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.

Minimize
College Catalog
The catalog information normally displayed here is being updated. Please reference the Culinary Arts section in the pdf version of the college catalog at this time. Thank you.
Program Coordinator
Karen Rotella
203-596-8739 (p)
Room: T546
Supported By