Culinary Arts Certificate

Culinary Arts Certificate

Spring 2018 Culinary Arts Information Sessions
Culinary Arts Program Requirements

The Culinary Arts Certificate program is the first step toward a career in the food preparation industry. The 30-credit hour certificate program is open to both full- and part-time students. Students obtain a well-rounded education, combining both laboratory and classroom experience. In addition to academic course work, students prepare and serve a wide variety of meals in the dining room at the downtown campus to our staff, faculty, and the public. Students in this program are responsible for purchasing uniforms, books, and knives. A physical examination and travel to internships/work experience sites are required. 

Students in this program will be required to: 

  • Communicate with guests in Café Vincenzo
  • Lift and transport food and other culinary products, equipment, small wares and utensils around the kitchen 
  • Lift and transport trays with hot and cold plated food, small ware and other items 
  • Pour and serve hot and cold liquids and beverages 
  • Use knives and other commercial cooking and food service equipment 
  • Maneuver in a commercial kitchen, dining room and related facilities 
  • Use commercial cleaning and sanitizing equipment and materials 
  • Handle a variety of food items including meat, fish, poultry, produce, and dairy products 
  • Follow local Board of Health and safety protocol 

 

Professional Baker Certificate 

Professional Baker Requirements

This certificate is designed to further the education and training for those already working in this field, as well as to accommodate individuals entering careers in the Culinary Arts. All credits courses are transferable to the Culinary Arts Certificate. 

Students in this program will be required to: 

  • Communicate with guests in Café Vincenzo 
  • Lift and transport food and other culinary products, equipment, small wares and utensils around the kitchen 
  • Lift and transport trays with hot and cold plated food, small ware and other items 
  • Pour and serve hot and cold liquids and beverages 
  • Use knives and other commercial cooking and food service equipment 
  • Maneuver in a commercial kitchen, dining room and related facilities 
  • Use commercial cleaning and sanitizing equipment and materials 
  • Handle a variety of food items including meat, fish, poultry, produce and dairy products 
  • Follow local Board of Health and safety protocol

Contact

Dan Palmquist
Chef Instructor
(203) 285-2193
dpalmquist@gatewayct.edu

Andrew Randi
Culinary Arts Instructor 
(203) 285- 2154 
arandi@gatewayct.edu

Program Requirements

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