Associate of Applied Science in
A.A.S. in Culinary Arts Hudson County Community College
Introduction
This degree program provides comprehensive two-year training in culinary arts, preparing students for entry-level restaurant and foodservice positions as chefs, station chefs, sous-chefs, bakers, and restaurant managers. Required courses introduce students to all facets of food service operations, including food preparation, nutrition, purchasing procedures, menu planning, equipment, and table service. The 600-hour externship trains students in fine restaurants and hotels. HCCC's Culinary Arts Institute, opened in 2005, is equipped with an elegant dining room, modern instructional kitchens, and classrooms.
Curriculum
Culinary Arts AAS General Education Requirements
- ENG-101 College Composition I
- ENG-102 College Composition II or ENG-103 Technical Report Writing
- CSC-100 Introduction to Computers & Computing
- 2 courses in Social Science and/or Humanities Elective
- ENG-112 Speech
- HUM-128 Food and Culture
Culinary Arts AAS Major Requirements
- CSS-100 College Student Success
- CAI-114 Table service I
- CAI-115 Food Sanitation & Culinary Principles
- CAI-117 Production Kitchen Skills I
- CAI-118 Pantry and Breakfast Cookery
- CAI-119 Bakeshop I
- CAI-121 Product Identification & Purchasing
- CAI-127 Production Kitchen Skills II
- CAI-128 Introduction to Garde Manger
- CAI-129 Bakeshop II
- CAI-214 Advanced Table service III
- CAI-125 Externship I
- CAI-217 Advanced Kitchen - International
- CAI-218 Intermediate Garde Manger
- CAI-224 Advanced Table service IV
- CAI-225 Externship III
- CAI-227 Advanced Kitchen-Classical
- CAI-228 Advanced Garde Manger
Take CAI-210 CAI-223 or BIO-201;
- CAI-210 Menu and Facilities Design
- CAI-223 Food, Beverage, and Labor Cost Control
- BIO-201 Practical Nutrition