Culinary Arts - Naugatuck Valley Community College

Culinary Arts from Naugatuck Valley Community College is a Campus Certificate Food degree that prepares you for a Vocational Programs career. The Culinary Arts certificate program consists of twenty-eight to thirty (28-30) credits of specific skill courses which will prepare people for careers in food services. Students may pursue the program on a full or part-time basis. Students who wish to pursue the Associate in Applied Science degree may apply the certificate credits to the Foodservices Management or Hotel Management degree. As with other certificate programs, the student must first apply to the Admissions Office. All students must be interviewed by the Hospitality Management Program Coordinator prior to registration into the certificate program. Students requiring basic skills development courses in reading, English, or math as determined by placement testing are advised to begin their program with these basic skills courses to ensure success in the required hospitality courses. Because of the nature of the program, special tuition and fees for foods, etc., may be required. The program takes four semesters of courses (fall, spring, fall and spring). Please refer to the section on course descriptions for prerequisites. Program Outcomes: Upon successful completion of all program requirements, graduates will be able to: 1. Identify, organize, plan and allocate resources in foodservice operations such as time, materials and facilities, money, and human resources. 2. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation within a projected budget. 3. Effectively work with others as a member of a team, serving clients and customers, teaching others new skills, exercise leadership behaviors, negotiate, and work with others from diverse backgrounds. 4. Obtain nationally recognized professional certification in such areas as food sanitation (as required by State Statute) and food, beverage, & labor cost controls. Demonstrate appropriate personal hygiene. 5. Organize and evaluate information from a variety of sources including food preparation and service techniques and costs, food and related purchasing specifications, catered events planning, research data, and computer applications and Internet output. Communicate the results to others using oral, written, graphic or multimedia methods. 6. Apply concepts of procurement and inventory to purchase, receive, store, issue and distribute food and related items in a foodservice operation. 7. Identify current trends in foodservice industry delivery systems and functions, and operate effectively within them. Make suggestions to modify existing systems to improve products or services, and develop new or alternate systems. 8. Judge which set of foodservice procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task. 9. Demonstrate behavior and self-management reflective of personal and professional ethical conduct. 10. Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls. 11. Identify and apply basic concepts of human nutrition and health in the preparation and service of food. 12. Describe and apply basic marketing, sales and merchandising methods in hospitality operations. 13. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills. View more details on Naugatuck Valley Community College . Ask your questions and apply online for this program or find other related Food courses.