Program Codes: HOSP.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 in a variety of areas such as hotel, restaurants, resorts, cruise lines, catering centers, and health care facilities. Graduates are eligible for certification in several course areas by the American Hotel and Lodging Association and the National Restaurant Association.
Below are required courses and recommended course groupings and sequences for program completion.
Through a variety of writing projects requiring competence in clear, correct, and effective English, students 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.
RDG-011 may be taken as a co-requisite if not previously completed with a grade of "C" or better.
The study of food: ingredient knowledge, cooking techniques, food science, and recipes. Emphasis is on the development of professional culinary skills. Within the lab component of the course, students will work in teams to demonstrate competence and skill in professional food preparation and production using commercial food equipment.
Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
This course is primarily for liberal arts students interested in the practical applications of mathematics. Topics surveyed include problem solving and data analysis, mathematical modeling, the financial applications of probability and statistics, inductive reasoning, and financial literacy.
Appropriate score on the College placement test, successful completion of MAT-013 or equivalent or departmental approval.
Basic concepts and techniques of accounting principles as applied to the public hospitality industry. Emphasizes internal control departmental reports and operating statistics.
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.
A grade of “C” or better in ENG-121
The study of and application of techniques, standards, and principles of quantity cookery. Emphasis is on the flow of food production through the kitchen of food service of food service operations and the development of skills in culinary arts. Within the lab component of the course, students will work in teams to demonstrate competence and skill in quantity food production, including recipe development for quantity cookery, food costing, and preparing of quantity food products.
An introduction to the principles of effective supervision by today\'s hospitality managers. Supervisory skills that impact the working relationship between supervisors and employees. Industry Certification.
Theory and practice in front office management for small and large properties. Function and operation of systems and equipment used in the front office through the complete guest cycle. Practical application of management concepts through lab exercises and computer simulation. Industry Certification.
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. Within the lab component of the course, students will demonstrate competence in food purchasing and cost controls of a foodservice operation by preparing records necessary for sound financial operations in foodservice, including purchase orders for all major food categories and the development of food cost reports. Students will be eligible to site for the industry certification exam.
Principles and practices of hospitality marketing. Within the lab component of the course, students will demonstrate the ability to research current trends and applications in the hospitality industry and use software to create promotional media and marketing plan focused in the hospitality industry. Students will be eligible to sit for the industry certification exam.
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.
Choose one course designated in the course descriptions as General Education Humanities (GE HUM).
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.
Contact Name: Dr. Mary-Pat Maciolek, department chair
Contact Phone: 732.906.2538
Contact Email: MMaciolek@middlesexcc.edu
Department Web: https://www.middlesexcc.edu/hospitality-culinary-arts-dietetics/
Articulation agreements with public and private institutions offer students who earn the A.A.S. degree the opportunity to transfer most of their coursework to the four-year institution. Students in specialized programs, or who earn an A.A.S. degree should discuss the transfer process with an advisor. Many colleges and universities with hotel and restaurant management programs, including Fairleigh Dickinson University, NYU, Montclair State University, Stockton University and Widener University, The Culinary Institute of America, Johnson & Wales, as well as other schools, will apply the courses taken toward a bachelor’s degree.
They receive training in restaurant and food service management, hospitality management or culinary arts. Those with limited related industry experience are encouraged to enroll in a cooperative work experience seminar that includes paid employment in the final semester. In culinary arts additional training is provided in a culinary externship.
Algebra I is a prerequisite for all majors. Algebra I competency may be verified with a passing score on the College’s placement test or by completion of the appropriate course.
Once students complete developmental coursework (if needed), the degree can be completed in two years of full-time study. They can shorten the amount of time by taking courses in the summer and winter sessions. Certificates may be completed in approximately 14 months and the certificate of achievement in approximately 2 semesters.
Yes. All of the culinary courses in the certificate program may be applied to meet the requirements for the A.A.S. degree in the Culinary Arts degree or the Hospitality Management degree.