Culinary

Culinary Arts Associate of Arts

The Culinary Arts Associate of Arts Degree program will give students the knowledge necessary to be successful in a restaurant or hotel kitchen, the kitchens of other food services for business and industry dining, healthcare facilities and schools.  It will also give students the tools and skills to start work for businesses that supply foods at catered events, meeting and conventions centers, and supermarkets.

In addition to classroom and laboratory study, students will participate in an individually-planned, 150 or 300-hour cooperative work experience course, earning credit toward graduation while employed. Graduates may transfer credits and earn baccalaureate degrees at various in and out of start institutions of higher learning.  Students may enroll in this program full- or part-time, day or evening.

Culinary Arts Degree Outcomes:

• Analyze theory and techniques of food preparation and presentation.
• Prepare basic foods in quantity, including various regional foods.
• Evaluate the establishment and maintenance of a safe and sanitary food-service operation including Hazard Analysis and Critical Control Points and State of Connecticut law.
• Summarize basic principles and concepts of the hospitality industry.
• Demonstrate appropriate problem-solving techniques in addressing management problems.
• Prepare menus incorporating costs, acquisition and inventory controls.
• Transfer acquired knowledge to the world of work.

Suggested course sequence

Culinary Arts Certificate 

The Culinary Arts Certificate Program is the first step toward a career in the food service industry. Full and part time students obtain a well-rounded education which combines laboratory, classroom, and work experiences. In addition to academic course work, students prepare and serve a wide variety of meals in Café Vincenzo to staff, faculty, and the public. Individuals who wish to continue their studies following graduation may transfer courses in this program to similar programs at the baccalaureate level.

Learning Outcomes

Upon successful completion of all Culinary Arts Certificate Program requirements, graduates will:

1. Analyze theory and techniques of food preparation and presentation as well as baking and pastry arts.
2. Prepare menus, incorporating costs, acquisition and inventory controls.
3. Summarize basic principles and concepts of the hospitality industry.
4. Create and cater events.
5. Prepare basic foods in quantity, including various regional foods and ethnic cuisine.
6. Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis Critical Control Point and State of Connecticut law.
7. Set-up and operate the ‘front of the house.’
8. Summarize managerial techniques and human resource management practice.
9. Demonstrate appropriate problem-solving techniques in addressing management problems.

Program Requirements

Professional Baker Certificate 

This certificate is designed to further the education and training for those already working in this field as well as to accommodate individuals entering careers in the field of Pastry Arts. Several credit courses are transferable to the Culinary Arts Certificate. As part of the program requirements, students participate in a work experience opportunity. Individuals who wish to continue their studies following graduation may transfer courses in this program to similar programs at the baccalaureate level.

Learning Outcomes

Upon successful completion of all Professional Baker Certificate Program requirements, graduates will:

1. Analyze theory and techniques of baking and pastry arts.
2. Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis and Critical Control Point and State of Connecticut law.
3. Decorate layer cakes with molded and sculpted decorations.
4. Transfer acquired knowledge to the world of work.

Program Requirements

Program Outcomes