The Certificate in Professional Cooking is designed to prepare entry-level or working food service professionals to enhance hands-on skills or refresh their culinary expertise. Students will be ready to make high-quality foods for various food service settings in restaurants, hotels, country clubs, retail markets, contract dining, tourism, and other types of establishments. Students in this certification program will be able to meet and exceed industry standards and expectations in this growing field.
The program is open to all students 18 years and older, regardless of ability and/or experience in the culinary area. This program prepares students for TIPS certification in beverage management and ServSafe certification in food safety and alcohol service.
These courses allow students the opportunity to participate in college division courses with matriculated students. Students with the Certificate in Professional Cooking can transfer all 18 credits into a 30 credit certificate and/or a 60 credit AAS degree program at Bergen Community College if they wish to advance.
Total Seven (7) Courses: Equivalent to 18 Credits if applied to a two-year Associate of Applied Science (A.A.S.) degree at Bergen Community College.
SD-087 Introduction to Hospitality Management
SD-008 Professional Food Preparation Techniques
SD-066 Food Protection and Safety
SD-067 Menu Planning and Nutrition
SD-303 Commercial Restaurant Operation
The courses are listed in a recommended sequence as some of the courses have prerequisites. Students need to take SD-087 Introduction to Hospitality Management and SD-008 Professional Food Preparation Techniques first and SD-303 Commercial Restaurant Operation as their final course.