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Schools > North America > USA > New Jersey
Bergen Community College in Paramus
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| Description / diplomas: The Hotel/Restaurant/Hospitality Management and Culinary Arts Program provides the knowledge and skills needed in a rapidly expanding hospitality industry. Our students will understand the regulations and standards which govern the industry and be proficient in food preparation, purchasing and all other phases of hospitality management. Graduates of the program are eligible for middle management positions in hotels, restaurants and food service companies as well as other related hospitality industries. The school has two fully equipped lab kitchens, a formal dining room and a lab cafeteria. An AAS degree is offered in Hospitality and Catering Management. A Certificate is offered in the Culinary Arts Bergen Community is located in the suburban area of Paramus N.J. Category: Professional | |||||||||||
The Culinary Arts Institute of Hudson County Community College in Jersey City
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| Description / diplomas: General Information: Hudson County Community College is a public, coeducational, two-year college, located in an urban campus. Founded in 1974. Accredited by Middle States Association of Colleges and Schools. Program Information: The Culinary Arts programs have been offered since 1983. Accredited by the American Culinary Federation Educational Institute (ACFEI). Several certification courses offered through the Educational Foundation of the National Restaurant Association. Program calendar is divided into semesters. Daytime students follow a 10-day cycle of classes. Evening students follow a 15 week semester of classes. Instruction involves the “total dining” concept with extensive training in classical to “cutting edge” cuisine in bakeshop, hot foods production, garde manger, table service, beverage and bar management, computerized purchasing and storeroom operations, buffet presentations, showpiece work, and menu planning. Student placement is 99%. Program Affiliation: American Culinary Federation (ACF), The International Council on Hotel, Restaurant, and Institutional Education (CHRIE), James Beard Foundation, Inc., National Restaurant Association, Les Amis d’Escoffier Society, New Jersey Restaurant Association. Areas of Study: Students may pursue a Certificate or AAS degree in Culinary Arts. The CAI also offers Proficiency Certificates in three specialized areas: Hot Food Production (Certificat de Cuisine), Cold Food Production (Certificat de Garde Manger), and Baking (Certificat de Patisserie). Students may also pursue a Certificate or AAS degree in Hospitality Management. An AAS degree program in Catering Management will be offered in Fall 2004. Special Programs: Several student exchange and externship program opportunities overseas. In the fall semester of 2001, students have been granted the option of pursuing a Bachelors or Masters degree in Culinary Arts through Fairleigh-Dickinson University at the CAI. All CAI credits are fully transferable. Application Information: Students may begin classes in January, May, and September. Applications are accepted continuously. Recommend early formal application for admission, due to high demand of programs. Category: Professional | |||||||||||
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