Oct 02, 2022  
2014-15 Catalog 
2014-15 Catalog [ARCHIVED CATALOG]

Culinary Arts Certificate - 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

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