Culinary Arts Certificate
The Culinary Arts Certificate is designed for individuals who have completed a degree in another discipline and are currently working in the hospitality field. The Certificate is designed for individuals who do not have a post-secondary education and are interested in the hospitality field or individuals who have several years of experience in the hospitality field and need to acquire academic credentials for promotional opportunities. Students take classes such as cooking and baking fundamentals, foodservice sanitation, food purchasing, quantity food production, and garde manger. Student also participate in a 180-hour externship under the direction of qualified chefs and/or foodservice managers. All of the culinary courses in the Certificate program may be applied to meet the requirements for the Culinary Arts or the Hospitality Management AAS degree.
Short Title : English Composition I
Course Code : ENG-121
Department Description : English
Course Description :
Through a variety of writing projects requiring competence in clear, correct, and effective English, students use inferential and critical skills in the process of composing documented essays. Extensive reading materials serve as structural models and as the bases for discussion and for the writing of essays involving response, analysis, and synthesis.
Prerequisites :
A passing score on the College Placement Test; or a grade of "C" or better in ENG-010 and RDG-011 (RDG-011 can be a co-requisite; or a grade of "C" or better in ESL-097 and ESL-098.
Co requisites :
RDG-011 may be taken as a co-requisite if not previously completed with a grade of "C" or better.
- Credit : 3
- Lecture Hours : 3
Short Title : GE Elective
Course Code : GEN-EL1
Department Description : General Education
- Credit : 3
Short Title : Food and Cooking Fundamentals
Course Code : HCD-102
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The study of food: ingredient knowledge, cooking techniques, food science, and recipes. Emphasis is on the development of professional culinary skills. Within the lab component of the course, students will work in teams to demonstrate competence and skill in professional food preparation and production using commercial food equipment.
Co requisites :
HCD-104
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
- Studio Hours : 0.0
Short Title : Hospitality Technologies
Course Code : HCD-104
Department Description : Hosptiality, Culinary Arts and Dietetics
Course Description : An introduction to the use of foodservice and hospitality technologies available to chefs and managers.
Co requisites :
HCD-102 if not already taken.
- Credit : 1
- Lecture Hours : 1.0
- Lab Hours : 0.0
- Studio Hours : 0.0
Short Title : Baking Fundamentals
Course Code : HCD-106
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The basic principles and practices of baking and pastry arts. Emphasis is on the development of skills needed to produce a variety of baked goods in a professional setting. Within the lab component of the course, students will work in teams to demonstrate competence and skill in the preparation of baked goods, pastries, and desserts using specialized equipment.
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
Short Title : Foodservice Sanitation
Course Code : HCD-108
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
- Credit : 3
- Lecture Hours : 3.0
- Lab Hours : 0.0
- Studio Hours : 0.0
Short Title : Quantity Food Production and Menu Design
Course Code : HCD-112
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The study of and application of techniques, standards, and principles of quantity cookery. Emphasis is on the flow of food production through the kitchen of food service of food service operations and the development of skills in culinary arts. Within the lab component of the course, students will work in teams to demonstrate competence and skill in quantity food production, including recipe development for quantity cookery, food costing, and preparing of quantity food products.
Prerequisites :
Co requisites :
HCD-108
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
- Studio Hours : 0.0
Short Title : Professional Culinary Techniques
Course Code : HCD-114
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The study of professional cooking based on a knowledge of ingredients and procedures with an emphasis on classical culinary methods, menu planning, and influences on modern American cuisine. Within the lab component of the course, students will work in teams to demonstrate advanced culinary techniques and skills in the preparation of foods from a variety of cuisines.
Prerequisites :
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
- Studio Hours : 0.0
Short Title : Food Business Research and Planning
Course Code : HCD-124
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Explores entrepreneurial opportunities in the food industry, business trends, and how to conduct a feasibility study for a food business.
