Culinary Arts Certificate

CONTACT

Tracy Carter, 413.552.2548, tcarter@hcc.edu

PROGRAM OVERVIEW

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. The Culinary Arts Certificate Program begins only in the fall semester.

PROGRAM OUTCOMES

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

Semester One: 12 Credits
CUL 100 - Culinary Fundamentals I Credit(s): 2
CUL 101 - Culinary Fundamentals II Credit(s): 2
CUL 104 - Professional Standards for the Food Service Industry Credit(s): 2
CUL 111 - Sanitation and Safety Credit(s): 2
CUL 114 - Baking and Pastry Arts I Credit(s): 2
CUL 116 - Mise En Place Credit(s): 2
Semester Two: 12 Credits
CUL 107 - Pantry and Garde Manger Credit(s): 2
CUL 108 - Stocks, Soups, and Sauces Credit(s): 2
CUL 109 - Entree Preparation and Presentation Credit(s): 2
CUL 113 - Introduction to Food Service Operations Credit(s): 2
CUL 214 - Baking and Pastry Arts II Credit(s): 2
CUL 290 - Culinary Explorations Credit(s): 2

TOTAL: 24 CREDITS

NOTES

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 ServSafe Manager Certificate 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.

(B111)