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

First Semester
HSP*101: Principles of Food Preparation 3 credits
HSP*103: Principles of Baking I 3 credits
HSP*109: Food Safety Certification 1 credit
HSP*112: Advanced Food Preparation 4 credits
HSP*135: Service Management 3 credits
NTR*106: Culinary Nutrition 2 credits
Total semester credits: 16

Second Semester
HSP*201: International Foods 4 credits
HSP*210: Buffet Catering 4 credits
HSP*215: Principles of Baking II 3 credits
HSP*296: Cooperative Education/Work Experience 3 credits
Total semester credits: 14

Total program credits: 30

 

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

First Semester
HSP*101: Principles of Food Preparation 3 credits
HSP*103: Principles of Baking I 3 credits
HSP*107: Icing Artistry I 3 credits
HSP*109: Food Safety Certification 1 credit
HSP*215: Principles of Baking II 3 credits
Total semester credits: 13

Second Semester
HSP*216: Artisan Bread 3 credits
HSP*225: Principles of Baking III 3 credits
HSP*296: Cooperative Education/Work Experience 3 credits
Total semester credits: 9

 

Contact

Christopher Gentile
Interim Program Coordinator
(203) 285-2432
cgentile@gatewayct.edu

Andrew Randi
Professor, Culinary Arts
(203) 285- 2154 
arandi@gatewayct.edu

Program Requirements

  • To Print: Zoom into the page and click the Print Icon on the bottom
  • To Search: Use the Search Icon on the bottom right
  • To View: Click on the catalog icon for a full program description and requirements.