Hospitality Management

Certificate in Culinary Arts

Foodservice is the second largest retail industry in the nation, employing more people in more businesses than any other retail industry. The demand for qualified personnel is much greater than the supply. Career opportunities abound in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care.

For two years in a row, the Foodservice Management Program was honored with the National Restaurant Association’s >Award of Excellence as the top program in Connecticut and third runner-up in the nation. The program also received the V.I.P. Award from Connecticut’s Department of Education and the Governor's Connecticut Tourism Award. 

The program's wine and viticulture component continues to gain national notoriety. 

The general objective of the Foodservice Management program is to prepare students for employment or self-employment in entry to mid-level supervisory and management careers in any of several types of foodservice operations and related positions in production, planning, sales and marketing. In addition, successful completion of the program provides graduates with the opportunity to transfer to bachelor of science degree programs in Hospitality Management/Administration in top universities.

College Catalog

Course No. Title Credits
HSP*H100 Introduction to the Hospitality Industry 3
HSP*H101 Principles of Food Preparation 3
HSP*H102 Food Production & Purchasing 3

Food Safety Certification
Sanitation and Safety†

HSP*H135 Service Management 3
HSP*H202 Catering & Event Management 3
BIO*H111 Introduction to Nutrition 3
Elective Hospitality Management 3
  Chose one baking elective below:  


Principles of Baking I
Principles of Baking II
Artisan Bread
  Total Credit Hours 25 or 27

† Students interested in the degree program should take HSP*H108

Upon successful completion of all program requirements, graduates will be able to:

  • Identify, organize, plan and allocate resources in foodservice operations such as time, materials and facilities, money, and human resources.
  • 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.
  • 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.
  • 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.
  • 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.
  • Apply concepts of procurement and inventory to purchase, receive, store, issue and distribute food and related items in a foodservice operation.
  • 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.
  • Judge which set of foodservice procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task.
  • Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  • Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
  • Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
  • Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

Program Coordinator
Karen Rotella
203-596-8739 (p)
Room: T546
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