Certifications
Culinary Arts students prepare to earn certificates in:
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Fine Dining standards
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Advanced techniques and equipment in the classic, traditional and contemporary forms of service
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An expanding nationally recognized certification.
- ACF certifications are the most sought after by industry chefs
- UCT offers an ACFEF secondary certified program.
- Requirements for this program meet and exceed the Massachusetts Curriculum Frameworks and Massachusetts State Sanitation guideline
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Sanitation certification is required by all food service providers as a basic credential for their management staff
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Shift manager’s certification must be clearly displayed in each establishment
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This course is provided for senior year in an attempt to prepare graduates for a leadership roles
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State mandated program
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Food establishments required to have a "Certified Food Protection Manager" on staff who holds a "Certificate of Allergen Awareness"
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Certificate is valid for 5 years
- Self-paced introductory training (non-manager's) course designed for kitchen staff
- Offered to UCT underclassment
- Demonstrates student's understanding of MA state kitchen standards to employers
Cardiopulmonary Resuscitation (CPR)
- Our freshman are certified in the first half of the year and re-certified in their junior year
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Covers state's required choke saver training
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10 hour general industry