Contact Information
Chairperson: Mary-Pat Maciolek
Dept. Assistant: Elice Brewer
Phone: 732.906.2538
Fax: 732.906.7745
Location: College Center 180
Hospitality, Culinary Arts & Dietetics
 Contact Information
Chairperson: Mary-Pat Maciolek
Dept. Assistant: Elice Brewer
Phone: 732.906.2538
Fax: 732.906.7745
Location: College Center 180

Hospitality Management 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. Students plan and manage luncheons catered by students in the HCD programs. This provides opportunities to apply principles of menu planning, food cost controls, sanitation, food production, employee supervision, marketing and guest service. Many colleges and universities will apply our courses toward a bachelor’s degree.

Semester I

Semester II

Semester III


Choose one course designated in the course descriptions as General Education Humanities (GE HUM).



Choose one course designated in the course descriptions as General Education Social Science (GE SS).

Semester IV

Select a science course designated as General Education in the Catalog.

Total Credits: 60

Program Outcomes

Graduates of the Program will be able to:

  • Apply the necessary practical and theoretical skills to perform supervisory, educational, and training functions in the hotel industry.
  • Identify and discuss current trends in the hotel industry and apply to business operations.
  • Use current technologies for information as well as oral and written communication activities in the hotel industry.
  • Perform safety and sanitation activities as outlined by the National Restaurant Association ServSafe® Program.
  • Perform in a supervisory capacity for both the front and back of the house operations of a hotel.  Demonstrate ethical & professional practices.

Contact Information

Contact Name: Dr. Mary-Pat Maciolek, department chair
Contact Phone: 732.906.2538
Contact Email: 
Department Web:

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.

start my application

Transfer Information

Our students transfer to 4-year colleges and universities around the globe. We’ve had students transfer to every state, including Alaska and Hawaii.

The Statewide Transfer Agreement for New Jersey ensures that students who earn an A.A. or A.S. degree at a community college will have those credits fully transferable to a New Jersey public four-year institution, will have completed half of the credits required for a basic four-year degree and will have completed all lower division general education requirements. In addition, articulation agreements are being worked out with institutions granting baccalaureate degrees in Public Health to facilitate the transfer process. Students should discuss the transfer process with an advisor.

Are you interested in transferring to a school in New Jersey? You can use the tools at to see which of your MCC courses will transfer to a specific college.