Culinary Arts - Culinary Arts*

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Program Design

The Culinary Arts certificate program is designed for both full- and part-time students pursuing a career in commercial food preparation. Academic credits from this program may be transferred to MCC’s associate degree programs in Culinary Arts, Foodservice Management or Hotel-Tourism Management. Students have also earned advanced placement status in the Culinary Arts program at Johnson & Wales University and at the New England Culinary Institute.

Classroom, laboratory and volume food experience are combined in one of the largest and most comprehensively equipped foodservice laboratory facilities in Connecticut, including two commercial production kitchens and three dining rooms. Students participate in a 300-hour externship in a cooperative education environment that combines classroom theory with practical on-the-job training.
Students are required to purchase their own official kitchen and table service uniforms as well as culinary tools and cutlery.

Graduates from this program may apply to the American Culinary Federation (ACF) to become a Certified Cook, a nationally recognized certification.

Note: Students seeking certification from the American Culinary Federation should take HSP* 225: Advanced Pastry Arts III (3 credits).

Learning Outcomes

Upon successful completion of all Culinary Arts certificate program requirements, graduates will

Analyze theory and techniques of food preparation and presentation.
Analyze theory and techniques of baking and pastry arts.
Prepare menus, incorporating costs, acquisition and inventory controls.
Summarize basic principles and concepts of the hospitality industry.
Create and cater events.
Prepare basic foods in quantity, including various regional foods.
Prepare ethnic cuisine in quantity.
Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis Critical Control Point and State of Connecticut law.
Set-up and operate the ‘front of the house.’
Summarize managerial techniques and human resource management practice.
Demonstrate appropriate problem-solving techniques in addressing management problems.

Required Courses

HSP* 135: Service Management 3 Credits
HSP* 101: Principles of Food Preparation 3 Credits
HSP* 112: Advanced Food Preparation 4 Credits
HSP* 109: Food Safety Certification 1 Credits
HSP* 103: Principles of Baking I 3 Credits
Subtotal: 14
HSP* 296: Cooperative Education/Work Experience 3 Credits
Subtotal: 3
BIO* 111: Introduction to Nutrition 3 Credits
HSP* 210: Buffet Catering 4 Credits
HSP* 215: Principles of Baking II 3 Credits
HSP* 201: International Foods 4 Credits
Subtotal: 14

Total Credits Required: 31

Note:

*Becoming Connecticut State Community College

A merger of Connecticut’s 12 community colleges is underway. As a part of this merger, modifications will be made to academic programs. Students who do not complete their programs by the end of the Spring 2023 term will be matched with the Connecticut State Community College (CT State) program that most closely aligns with the student’s Spring 2023 program and is offered at the current Manchester Community College location. The College is committed to students completing their education with a minimum of disruption. Further details can be found and will be updated on the Frequently Asked Questions page: www.ct.edu/ctstate/academics.