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

Students are encouraged to take their courses in semester sequence order.

Please note that required courses may have prerequisites. Click on each course to view details.


  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.