Culinary Arts Certificate

Code: CERT.CULN.ARTS

The Culinary Arts Certificate Program is designed to prepare entry-level or working food service professionals to increase their job value or refresh their culinary preparation and leadership skills in the introductory kitchens and the on-campus student-run full-service restaurant. Typically, students can complete the certificate program in two semesters. This certificate program is embedded into the AAS degree program. Students who wish to advance to a two-year degree can transfer all 30 credits into the 60-credit AAS degree at Bergen Community College.

Program Learning Outcomes

  • Advance proficiency in all stages of food and bakery preparation including budgeting, purchasing, receiving, storage, preparation, presentation and service
  • Earn TIPS Certification and ServSafe Certification for food handling and beverage service
  • Produce high-quality menus that are nutritionally adequate and maintain variety, balance and appeal to different clientele in a full-service student-run restaurant
  • Hold a leadership role in high volume food preparation and production in diverse food and bakery production settings
  • Evaluate methods to maintain quality and cost effective measures.

Career Pathways

Sous Chef: Hotels, Restaurants, Catering Halls, Contract Dining Cook: Prep, Saute, or Line Cook
Chef or Manager: Restaurants, Catering, Banquet, Events, Sales, Purchasing, Food Courts
Assistant Manager: Events, Food & Beverage, Food Service, Restaurant

Recommended Semester Sequence

First Semester

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-110Introduction to Baking

3

WRT-101English Composition I

3

Total Credit Hours:16

Second Semester

  General Education Elective*  3

HRM-202Quantity Food Production and Services

3

-or

HRM-206Commercial Restaurant Operation

3

HRM-203Beverage Management

2

HRM-205Restaurant Service Management

3

-Plus ONE of the following courses:

HRM-211American Regional Cuisine

3

HRM-212International Cuisine

3

HRM-213Garde-Manger

3

HRM-223Asian Cuisine

3

HRM-105Culinary Nutrition

3

HRM-112Charcuterie and Butchering

3

Total Credit Hours:14

General Education Requirements

  General Education Elective* 3
WRT-101English Composition I

3

Total Credit Hours:6

Restricted Program Requirements

Gen Ed General Education Elective* 3
HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-110Introduction to Baking

3

HRM-202Quantity Food Production and Services

3

-or

HRM-206Commercial Restaurant Operation

3

-Plus ONE of the following courses:

HRM-105Culinary Nutrition

3

HRM-211American Regional Cuisine

3

HRM-212International Cuisine

3

HRM-213Garde-Manger

3

HRM-223Asian Cuisine

3

Total Credit Hours:24

Total Credit Hours: 30

Specific Program Notes


  1. Students enrolled in this program are NOT REQUIRED to successfully complete a course in basic algebra if indicated by by the Accuplacer Test, unless they choose the college math/computer science elective.
  2. Those who hold current ServSafe Food Protection Certification will receive credit for HRM-102.
  3. Those who hold NOCTI Certification in Culinary will receive credit for HRM-103.
  4. Students who choose this certificate will be able to transfer all 30 credits into the 60-credit AAS  program at Bergen Community College.