The Culinary Arts Associate of Arts Degree program will give students the knowledge necessary to be successful in a restaurant or hotel kitchen, the kitchens of other food services for business and industry dining, healthcare 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.
In addition to classroom and laboratory study, students will participate in an individually-planned, 150 or 300-hour cooperative work experience course, earning credit toward graduation while employed. Graduates may transfer credits and earn baccalaureate degrees at various in and out of start institutions of higher learning. Students may enroll in this program full- or part-time, day or evening.
For more information, please contact Assistant Professor/Program Coordinator, Chris Gentile at (203) 285-2432 or email CGentile@gatewayct.edu.
Culinary Arts Degree Outcomes:
- Analyze theory and techniques of food preparation and presentation.
- Prepare basic foods in quantity, including various regional foods.
- Evaluate the establishment and maintenance of a safe and sanitary food-service operation including Hazard Analysis and Critical Control Points and State of Connecticut law.
- Summarize basic principles and concepts of the hospitality industry.
- Demonstrate appropriate problem-solving techniques in addressing management problems.
- Prepare menus incorporating costs, acquisition and inventory controls.
- Transfer acquired knowledge to the world of work.
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