Feb 25, 2024
Warren Leigh, 413.552.2298, firstname.lastname@example.org
The Culinary Arts certificate program prepares students for various types of cooking positions in the diverse field of foodservice. The program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). HCC is the only Massachusetts community college with this designation. The certificate serves as the first year to HCC’s A.A.S. in Culinary Arts.
Upon completion of this program, students will be able to:
- use a hands-on approach to identify, define, and appropriately handle a vast variety of food products and equipment as utilized in the commercial kitchen, dining room, and bakeshop
- understand the current industry standards as well as legal and ethical issues involved in the safe handling and service of food and beverages
- use a teamwork-based business approach to identify, define, respond to, and evaluate problems in various foodservice industry situations and offer resolutions to these problems
- further their understanding of professional development in the industry
- utilize basic arithmetic
- understand current nutritional issues
PROGRAM REQUIREMENTS: 24 CREDITS
TOTAL: 24 CREDITS
Students must achieve a minimum grade of C- in all CUL prefix courses. Students must achieve a minimum cumulative GPA of 2.0 or higher in order to graduate from this program.
Students must pass the NRAEF Manager Certificate ServSafe exam in order to complete the requirements for attaining the certificate. Credit for CUL 111 may be awarded for an earned and valid ServSafe Manager Certificate, provided by the student during the application/admission process.