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Program Codes:
CULI.AAS
Associate in Applied Science
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Culinary Arts is a great major for those who are passionate about food, cooking, and hospitality. In the Culinary Arts program, students acquire the necessary practical, theoretical, and creative skills for employment in one of the nation’s fastest growing industries. The comprehensive combination of course work and hands-on training in the foods lab will prepare the graduate for a successful career in the culinary industry. The Culinary Arts program, coordinated by our ACF Chef, requires a 180-hour externship in the field, providing you with real-life experience under the supervision of qualified chefs and/or foodservice managers in local properties, as part of the Disney College Program, or at Apicius/Florence University of the Arts. Culinary Arts graduates are eligible for certification in several course areas by the American Hotel and Lodging Association and the National Restaurant Association.
Graduates of the Program will be able to:
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.
HCD-104
HCD-102 if not already taken.
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.
Algebra I, MAT-013, or the equivalent as demonstrated through multiple measures.
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
HCD-108
Choose one course designated in the course descriptions as General Education Humanities GE HUM
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.
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/
HCD graduates who begin at MC and transfer to prestigious colleges and universities such as The Culinary Institute of America, Fairleigh Dickinson University, Johnson & Wales University, Montclair University, New York University, Rutgers University, Saint Elizabeth University, and Stockton University can be offered full credit transfers with scholarship opportunities, saving between $6,000 and $39,000 per year. Beginning your education at MC will cost substantially less and offer an exemplary education from professors with extensive experience in the industry.
HCD graduates who begin at MC and transfer to prestigious colleges and universities such as The Culinary Institute of America, Fairleigh Dickinson University, Johnson & Wales University, Montclair University, New York University, Rutgers University, Saint Elizabeth University, and Stockton University can be offered full credit transfers with scholarship opportunities, saving between $6,000 and $39,000 per year. Beginning your education at MC will cost substantially less and offer an exemplary education from professors with extensive experience in the industry.
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.
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