The Culinary Arts program provides training for students who wish to pursue a career in the food service industry as a professional chef or pastry chef. The core curriculum is comprised of 50 credits of general education and hospitality foundation courses, while each of the two concentrations – in Culinary Arts (CULA.AAS) and Pastry Arts (CULA.PASTRY.AAS) – is comprised of 16 credits that focus on advanced courses in the specialty area selected.
Students in either concentration will demonstrate proficiency in culinary skills and techniques that include the principles and processes of cooking and baking, proper use of knives, food presentation, menu development, and food safety and sanitation.
Students who complete the Culinary Arts program will be qualified to work in a variety of food service positions and settings, including restaurants, hotels, catering facilities, corporate dining facilities, healthcare food operations, and resorts. Those who complete the Pastry Arts concentration will be qualified for positions in hotels, fine dining restaurants and clubs, as well as a variety of positions with retail and wholesale bakeries.
Graduates of this A.A.S. program also would be eligible to transfer to Fairleigh Dickinson University to pursue a Bachelor of Arts in Individualized Studies offered through the University’s Petrocelli College of Continuing Studies. Students may also transfer to Johnson & Wales University, where many credits will be accepted. Other transfer opportunities are being developed.
Admission to the program requires, at minimum, a high school diploma or its equivalent.
SEE ALSO:
Culinology / Food Science degree program
Professional Baking certificate program
Professional Cooking certificate program
The course sequence below represents a recommended example of how this degree program can be completed in two years, presuming a Fall Term start and satisfaction of all Developmental Studies (foundation courses) requirements and prerequisites. Actual approaches toward completion depend on each student's anticipated transfer institution, career objectives, or other individual circumstances.
Students are encouraged to meet regularly with an academic advisor or Success Coach to consider options, establish plans, and monitor progress.
Code | Course (lecture/lab hours) | Credits |
To Do This Semester
|
---|---|---|---|
FIRST SEMESTER | |||
ENG 101 | English Composition I (3/0) | 3 |
✔ Meet with your faculty advisor to complete an academic plan. Make sure you are aware of any course prerequisites you may need to take, and how long it will take to complete your degree. ✔ Use your online tools: Check your MercerMail daily, utilize features of Office 365, and get to know Student Planning. ✔ Take advantage of Learning Centers or Online Tutoring to support your studies and assignments. |
HOS 100 | Hospitality Success Skills (1/0) | 1 | |
HOS 101 | Food Preparation I (1/4) | 3 | |
HOS 111 | Culinary Math (1/0) | 1 | |
HOS 118 | Sanitation and Safety in Food Service Operations (2/0) | 2 | |
HOS 185 | Table Service (1/3) | 2 | |
MAT 120 | Mathematics for Liberal Arts (3/0) | ||
OR | 3 | ||
MAT 125 | Elementary Statistics I (3/0) | ||
SECOND SEMESTER | |||
ENG 102 | English Composition II (3/0) | 3 |
✔ Transitioning to college can be challenging. Meet with your Success Coach for guidance and support. ✔ Apply for financial aid by May 1. ✔ Contact professors with questions and use their office hours to develop a connection. Talk with them to get the inside scoop on how your profession works. ✔ Be sure to visit the Career Services office to explore jobs, internships, and career information and get help with your resume and other career tools. ✔ Apply for Continuing Student scholarships at www.mccc.edu/m-scholarships. |
HOS 102 | Food Preparation II (1/4) | 3 | |
HOS 109 | Advanced Culinary Arts (1/4) | 3 | |
HOS 116 | Techniques of Healthy Cooking (1/4) | 3 | |
HOS 217 | Professional Baking I (1/4) | 3 | |
SUMMER or WINTER SESSION | |||
HOS 110 | Breakfast / Pantry (1/3) | 2 | |
HOS 289 | Culinary / Pastry Arts Internship
|
1 | |
THIRD SEMESTER | |||
HOS 115 | Food and Culture (2/2) | 3 |
✔ Keep in contact with each professor and your faculty advisor. Make sure you are on track to graduate on time. ✔ Work with Career Services to formulate plans for after you've earned this degree. ✔ Develop team and leadership skills by getting involved in activities and clubs. ✔ Apply for Continuing Student scholarships at www.mccc.edu/m-scholarships. ✔ Manage your stress! Take advantage of the MCCC pool, Fitness Center, free yoga and Zumba. Reach out for counseling or other support if you need it. Your Success Coach can connect you with resources. |
HOS 203 | Hospitality Purchasing (3/0) | 3 | |
HOS 231 | Meat, Poultry and Fish Fabrication (0/2) | 1 | |
HOS 235 | American Regional Cuisine (1/3) | 2 | |
HOS 255 | Garde Manger (1/3) | 2 | |
— — | General Education elective |
3 | |
FOURTH SEMESTER | |||
HOS 210 | Applied Kitchen Skills – Cafe (1/4) | 3 |
✔ Get ready to start your career! Begin the job application process. ✔ Discuss your career plans with your faculty advisor. S/he can help you transition successfully. |
HOS 230 | Experimental Kitchen (1/3) | 2 | |
HOS 240 | Classical Cuisine / Advanced International (1/3) | 2 | |
IST 101 | Computer Concepts with Applications (2/2)
|
3 | |
— — | Humanities general education elective | 3 | |
60 |
The course sequence below represents a recommended example of how this degree program can be completed in two years, presuming a Fall Term start and satisfaction of all Developmental Studies (foundation courses) requirements and prerequisites. Actual approaches toward completion depend on each student's anticipated transfer institution, career objectives, or other individual circumstances.
