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 Certificate of Achievement in Baking introduces the student to hands-on quality baked products which include yeast breads, puff pastry, quick breads, cakes, pies, as well as decorating techniques. Obtaining these skills, the student becomes eligible to work in various settings where high quality freshly baked products are prepared both small and large scale. Graduates are eligible for positions in retail, lodging, catering and in restaurants.
The Culinary Arts Certificate Program is designed to prepare entry-level or working food service professionals to increase their job value or refresh their culinary preparation and leadership skills in the introductory kitchens and the on-campus student-run full-service restaurant. 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.
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.
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.
The Certificate of Achievement in Professional Cooking prepares the student to make high quality foods and baked products for various food service settings in restaurants, hotels, country clubs, retail markets, contract dining, tourism and other types of establishments. Students and graduates are eligible for positions in the culinary and banquet departments of hotels, restaurants, food service companies and other related areas of the hospitality industry.