Program Codes:
HRIC.AAS
Associate in Applied Science
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.
Below are required courses and recommended course groupings and sequences for program completion.
This course defines computers and computer applications and their use in business, industry and government. Students completing this course will be computer fluent. Students will understand the capabilities and limitations of computers and know how to use them. In addition, students will understand computers and their ethical, legal and societal implications. Topics include the history of computers, hardware devices, software programs, terminology, privacy of information, ethical behavior and the influence of computers on people and society. Hands-on experience includes: using a Windows operating system, a word processor, designing and implementing spreadsheets and producing presentations. This course is recommended for anyone who will be involved with computers and the use of computer application software.
Through a variety of writing projects requiring competence in clear, correct, and effective English, students will use inferential and critical skills in the process of composing documented essays. Extensive reading materials serve as structural models and as the bases for discussion and for the writing of essays involving response, analysis, and synthesis.
A passing score on the College placement test or a grade of “C” or better in ENG-010
HCD-104
Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
Appropriate score on the College placement test, MAT-013 or departmental approval
Through a variety of writing projects requiring competence in clear, correct, and effective English, students will use inferential and critical skills in the process of composing argument synthesis essays. Students will engage in formal written argumentation based on extensive reading and analysis of complex texts. Through the research process, students will locate, analyze, and synthesize scholarly sources to advance their own informed positions on relevant issues in the composition of a formal research paper.
A grade of “C” or better in ENG-121
The principles of quantity food production. Emphasis is on designing and costing of menus, managing food production in a commercial kitchen, and the development of foodservice management skills.
HCD-108
Explores entrepreneurial opportunities in the food industry, business trends, and how to conduct a feasibility study for a food business.
The study of professional cooking based on a knowledge of ingredients and procedures with an emphasis on classical culinary methods, menu planning, and influences on modern American cuisine.
Provides a psychological basis for the understanding of human behavior. A survey of fundamentals that are necessary for subsequent psychology courses. Topics include but are not limited to: learning, motivation, cognition, personality, abnormal behavior, development and social psychology.
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.
The application of management techniques through the experience of planning and managing luncheons catered by students in the HCD programs. The course provides opportunities to apply principles of menu planning, food cost controls, sanitation, food production, employee supervision, marketing and guest service.
An introduction to planning, equipping, staffing, operating, and marketing, regulations and terms of the trade as they relate to purchasing, control, merchandising and bar management. The identification, use and service of wines and other alcoholic beverages. Industry Certification.
Choose one course designated in the course descriptions as General Education Social Science - GE SS
Choose one course designated in the course descriptions as General Education Humanities - GE HUM
The art of cold food production: food decorating and styling techniques are presented. Classical food specialties such as sculptures, aspics, pates, chaudfroids, terrines, galantines, and sauces are prepared.
Principles and management of cost control systems for planning, controlling and analyzing costs related to food, labor, and other expenses in food service operations. Complemented by the principles and theories of food procurement, including management, safety and ethical considerations in the procurement process. Industry Certification.
Students must select courses with the GE-MST designation from the subject codes of BIO, CHM, PHY or SCI.
Physical/Health Education Elective
The externship is designed to develop and refine culinary and food production skills through an approved on-site industry experience. Externs will work 180 hours under the supervision of qualified chefs and/or foodservice managers.
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