Program Codes:
CULI.AAS
Associate in Applied Science
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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.
HCD-104
HCD-102 if not already taken.
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.
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.
HCD-108
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. Within the lab component of the course, students will work in teams to demonstrate advanced culinary techniques and skills in the preparation of foods from a variety of cuisines.
Explores entrepreneurial opportunities in the food industry, business trends, and how to conduct a feasibility study for a food business.
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. Within the lab component of the course, students will work in teams to demonstrate competence and skill in the preparation of baked goods, pastries, and desserts using specialized equipment.
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.
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 is included. Within the lab component of the course, students will use industry software to develop a variety of promotions and guest merchandising materials designed to increase sales volume in beverage operation. Students will be eligible to sit for the industry certification exam.
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. Within the lab component of the courses, students will demonstrate competence and skills in the creation of classical food specialties such as sculptures, aspics, pates, chaudfroids, terrines, galantines, and sauces.
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.
Students must select courses with the GE MST designation and with the BIO, CHM, PHY and SCI course codes.
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 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: 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.