School: Applied Sciences & Technologies
CIP Code: 12.0503
MCC Program Code: HM09
NYSED Code (BRI): 01246
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.Apply proper food handling techniques.
2.Employ different cooking techniques and evaluate their outcomes.
3.Demonstrate the basic fundamentals of cooking in a professional kitchen.
4.Apply food safety and sanitation guidelines and regulations.
5.Apply basic culinary mathematics.
6.Discuss culinary history.
7.Use basic kitchen terminology appropriately.
8.Identify kitchen tools and equipment with their use.
For related jobs: Career Coach
Occupational Resource: https://www.onetonline.org
Requirements for Program Entrance
TRS 200 and TRS 092 with a grade of C or better OR MCC Level 2 Mathematics Placement
| Distribution Requirements|| Credit Hours|
|FIRST SEMESTER: 16 Credit Hours|
|FSA 109 Culinary Arts: Fundamentals of Food Preparation I ||5|
|FSA 106 Food Safety and Sanitation||1|
|FSA/BIO 117 Basic Consumer Nutrition||3|
|HSP 102 Hospitality Service||4|
|FSA 221 Cost Control||3|
|SECOND SEMESTER: 17 Credit Hours|
|FSA 203 Culinary Arts II: Advanced Food Production||5 |
| FSA 119 Culinary Arts: Fundamentals of Food Preparation II|| 5|
|HSP 260 Cooperative Education - Hospitality Management||4|
|Program Elective*|| 3|
*Choose any course that is not already required with an FSA or HSP prefix
Please see the Hospitality Management A.A.S. Degree - Food Service and Culinary Arts, for a degree option to the Certificate program.