The goal of the Hospitality Management program is to develop 21st century culinary and hospitality professionals through high quality practical, theoretical, and analytical course work. The program emphasizes culinary arts, catering, and hospitality and lodging. Students pursue their studies through active learning and mentoring opportunities with a focus on leadership, critical thinking, personal growth as well as interaction with industry professionals both in class and in their chosen field. Through the externships, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. The program offers concentrations in the following areas: Culinary Arts, Baking and Pastry Arts, Catering and Event Planning, and Hospitality/Lodging.
The Event Planning and Management Certificate program provides a comprehensive foundation for a career in event planning and catering. The program begins with an introduction to various facets of the event industry where students identify the key areas that base different types of events and venues. After learning classroom theory, students then apply their knowledge by planning, preparing, budgeting, executing, and following up from real-life events in student-run restaurant and meeting room settings. Students who wish to advance to a two-year degree can transfer all 30 credits into the 60-credit AAS degree at Bergen Community College.
Students taking the Floral Design Certificate are exposed to the materials and creative processes of the florist and interior landscaping industries. The role that both the physical and environmental setting has on the elements of design (color, texture and form) and aesthetic considerations are dealt with in laboratory and lecture projects.
The Hospitality Management Certificate Program is designed to introduce students to the contemporary hospitality industry through high quality practical, theoretical, and analytical course work. The program covers various facets of hospitality including hotels, restaurants, bars, catering, event planning, travel, lodging, and foodservice. It is designed also to aid working professionals who wish to increase their job value by refreshing their customer service and leadership skills. Additionally, basic food preparation, menu planning, food purchasing, budgeting and beverage management are introduced. Typically, students can complete the certificate program in two semesters. This certificate program is embedded into the AAS degree program. Students who wish to advance to a two-year degree can transfer all 30 credits into the 60-credit AAS degree at Bergen Community College.