Certifications

Culinary Arts students prepare to earn certificates in:

• Fine Dining standards 
• Advanced techniques and equipment in the classic, traditional and contemporary forms of service
• 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

• Sanitation certification is required by all food service providers as a basic credential for their management staff 
• Shift manager’s certification must be clearly displayed in each establishment
• This course is provided for senior year in an attempt to prepare graduates for a leadership roles

• State mandated program
• Food establishments required to have a "Certified Food Protection Manager" on staff who holds a "Certificate of Allergen Awareness" 
• 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 

• Our freshman are certified in the first half of the year and re-certified in their junior year
• Covers state's required choke saver training

• 10 hour general industry