Culinary Arts A.A.S.
In this program, students acquire the necessary practical and theoretical skills for employment in one of the nation’s fastest growing industries. Graduates may be employed as an assistant restaurant manager, hotel/motel assistant manager, front office manager, dining room manager, cafeteria production manager in a variety of areas such as hotel, restaurants, resorts, cruise lines, catering centers, and health care facilities. Graduates are eligible for certification in several course areas by the American Hotel and Lodging Association and the National Restaurant Association. Many colleges and universities will apply our courses toward a bachelor’s degree. Before graduation, students will complete a 180 hour externship under the supervision of qualified chefs and/or foodservice managers.
Semester I
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 : 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 : 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 : The Mathematics of Money
Course Code : MAT-101
Department Description : Mathematics
Course Description :
This course is primarily for liberal arts students interested in the practical applications of mathematics. Topics surveyed include problem solving and data analysis, mathematical modeling, the financial applications of probability and statistics, inductive reasoning, and financial literacy.
Prerequisites :
Algebra I, MAT-013, or the equivalent as demonstrated through multiple measures.
- Credit : 3
Short Title : Computer Applications and Systems
Course Code : CSC-105
Department Description : Business and Computer Science
Course Description :
This course defines computers and computer applications and their use in business, industry and government. Students completing this course will be computer fluent. Students will understand the capabilities and limitations of computers and know how to use them. In addition, students will understand computers and their ethical, legal and societal implications. Topics include the history of computers, hardware devices, software programs, terminology, privacy of information, ethical behavior and the influence of computers on people and society. Hands-on experience includes: using a Windows operating system, a word processor, designing and implementing spreadsheets and producing presentations. This course is recommended for anyone who will be involved with computers and the use of computer application software.
- Credit : 3
- Lecture Hours : 3
Semester II
Short Title : English Composition II
Course Code : ENG-122
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 argument synthesis essays. Students engage in formal written argumentation based on extensive reading and analysis of complex texts. Through the research process, students will locate, analyze, and synthesize scholarly sources to advance their own informed positions on relevant issues in the composition of a formal research paper.
Prerequisites :
A grade of “C” or better in ENG-121
- Credit : 3
- Lecture Hours : 3
Short Title : Physical Educ Elective
Course Code : PED-EL1
Department Description : History and Social Sciences
- Credit : 1
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
Semester III
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 : Culinary Nutrition
Course Code : HCD-200
Department Description : Hospitaltiy, Culinary Arts and Dietetics
Course Description : Provides an overview of culinary nutrition. Explores the nutritional guidelines for designing health-conscious menus, creating nutritious recipes, techniques for healthy cooking, and the influence of nutrition in the culinary field. Within the lab component of the courses, students will develop competency and skill with various menu planning tools, including nutrient analysis software, to develop and modify menus and recipes for healthy eating.
Prerequisites :
- Credit : 3
- Lecture Hours : 2.0
- Lab Hours : 2.0
- Studio Hours : 0.0
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 : Beverage Management
Course Code : HCD-216
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : An introduction to planning, equipping, staffing, operating, and marketing, regulations and terms of the trade as they relate to purchasing, control, merchandising and bar management. The identification, use and service of wines and other alcoholic beverages is included. Within the lab component of the course, students will use industry software to develop a variety of promotions and guest merchandising materials designed to increase sales volume in beverage operation. Students will be eligible to sit for the industry certification exam.
- Credit : 3
- Lecture Hours : 2.0
- Lab Hours : 2.0
- Studio Hours : 0.0
Short Title : GE Humanities Elective
Course Code : HUM-EL2
Department Description : Humanities
- Credit : 3
Choose one course designated in the course descriptions as General Education Humanities GE HUM
Semester IV
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 : GE Science Elective
Course Code : BIO-EL1
Department Description : Biology
- Credit : 3
Students must select courses with the GE MST designation and with the BIO, CHM, PHY and SCI course codes.
Short Title : Introduction to Psychology
Course Code : PSY-123
Department Description : History and Social Science
Course Description :
Provides a psychological basis for the understanding of human behavior. A survey of fundamentals that are necessary for subsequent psychology courses. Topics include but are not limited to: learning, motivation, cognition, personality, abnormal behavior, development and social psychology.
- Credit : 3
Summer Session
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.
