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2014 - 2015 SNHU Culinary/Admission Presentation

Welcome to Southern New Hampshire University! This presentation is used by the SNHU Admission Office for on-campus events.

SNHU Office of Admission

on 1 October 2014

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Transcript of 2014 - 2015 SNHU Culinary/Admission Presentation

Application Process - Fall 2015
Common Application (Preferred)
SNHU App: Paper or Online
$40 Application Fee
High School/College Transcript
1 Recommendation Letter
Counselor or Teacher
SAT/ACT Scores (Optional)
Early Action
No obligation
Apply before November 15
Decision by December 15
Rolling Admission
No deadline for applications
March 15th priority date
Decision Within 30 Days
Possible academic scholarship included
May 1st Deposit Deadline
Student Profile - Fall 2013
Applied – 3,867
Accepted – 3,412
Enrolled – 775
Avg. GPA – 3.05
The Investment
Financial Aid Statistics
Over 90% of students receive some form of aid
Grants, Loans, Work Study & Scholarships
Average Financial Aid Package - $20,031
Any questions?
Where Are They Now?
This presentation is available for your viewing on www.prezi.com
Just search "SNHU"
Undergraduate Cost

Room & Board.........$11,462
Activity Fees...................$330

Knife Kit.....................$300.00
Text 1st Semester.....$400.00
*Many used 2nd Semester
Southern New Hampshire University
Culinary Arts (A.S.)
Baking and Pastry Arts (A.S.)
Culinary Management (B.S.)

We encourage all students to come in for a one-on-one conversation with their admission counselor!
What Distinguishes Our Program?
Focus on Academics
Small Classes
2 Semester Format
University Setting
Our Faculty
6 Full time masters-qualified faculty
Guest chefs from the industry
Certified Hospitality Educator
ServSafe Instructor
Women Chef and Restaurateur Association
National Ice Carving Association
Council on Hotel, Restaurant and Institutional Education
Chef Vicki Connell - Share Our Strength
Chef Brigid Flannigan - Innovated Teacher of the Year
Chef Desmond Keefe - Chef Educator of the Year
Chef Stefan Ryll - American Academy of Chefs Society
First Year Students
Culinary Skills & Procedures
Fundamentals of Baking
English Requirement
SNHU 101 - 1 credit
Culinary Math
Progressive Culinary Techniques
Intermediate Baking
Nutritional Cooking
Fine Arts Elective
Summer Co-Opportunities
On-Site Employer Interviews
Faculty Site Visits
Past Summer Co-Op's
Mt. Washington Hotel
Wentworth by the Sea
Carlo's Bakery
White Barn Inn
Walt Disney Resorts
Second Year: Culinary Track
Classical French Cuisine
Italian Bistro
Food and Beverage Cost Control
Dining Room Management
English 200
American Regional Cuisine
International Cuisine
Culinart Elective (s)
Social Science Elective
Second Year: Baking Track
International Baking
Retail Baking
Dining Room Management
Food & Beverage Cost Controls
English 200
Classical Baking
Advanced Pastry
Baking Elective
Cake Decorating
Social Science Elective
Elective Courses
Baking for the Restricted Diet
Media of Culinary Artistry
Spirits and Mixology Management
Catering and Banquet Management
Cooking Without Recipes
Sugarcraft and Cake Design
Dietetics and Spa Cuisine
Food Styling
Farm to Table
Northeast Regional ACF Conference
Culinary Symposiums
Chefs Forum
Culinary Competitions
Ice Carving Competitions
New England Dairy Cook-off
SNHU Iron Chef Competition
National Salary Averages
William Kovel
Chef/Owner - Catalyst - Cambridge, MA
Ryan King
chef du Partie- BUCHON (Keller)- Yountville, CA
Elizabeth White
Cake Decorator - Carlo's Bakery (Cake Boss) - Hoeboken, NJ
Chris Caliso
Sous Chef - Lupa Osteria Romana (Batali)- NYC, NY
Robin King
Chef/Owner - Oro- Scituate, MA
Nicole Bareira
Executive Chef - T-Bones/Cactus Jacks - New Hampshire
Go Take on the World
Career Development in Culinary
Career Search Preparation
Summer Internship Search Guidance
Fine-Tuning for Positions After Graduation
Drop-In at Hospitality Building
On-Campus Recruiting

Get Connected
Culinary Management B.S.
Culinary/Baking Events
Full transcript