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Program Codes:
BPA.COA
Certificate of Achievement
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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. Courses may have prerequisite and corequisite requirements. Check course descriptions for details.
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.
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. Within the lab component of the course, students will demonstrate competence and skill in the preparation of various doughs, custards, foams, and frozen desserts as well as sauces, garnishes and restaurant plating techniques.
The course presents the art and science of quality cake preparations to include sponges, icings, meringues and mousse. An introduction to tempered chocolate and basic candies is provided. Within the lab component of the course, students will demonstrate competence and skill in the assembly and decoration of both classic and modern cakes, including wedding cakes.
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.
Graduates of the Program will be able to:
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/
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