Culinary Arts - Manchester Community College - Manchester

Culinary Arts from Manchester Community College - Manchester is a Campus Associate Food degree that prepares you for a Vocational Programs career. Program Design The Culinary Arts Associate?s Degree will give students the knowledge necessary to be successful in a restaurant or hotel kitchen, or the kitchens of other food services for business and industry dining, health-care facilities and schools. It will also give students the tools and skills to start work for businesses that supply foods at catered events, meeting and conventions centers and supermarkets. The Culinary Arts program is eligible for accreditation by the American Culinary Educational Institute. In addition to classroom and laboratory study, students will participate in an individually-planned, 300-hour cooperative work experience program, earning credit toward graduation while employed. Students are required to purchase their own official kitchen and table service uniforms, as well as culinary tools and cutlery. In addition to this degree, students may earn a second associate?s degree in Foodservice Management or Hotel-Tourism management by taking additional credit hours. Candidates interested in earning double degrees should see a counselor or a hospitality management faculty member. Learning Outcomes Upon successful completion of all Culinary Arts degree program requirements, graduates will 1. Analyze theory and techniques of baking and pastry arts. 2. Analyze theory and techniques of food preparation and presentation. 3. Prepare basic foods in quantity, including various regional foods. 4. Prepare ethnic cuisine in quantity. 5. Setup and operate the "front of the house." 6. Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including HACCP and State of Connecticut law. 7. Decorate layer cakes with molded and sculpted decorations. 8. Create artisan breads. 9. Create and cater events. 10. Summarize basic principles and concepts of the hospitality industry. 11. Summarize managerial techniques and human resources management practice. 12. Demonstrate appropriate problem-solving techniques in addressing management problems. 13. Differentiate styles of marketing, sales analysis and planning for the hospitality industry. 14. Prepare menus incorporating costs, acquisition and inventory controls. 15. Transfer acquired knowledge to the world of work. View more details on Manchester Community College - Manchester, CT . Ask your questions and apply online for this program or find other related Food courses.