Culinary Arts


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.


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.


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,  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

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 (**RECOMMENDED**)

Please provide documentation of Hepatitis B – 3 doses.  ** If you choose not to provide this documentation, please upload a typed or handwritten note stating that you do not wish to provide the requested documentation in order to complete the requirement.

Any questions concerning the health requirements should be directed to the NCC Health & Wellness Center at 610-861-5365

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



Graduates of the program will:

  • Understand the terminology of the commercial kitchen. This includes terms from several European languages, as well as the accepted terms and titles used in a modern food service establishment.
  • Have an understanding of the operation, maintenance and cleaning of the tools and machines used in a modern food service establishment.
  • Demonstrate proper sanitation and safety techniques for all aspects of the food service establishment.
  • Demonstrate knowledge and application of culinary techniques and methods used in modern food preparation.
  • Recognize all of the major food products used in a commercial food service establishment.
  • Demonstrate an ability to maintain an organized file of recipes and preparation methods.
  • Demonstrate the ability to accurately measure and formulate recipes that result in consistent desired results each and every time, both in quality and cost.
  • Demonstrate the ability to organize a food preparation workstation based on menu items to be prepared.

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