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-101 | Introduction to Hospitality Management | 3 |
| HRM-102 | Food Protection and Safety | 3 |
| HRM-103 | Professional Food Preparation Techniques | 3 |
| HRM-106 | Menu Planning and Nutrition | 1 |
| HRM-110 | Introduction to Baking | 3 |
| WRT-101 | English Composition I | 3 |
| Total Credit Hours: | 16 |
Second Semester
| |
General Education Elective* |
3 |
| HRM-202 | Quantity Food Production and Services | 3 |
| - | or | |
| HRM-206 | Commercial Restaurant Operation | 3 |
| HRM-203 | Beverage Management | 2 |
| HRM-205 | Restaurant Service Management | 3 |
| - | Plus ONE of the following courses: | |
| HRM-211 | American Regional Cuisine | 3 |
| HRM-212 | International Cuisine | 3 |
| HRM-213 | Garde-Manger | 3 |
| HRM-223 | Asian Cuisine | 3 |
| HRM-105 | Culinary Nutrition | 3 |
| HRM-112 | Charcuterie and Butchering | 3 |
| Total Credit Hours: | 14 |
General Education Requirements
| |
General Education Elective* |
3 |
| WRT-101 | English Composition I | 3 |
| Total Credit Hours: | 6 |
Restricted Program Requirements
| Gen Ed |
General Education Elective* |
3 |
| HRM-101 | Introduction to Hospitality Management | 3 |
| HRM-102 | Food Protection and Safety | 3 |
| HRM-103 | Professional Food Preparation Techniques | 3 |
| HRM-110 | Introduction to Baking | 3 |
| HRM-202 | Quantity Food Production and Services | 3 |
| - | or | |
| HRM-206 | Commercial Restaurant Operation | 3 |
| - | Plus ONE of the following courses: | |
| HRM-105 | Culinary Nutrition | 3 |
| HRM-211 | American Regional Cuisine | 3 |
| HRM-212 | International Cuisine | 3 |
| HRM-213 | Garde-Manger | 3 |
| HRM-223 | Asian 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.
*General Education Electives
- 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.
- Those who hold current ServSafe Food Protection Certification will receive credit for HRM-102.
- Those who hold NOCTI Certification in Culinary will receive credit for HRM-103.
- Students who choose this certificate will be able to transfer all 30 credits into the 60-credit AAS program at Bergen Community College.