Culinary Arts Certificate
what will you learn?
The Culinary Certificate program prepares students for a variety of positions in the diverse field of food service. Accredited by the American Culinary Federation, HCC is the only Massachusetts community college that holds this certification. Want to go farther? The certificate fulfills the first year of HCC's associate degree in Foodservice Management, which prepares students to transfer to culinary degree-granting institutions such as Johnson & Wales University, the Culinary Institute of America, and New England Culinary Institute.
Students will use a teamwork-based business approach to identify, define, respond to and evaluate problems and resolutions in various foodservice industry situations and to further an understanding of professional development in the industry, utilize basic arithmetic, and understand current nutritional issues.
Upon graduating from this program, students will be able to:
- Use a hands-on approach to identify, define and appropriately handle a vast variety of food product 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 beverages.
what will you do?
Job and career options include:
- Food Preparation
- Restaurant Customer Service
- Food Server
31 total credits
31 program requirements
An intensive course designed to prepare students for professional studies in the culinary arts. Focus will be on understanding characterstics of the ingredients used in food preparation as well as developing an appreciation of food as a sensory, cultural, and aesthetic experience.
Prerequisite: Eligibility for MTH 085 and ENG 095 with a grade of C- or better, or adequate score on the reading comprehension portion of the placement examination. Additional Course Fee: $425.00 Uniforms and Tools (The fee is subject to change.)
Corequisite: CUL 115
An intensive course designed to prepare students for professional studies in the culinary arts. Focus will be on developing proficiency in a number of basic food preparation techniques, then using that proficiency to prepare and present food items in a variety of settings. Students will be introduced to the various career opportunities that exist in the culinary arts.
Prerequisite: CUL 100 with a C- or better. Co-requisite: CUL 115.
An introductory course in human nutrition for the culinary arts student, foodservice management student, and foodservice professional. The course content focuses on the science of human nutrition as it relates to personal health, food preparation, menu planning, recipe modification, and the marketing of nutritious menu items within a commercial or institutional foodservice setting. 2.5 Class Hours and 1.25 Lab Hours. Prerequisites: CUL 100
The fundamental principles and techniques underlying the cost control process of foodservice operations specifically within the context of food production and procurement. Topics include standards and controls, recipe costing, purchasing, food, beverage and cost percentages, foodservice financial statements, inventory control, and menu pricing. Prerequisites: CUL 101 and CUL 115 with a grade of C- or better.
Students must pass the NRAEF ServSafe exam in order to complete the requirements for attaining the certificate. CUL 111 may be waived in lieu of an earned and valid ServSafe Certificate. NTR 101 may be substituted for CUL 203.