA133 Global Cuisine
Explore and learn to prepare traditional foods from around the world. From the European countries to the Middle East, Asia, and more. Please bring a knife, apron, cutting board and containers to each class. There will be a $125 perishable fee.
CSA156 Fundamentals of Starting a Food Service Business
Learn to set up a food catering business, including vendor relations, client base, wedding catering, corporate catering, employee relations, licensing, marketing, finances and much more. This is a non-cooking class.
CSA482 Understanding Menu Development and Costing
Learn to identify and utilize the menu formats most often encountered as a hospitality manager to help reduce costs through effective utilization of the food and beverage products. Learn the procedure used to assign individual menu prices based on cost and collected sales data to ensure that your menu items will generate the sales revenue you need to meet your profit goals.
CSA483 Intro to Culinary Arts: Part 3
CSA484 HACCP Manager
HACCP (Hazard Analysis Critical Control Point) is a preventative system for assuring the safe production of food products. Learn principles and steps involved in designing a HACCP Plan. HACCP Plans used in the retail food business will be reviewed. Students should have a competency level of food safety equivalent to ServSafe. Textbook required: Available at the Danvers Campus Bookstore. Instructor: Peter M. Mirandi, a Registered Sanitarian.
CSA485 Intro to Culinary Arts: Part 1
Discover and learn hands on techniques of professional chefs. Explore basic culinary techniques including safe and handy knife skills, proper cutting techniques of fruits, vegetables, and meats. Identify herbs, spices, tools and equipment used in a professional kitchen. Hands on daily cooking demonstrations and individual participation in the seven cooking techniques of braising, roasting, sautéing, grilling, poaching, deep frying, and combination cooking. Create and taste your accomplishments at the conclusion of each class. To assure that proper sanitation guidelines are followed, this class requires that each student come prepared to cook. Comfortable clothing is suggested; sneakers or nonskid shoes, a baseball cap, and a fun apron. Please bring along your favorite knife from home. Happy Cooking! TEXTBOOK REQUIRED: Available at the Danvers Bookstore. A $95 perishable fee payable to the instructor at first class.
CSA487 "ServSafe" Food Sanitation
Learn the sanitation aspects of food safety and current regulations governing food establishments. Offered in conjunction with the Educational Foundation (EF) of the National Restaurant Association. Successfully complete the exam and be awarded a certificate and be registered with the EF. TEXTBOOK REQUIRED: Available at the Danvers Bookstore. Please buy at least two weeks before class and begin reading the text. Test administered on the last day of class.
CSA553 Intro to Culinary Arts: Part 2
Explore more about soups, sauces, stocks, roasting, grilling, braising and many of the exciting and new advanced techniques that chefs use in culinary arts: poaching, carving, garnishing, pasta making and molten sauces. Please bring a knife, apron cutting board and containers to each class.TEXTBOOK REQUIRED: (Same as Intro to Culinary Part 1) Available at the Danvers Campus Bookstore. There will be a $95 perishable fee.
CSA770 Baking Fundamentals
Learn the fundamentals of kitchen tools, safety and equipment, how to read a recipe, measuring, and the basics of how ingredients interact. Through demonstration and practice, you will create delicious baked foods: cakes, pies, filled pastries, breads, cookies and how to adjust recipes for size and other factors. Learn how to make baking simple and fun. A $50 perishable fee will be payable to instructor at first class.
CSL122 How to Manage Conflict in the Organization
Conflict can destroy productivity and performance. Learn the practical knowledge, proven techniques, and psychological insights you need to resolve conflicts successfully. Respond quickly and effectively to issues as they arise, turn conflicts into constructive forces for improving your performance, and understand the fundamental processes and factors that cause and perpetuate conflicts. Textbook included.
CSL132 Take Control - Time Management
Learn proven time management strategies for increasing your productivity and efficiency. Discover how to use effective systems for setting and achieving your goals and reducing on-the-job stress. Applying the tools and techniques outlined here, you will be prepared to meet your contemporary time challenges and balance the demands of work and personal life. Textbook included

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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