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Program Codes:
BPA.COA
Certificate of Achievement
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, cook, sous chef or management trainee. They are eligible for certification in several course areas by the American Hotel and Lodging Association and the National Restaurant Association. Students may choose the Hotel-Motel Management Option, the Restaurant Food Service Management Option, or the Culinary Arts Management Option which prepares students to work in hotels, motels, resorts, restaurants, clubs, cruise ships, catering centers and health care facilities.
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.
Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
Building on skills developed in HCD-106: Baking Fundamentals, this course will provide students with a thorough understanding of advanced pastry techniques. The preparation of various doughs, custards, foams and frozen desserts will be taught with an emphasis on sauces, garnishes and restaurant plating techniques.
The course presents the art and science of quality cake preparations to include sponges, icings, meringues and mousse. The course will also cover assembly and decoration of both classic and modern cakes, including wedding cakes. An introduction to tempered chocolate and basic candies is provided.
Students practice acquired skills in baking and pastry arts in a 180-hour approved externship site under the supervision of professional bakers and pastry chefs. Note: Baking and Pastry Arts Certificate students only.
Contact Name: Professor Mary-Pat Maciolek, department chair
Contact Phone: 732.906.2538
Contact Email: MMaciolek@middlesexcc.edu
Department Web: http://www2.middlesexcc.edu/academics/academic-departments/hospitality-culinary-arts-and-dietetics.html
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