Apr 19, 2024  
2021-22 Catalog 
2021-22 Catalog [ARCHIVED CATALOG]

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

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

Total Credits Required: 31


Becoming Connecticut State Community College

STUDENTS: The Community Colleges are undergoing a merger with a plan to become Connecticut State Community College in fall 2023; please work closely with your advisor/program coordinator to select your courses accordingly. See below for more detail about this exciting transition!

Becoming Connecticut State Community College

A merger of Connecticut’s 12 community colleges is underway. Connecticut State Community College (CT State), a statewide college comprised of all Connecticut’s current community college locations, plans to open its doors in the Fall 2023. Here are some important facts students need to know:

  • the final commencement ceremony for Manchester Community College is scheduled for May 2023. Ceremonies will continue to be held at each location as campuses of CT State.
  • as a part of the planned merger, students continuing their studies beyond summer term 2023 will be matched with the CT State program that most closely aligns with their Spring 2023 major and is offered at the Manchester location,
  • students beginning Associate degree programs in Fall 2021 should plan with their advisor/program coordinator to attend full-time if they wish to graduate prior to the planned merger,
  • students who begin an Associate degree program in January 2022 would be anticipated to complete their degree at the merged college, Connecticut State Community College,
  • in all cases, the College is committed to students completing their education with a minimum of disruption and staying in touch with your advisor/program coordinator is essential,
  • further details can be found and will be updated on the Frequently Asked Questions page:  www.ct.edu/ctstate/academics.

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