Culinary Arts - Culinary Arts

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).