Culinary Arts | Naugatuck Valley Community College

Academic Catalog

Certificate Programs

Download the 2019-20 College Catalog in PDF format.

Business Division

Culinary Arts

Program Description

The Culinary Arts certificate program consists of 25 or 27 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. 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. Please refer to the section on course descriptions for prerequisites.

Program Requirements

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
HSP*H109 Food Safety Certification 1
HSP*H108 Sanitation and Safety 3
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:
HSP*H103 Principles of Baking I
HSP*H215 Principles of Baking II
HSP*H216 Artisan Bread 3
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:

  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 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. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  8. Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
  9. Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
  10. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

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