Students are encouraged to meet regularly with an academic advisor or Success Coach to consider options, establish plans, and monitor progress.
Code | Course (lecture/lab hours) | Credits |
To Do This Semester
|
---|---|---|---|
FIRST SEMESTER | |||
ENG 101 | English Composition I (3/0) | 3 |
✔ Meet with your faculty advisor to complete an academic plan. Make sure you are aware of any course prerequisites you may need to take, and how long it will take to complete your degree. ✔ Use your online tools: Check your MercerMail daily, utilize features of Office 365, and get to know Student Planning. ✔ Take advantage of Learning Centers or Online Tutoring to support your studies and assignments. |
HOS 101 | Food Preparation I (1/4) | 3 | |
HOS 111 | Culinary Math (1/0) | 1 | |
HOS 118 | Sanitation and Safety in Food Service Operations (2/0) | 2 | |
HOS 217 | Professional Baking I (1/4) | 3 | |
MAT 120 | Mathematics for Liberal Arts (3/0) | ||
OR | 3 | ||
MAT 125 | Elementary Statistics I (3/0) |
||
SECOND SEMESTER | |||
ENG 102 | English Composition II (3/0) | 3 |
✔ Transitioning to college can be challenging. Meet with your Success Coach for guidance and support. ✔ Apply for financial aid by May 1. ✔ Contact professors with questions and use their office hours to develop a connection. Talk with them to get the inside scoop on how your profession works. ✔ Be sure to visit the Career Services office to explore jobs, internships, and career information and get help with your resume and other career tools. ✔ Apply for Continuing Student scholarships at www.mccc.edu/m-scholarships. |
HOS 100 | Hospitality Success Skills (1/0) | 1 | |
HOS 102 | Food Preparation II (1/4) | 3 | |
HOS 116 | Techniques of Healthy Cooking (1/4) | 3 | |
HOS 218 | Professional Baking II (1/4) | 3 | |
HOS 219 | Professional Baking III (1/3) | 2 | |
SUMMER or WINTER SESSION | |||
HOS 110 | Breakfast / Pantry (1/3) | 2 | |
HOS 289 | Culinary / Pastry Arts Internship
|
1 | |
THIRD SEMESTER | |||
HOS 203 | Hospitality Purchasing (3/0) | 3 |
✔ Keep in contact with each professor and your faculty advisor. Make sure you are on track to graduate on time. ✔ Work with Career Services to formulate plans for after you've earned this degree. ✔ Develop team and leadership skills by getting involved in activities and clubs. ✔ Apply for Continuing Student scholarships at www.mccc.edu/m-scholarships. ✔ Manage your stress! Take advantage of the MCCC pool, Fitness Center, free yoga and Zumba. Reach out for counseling or other support if you need it. Your Success Coach can connect you with resources. |
HOS 230 | Experimental Kitchen (1/3) | 2 | |
HOS 246 | Artisanal Breads (1/3) | 2 | |
HOS 247 | Restaurant Desserts (1/4) | 3 | |
— — | General Education elective |
3 | |
FOURTH SEMESTER | |||
HOS 115 | Food and Culture (2/2) | 3 |
✔ Get ready to start your career! Begin the job application process. ✔ Discuss your career plans with your faculty advisor. S/he can help you transition successfully. |
HOS 245 | Chocolates and Confections / Retail Bakeshop (1/4) | 3 | |
HOS 249 | Advanced Pastry (1/3) | 2 | |
IST 101 | Computer Concepts with Applications (2/2)
|
3 | |
— — | Humanities general education elective | 3 | |
60 |