Create your future @ NCC
Hospitality Program

Culinary Arts Certificate


Culinary Arts prepares students for employment in commercial and non commercial food operations. It is intended for new entrants, professional advancement and persons seeking re-entry in the industry as well as retraining for a new career. Graduates typically work in a variety of cook, chef and management positions. Most courses in the certificate program are also required in the hospitality management degree programs.


For additional information contact: Dr. Tom Failla, Director, 203-857-7303



Program Outcomes

The Culinary Arts Certificate program enables students to:

  • 1. Practice the technical skills used in food preparation and service;
  • 2. Apply the principles of food identification, food utilization, menu writing,  recipe creation;
  • 3. Acquire basic supervisory skills for effective use of people and resources in foodservice operations;
  • 4. Becomes proficient in the proper use and maintenance of professional foodservice equipment;
  • 5. Identify efficient and effective layouts and workflows for professional kitchens and dining rooms;
  • 6. Explain the history, evolution and international diversity of food products, recipes and menus;
  • 7. Develop the professionalism necessary for working successfully in the foodservice and hospitality industry;
  • 8. Build academic skills and acquire a global perspective in general education related to food preparation and service.