Jun 18, 2024  
2013-14 Catalog 
2013-14 Catalog [ARCHIVED CATALOG]

Culinary Arts, A.S.

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Program Design

The Culinary Arts associate degree program will give students the knowledge necessary to be successful in a restaurant or hotel kitchen, or the kitchens of other food services for business and industry dining, health-care facilities and schools. It will also give students the tools and skills to start work for businesses that supply foods at catered events, meeting and conventions centers, and supermarkets.

The Culinary Arts program is accreditated by the American Culinary Federation Educational Institute. In addition to classroom and laboratory study, students will participate in an individually-planned, 300-hour cooperative work experience program, earning credit toward graduation while employed.

Students are required to purchase their own official kitchen and table service uniforms, as well as culinary tools and cutlery.

In addition to this degree, students may earn a second associate’s degree in Foodservice Management or Hotel-Tourism Management by taking additional credit hours. Candidates interested in earning double degrees should see a counselor or a hospitality management faculty member.


Students may enroll in this program full- or part-time, day or evening. This program has an active student club that provides a variety of activities to supplement the formal curriculum.

Learning Outcomes

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

  1. Analyze theory and techniques of baking and pastry arts.
  2. Analyze theory and techniques of food preparation and presentation.
  3. Prepare basic foods in quantity, including various regional foods.
  4. Prepare ethnic cuisine in quantity.
  5. Setup and operate the “front of the house.”
  6. Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis and Critical Control Points and State of Connecticut law.
  7. Decorate layer cakes with molded and sculpted decorations.
  8. Create artisan breads.
  9. Create and cater events.
  10. Summarize basic principles and concepts of the hospitality industry.
  11. Summarize managerial techniques and human resources management practice.
  12. Demonstrate appropriate problem-solving techniques in addressing management problems.
  13. Differentiate styles of marketing, sales analysis and planning for the hospitality industry.
  14. Prepare menus incorporating costs, acquisition and inventory controls.
  15. Transfer acquired knowledge to the world of work.

In addition, the graduate will complete the comprehensive learning outcomes identified with the General Education Core.

Total Credits Required: 63

Dual Degree in Foodservice Management

To complete a dual degree in Foodservice Management, students should take the following courses:

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