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  Aug 22, 2017
 
 
    
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Middlesex Community College Academic Catalog 2017-18

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Hospitality Management - Culinary Arts Certificate



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 Lowell Campus - Day

Program Description:

The Hospitality Management - Culinary Arts Certificate program is a nine-course program providing the foundation skills and specialized instruction for entry-level employment in the restaurant industry. It provides students with valuable practical experience in culinary courses held at a local culinary facility. The program offers internship opportunities to work in the restaurant industry to practice skills, gain experience and investigate career pathways. All credits earned for the certificate can be applied to the associate degree program.

Career and Transfer Outlook:

Graduates of the program who plan to seek employment in the field upon completion of their requirements should find a vibrant job market. The Northeast Regional Competitiveness Council, a collaborative workforce initiative of business, industry, education and government leaders, ranks the hospitality and tourism industry within the top three employment trade clusters in the state.

Graduates of the certificate program may elect to transfer to an associate degree or bachelor’s degree program in culinary arts or hospitality management.

Gainful Employment Disclosure Information:

In accordance with Federal regulations, Middlesex Community College discloses information about student costs, tuitions, fees and employment statistics to various governing bodies to ensure certification and oversight.

See: Gainful Employment Information
         

 

Helpful Hints:

Specific culinary-arts practical courses are held in Lowell at the UTEC Community Kitchen, located at 15 - 17 Warren Street.  

Program Outcomes:

Graduates of the Hospitality Management - Culinary Arts Certificate program are prepared to:

  • Demonstrate knowledge of appropriate culinary skills in a variety of settings, including, but not limited to, fine dining, medium- or high-volume restaurants, hotels, assisted-living facilities, function facilities, etc.;

  • Communicate effectively using written, oral and nonverbal techniques, including the use of technology in the gathering and presenting of information;

  • Interpret and analyze information in order to engage in critical thinking and problem solving with regard to the performance of culinary operations.

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