Culinary Arts
- Certificate
- Department of Hospitality
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
- Genesee Valley Club
- 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 culinary arts 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@51rkb.com or (585) 292-2200.
CULINARY ARTS
Certificate Program
Department:Hospitality
School(s): Applied Sciences & Technologies
MCC Program Code: HM09
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.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.
Employment Potential
For related jobs: Career Coach
Occupational Resource: http://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 |
| Total | 16 |
| 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 |
| Total | 17 |
| TOTAL CREDITS* | 33 |
NOTE: Please see the Hospitality Management A.A.S. Degree - Food Service and Culinary Arts, for a degree option to the Certificate program.