Culinary Arts /Hospitality

The Hotel/Restaurant/Hospitality and Culinary Arts Programs were instituted in 1974 and have kept pace with the needs of employers and employees in the Hospitality industry.  The department provides the knowledge and skills required in a rapidly expanding field.  Students will understand the regulations and standards which govern hospitality, and become proficient in food preparation, purchasing and all phases of the Culinary Arts.

Graduates of the Hotel/Restaurant/Hospitality degrees and Culinary Arts Certificate programs are eligible for middle management and culinary positions in hotels, restaurants, food service companies and many other related areas of the profession. Also, employment in hospitality settings requires training in what are relatively new academic disciplines.  The job projection for new graduates with a realistic outlook, flexibility and good communication skills is extremely good.

Located at the Paramus campus, the department has programs which include Associate in Applied Science, Associate in Science degrees and several certificate options in both Management and Culinary Arts.

Program features include:

  • Two well-equipped commercial kitchens;
  • A formal table-service restaurant on campus (The Bergen Room), where students gain experience operating a public restaurant;
  • An informal public cafeteria (Ender Hall Cafeteria) also operated by the students;
  • Faculty who are experienced in all areas of management and culinary arts;
  • Day and evening classes;
  • Distance Learning classes.

A limited number of classes are also offered at Bergen Community College at the Meadowlands in Lyndhurst.


Helpful Resource

USDA National Nutrient Database for Standard Reference, Release 22 Nutrient Lists

This directory contains reports of selected food items and nutrients in SR22. These reports are sorted either by food description or in descending order by nutrient content in terms of common household measures. The food items and weights in these reports are adapted from those in 2002 revision of Home and Garden Bulletin No. 72, Nutritive Value of Foods.