- Credit : 3
- Lecture Hours : 3.0
OR
Short Title : Food Purchasing and Cost Controls
Course Code : HCD-206
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Principles and management of cost control systems for planning, controlling and analyzing costs related to food, labor, and other expenses in food service operations. Complemented by the principles and theories of food procurement, including management, safety and ethical considerations in the procurement process. Within the lab component of the course, students will demonstrate competence in food purchasing and cost controls of a foodservice operation by preparing records necessary for sound financial operations in foodservice, including purchase orders for all major food categories and the development of food cost reports. Students will be eligible to site for the industry certification exam.
Prerequisites :
- Credit : 3
- Lecture Hours : 2.0
- Lab Hours : 2.0
- Studio Hours : 0.0
Short Title : Garde Manger
Course Code : HCD-130
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The art of cold food production: food decorating and styling techniques are presented. Within the lab component of the courses, students will demonstrate competence and skills in the creation of classical food specialties such as sculptures, aspics, pates, chaudfroids, terrines, galantines, and sauces.
Prerequisites :
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 5.0
Short Title : Banquet and Dining Room Management
Course Code : HCD-230
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The application of management techniques through the experience of planning and managing luncheons catered by students in the HCD programs. The course provides opportunities to apply principles of menu planning, food cost controls, sanitation, food production, employee supervision, marketing and guest service.
Prerequisites :
- Credit : 4
- Lecture Hours : 2.0
- Lab Hours : 4.0
- Studio Hours : 0.0
Short Title : Culinary Arts Externship
Course Code : HCD-225
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The externship is designed to develop and refine culinary and food production skills through an approved on-site industry experience. Externs will work 180 hours under the supervision of qualified chefs and/or foodservice managers.
Prerequisites :
- Credit : 3
- Lecture Hours : 1.0
- Lab Hours : 4.0
- Studio Hours : 0.0
Program Outcomes
Graduates of the Program will be able to:
- Apply the necessary practical and theoretical skills to perform supervisory and training functions in the culinary industry.
- Identify and discuss current trends in the culinary industry and apply to business operations.
- Use current technologies for information as well as oral and written communication activities in the culinary industry.
- Perform safety and sanitation activities as outlined by the National Restaurant Association ServSafe® Program.
- Perform in a supervisory capacity and/or the position of a chef.
- Demonstrate ethical and professional practices.
Frequently Asked Questions
Can students who major in Hospitality and Culinary Arts transfer to a four-year college?
Articulation agreements with public and private institutions offer students who earn the A.A.S. degree the opportunity to transfer most of their coursework to the four-year institution. Students in specialized programs, or who earn an A.A.S. degree should discuss the transfer process with an advisor. Many colleges and universities with hotel and restaurant management programs, including Fairleigh Dickinson University, NYU, Montclair State University, Stockton University and Widener University, The Culinary Institute of America, Johnson & Wales, as well as other schools, will apply the courses taken toward a bachelor’s degree.
What do students learn if they study Hospitality and Culinary Arts?
They receive training in restaurant and food service management, hospitality management or culinary arts. Those with limited related industry experience are encouraged to enroll in a cooperative work experience seminar that includes paid employment in the final semester. In culinary arts additional training is provided in a culinary externship.
Are there any requirements that must be satisfied before taking courses in the major?
Algebra I is a prerequisite for all majors. Algebra I competency may be verified with a passing score on the College’s placement test or by completion of the appropriate course.
How long will it take to complete these programs?
Once students complete developmental coursework (if needed), the degree can be completed in two years of full-time study. They can shorten the amount of time by taking courses in the summer and winter sessions. Certificates may be completed in approximately 14 months and the certificate of achievement in approximately 2 semesters.
Can students who take the Culinary Certificate Program also work toward the A.A.S. degree in Culinary Arts or Hospitality Management?
Yes. All of the culinary courses in the certificate program may be applied to meet the requirements for the A.A.S. degree in the Culinary Arts degree or the Hospitality Management degree.
