Culinary Arts

This certificate program has all the right ingredients for a rewarding career in culinary arts.

Through Monroe Community College’s culinary arts certificate program you’ll gain the skills to start your career in the thriving food industry. You’ll learn the latest cooking techniques in both the classroom and our state-of-the-art kitchen.

Upon completion, you’ll be in demand anywhere great food is prepared – from restaurants to resorts … to food trucks. You could start your career at employers like these:

  • The Lodge at Woodcliff
  • 2 Vine Restaurant
  • Rooney’s Restaurant
  • Applebee’s
  • Red Robin Gourmet Burgers
  • Carnival Cruise Lines

If you don’t head right to the restaurant kitchen, you may choose to transfer your credits to MCC’s hospitality management associate degree program and expand your career options further.

Head Chefs and Caterers Start Cooking Here

The culinary arts certificate program at MCC is for students who are primarily interested in specializing in the culinary arts field in positions such as:

  • Chef
  • Caterer
  • Line cook
  • Head cook
  • Executive chef
  • Food and beverage manager

When you complete the program, you’ll have a strong foundation in proper food handling, measuring, and different cooking techniques. You’ll also gain valuable experience in menu planning and making healthy, high-quality food choices. This curriculum is designed to allow you to thrive on the job or transfer seamlessly to an associate degree program in hospitality management.

To find out more about the culinary arts certificate from Monroe Community College, contact the admissions office at admissions@monroecc.edu or (585) 292-2200.


CULINARY ARTS

Certificate Program

Department:Hospitality

School(s): Applied Sciences & Technologies

CIP Code: 12.0505
MCC Program Code: HM09
NYSED Code (BRI): 01246

Description
The Culinary Arts Certificate program is for the student who is primarily interested in a Culinary Arts concentration without the broad liberal arts background. A graduate of the Culinary Arts Certificate program will have established a basis for a career in the food service industry, and will qualify for a position as an entry-level culinary professional in a commercial or institutional food service operation.
(Housed in the Hospitality Department)

Program Learning Outcomes
1) Demonstrate the ability to apply proper food handling techniques.
2) Apply different cooking techniques and predict their outcome.
3) Discuss current trends in the food service industry from a menu planning perspective.
4) Assess the factors that influence healthy food choices throughout the life cycle.
5) Demonstrate the basic fundamentals of cooking in a professional kitchen.

Employment Potential
For related jobs: Career Coach
Occupational Resource: http://www.onetonline.org

Requirements for Program Entrance
Algebra (1 year high school math or placement into Level 4 Math at MCC).

Distribution Requirements

Credit Hours
FIRST SEMESTER: 16 Credit Hours
FSA 103 Culinary Arts I: Fundamentals of Food Preparation 5
FSA 106 Food Safety and Sanitation1
FSA 107 Menu Planning3
HSP 102 Hospitality Service4
FOOD SERVICE ADMINISTRATION ELECTIVE**3
Total16
SECOND SEMESTER: 15 Credit Hours
FSA 117 Basic Consumer Nutrition3
FSA 203 Culinary Arts II: Advanced Food Production5
CE 260 Cooperative Education - Hospitality Management*4
FOOD SERVICE ADMINISTRATION ELECTIVE** 3
Total15
TOTAL CREDITS31

* CE 260 can be taken during the summer
** Food Service Administration Elective Options: FSA 108, FSA 110, FSA 111, FSA 205, FSA 207, FSA 208, FSA 209, FSA 230.

NOTE: Please see the Hospitality Management A.A.S. Degree - Food Service and Culinary Arts, for a degree option to the Certificate program.


For information related to cost, success rate, and student debt in this program, please visit Culinary Arts - Gainful Employment Information.
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School of Applied Sciences & Technologies