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Culinary Arts Certificate

Program Advisor: Carlton Maaia, (413) 236-4606.

The Culinary Arts one-year, 28-credit certificate program prepares students for responsible positions in food production. In the college’s cooking laboratory, students learn food preparation, plate presentation, buffet and banquet techniques for small and large groups. Sanitation, nutrition, baking principles, food service and controls used in managing a professional kitchen are studied.

Students also apply their skills with a supervised work experience; this normally takes place during the summer after the course work is completed.

Career paths and a study of the hospitality industry is also covered.

Graduation Requirements

Program 28 Credits
BUS 105 Business Mathematics 3
CUL 101 Food Preparation I 2
CUL 102 Food Preparation II 2
CUL 103 Kitchen Management 3
CUL 104 Baking 3
CUL 105 Garde Manger and Pantry 3
HSP 108 Wine Appreciation 1
HSP 112 Applied Food Service Sanitation 2
HSP 115 Food Service Management 3
HSP 118 Dining Room Management 3
HSP 285 Cooperative Education I 3


Additional  As Shown 
Demonstrated College-Level Skills in Reading and Writing   
Minimum Cumulative Average Overall  2.000  
Minimum Cumulative Average in Program   2.000  




Suggested block for program completion

The following is a suggestion for completing this program in one year. The actual time needed to complete the program will vary according to each student's individual needs.

First Semester

16 Credits

BUS 105  Business Mathematics 
CUL 101  Food Preparation I 
CUL 104  Baking 
HSP 108  Wine Appreciation  
HSP 112  Applied Food Service Sanitation  

Second Semester

12 Credits

CUL 102  Food Preparation II  
CUL 103  Kitchen Management  
CUL 105  Garde Manger and Pantry  
HSP 115  Food Service Management  
HSP 118  Dining Room Management  
HSP 285 Cooperative Education I 











For Gainful Employment disclosure information on this program follow this link: