Culinary Arts, Certificate
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.
This program is accredited by the American Culinary Federation Educational Foundation. 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. These are available for purchase at the MCC Bookstore.
Note: Students seeking certification from the American Culinary Federation should take HSP* 235: Advanced Pastry Arts I (3 credits).
|HSP* 101||Principles of Food Preparation||3|
|HSP* 112||Advanced of Food Preparation||4|
|HSP* 108||Sanitation and Safety||3|
|HSP* 103||Basic Baking and Pastry Arts||3|
|HSP* 296||Cooperative Work Experience||3|
|BIO* 111||Introduction to Nutrition||3|
|HSP* 210||Buffet Catering||4|
|HSP* 215||Baking & Pastry Arts II||3|
|HSP* 201||International Foods||4|
|Total Credits Required: 30|
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.
Source: 2011-2012 Course Catalog
For additional information, contact: Jayne Pearson