Liberal Arts and Science - Manchester Community College ...

Culinary Arts, Certificate
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 Foodservice Management or Hotel-Tourism Management. Our 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. The 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
to become a “certified cook,” a nationally recognized certification.
Note: Students seeking certification from the American Culinary Federation
are required to take HSP* 235: Advanced Baking I (3 credits).
Required Courses
HSP* 101 ‡ Principles of Food Preparation 3
HSP* 112 Advanced Food Preparation 4
HSP* 108 ‡‡ Sanitation and Safety 3
HSP* 103 Basic Baking and Pastry Arts 3
Subtotal: 13
HSP* 296 Cooperative Education 3
Subtotal: 3
BIO* 112 ‡‡ Applied Nutrition 3
HSP* 210 Buffet Catering 4
HSP* 215 Baking & Pastry Arts II 3
HSP* 201 International Foods 4
Subtotal: 14
Total Credits Required: 30
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.
‡ Students taking HSP* 101 and 115 must be eligible for MAT* 095 or be
taking MAT* 075 concurrently.
‡‡ Students taking HSP* 108 and BIO* 112 must be eligible for ENG* 101.
Division of Social Science & Hospitality: 860-512-2753 or www.mcc.commnet.edu
WARNING: All course numbers in the Connecticut Community College System
are in the process of change. For up-to-date information on any course number,
contact the MCC Registrar’s Office.
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CERTIFICATES