Culinary Arts and Science

Associate in Applied Science Degree

This degree program addresses the need for more diverse opportunities in the field of culinary arts. Students learn how to cook professionally in a production kitchen and also have the opportunity to explore specialized interests such as food styling, food science and other studies of the culinary arts. The program’s curriculum is based on a solid foundation of classical and modern American cuisine but also provides students with the opportunity to build their own career interests as they learn how to prepare and serve food in a safe manner.

Transfer opportunities are available for students who wish to complete a more advanced degree in Hospitality Management, Culinary Arts or other related studies.

For more information, visit the Culinary Arts and Science website.

Please visit the Hospitality Management catalog page for information on that program.

AAS Culinary Arts and Science

(P3425)

General Education Foundation
Communication6
English Composition I
English Composition II
Math-Science-Technology3-4
Math/Science/Technology Elective
Social Science or Humanities3
General Education Electives8
Choose from General Education Course List
General Education Foundation Credits20-21
Specialized Culinary Core
HOS-100Serv-Safe Food Handling1
HOS-101Introduction to Food3
HOS-102Food Management3
HOS-103Food Production3
HOS-105Food Science and Nutrition3
HOS-106Success in Hospitality1
HOS-117Introduction to Baking3
HOS-118Introduction to the Hospitality Industry3
HOS-121Advanced Baking3
HOS-210Dining Room Management3
HOS-211Human Resource Management in the Hospitality Industry3
HOS-213Food and Beverage Purchasing and Cost Controls3
HOS-233Food as Art3
HOS-235Restaurant Operations3
Choose four (4) credits from below electives4
International Cuisines
American Regional Cuisine
Italian Cuisine
Chinese Cuisine
Latin Cuisines
Hospitality Co-op/Internship (Select One of the Following Courses)1-3
Cooperative Work Experience Hospitality (45-100 Hours)
Cooperative Work Experience Hospitality (90-200 Hours)
Cooperative Work Experience Hospitality (135-300 Hours)
Internship Work Experience Hospitality (45-100 Hrs)
Internship Work Experience Hospitality (90-200 Hours)
Internship Work Experience Hospitality (135-300 Hours)
Specialized Culinary Core Credits43-45
Total Credits63-66

Culinary Arts

A Culinary Arts and Science Certificate of Achievement

(P0420)

This Certificate of Achievement is designed to fulfill the needs of students working in the hospitality field either as preliminary training to the career or as continuing education within the industry. The coursework provides basic skills and training in the many areas of food safety, production and management.

Culinary Arts – Certificate and Options
HOS-100Serv-Safe Food Handling1
HOS-101Introduction to Food3
Select one of the following options:6
Culinary Arts
Food Management
Food Production
Baking Arts
Introduction to Baking
Advanced Baking
World Cuisines
Choose six credits from these courses:
International Cuisines
American Regional Cuisine
Italian Cuisine
Chinese Cuisine
Latin Cuisines
Culinary Arts – Certificate and Options Credits10
Total Credits10

Mark Cosgrove, CHE
Chairperson, Hospitality Management & Culinary Arts
Associate Professor, Hospitality Management
MALS, Monmouth University
B.S., LaSalle College
A.O.S., Culinary Institute of America
SCC 241A   973-328-5652   mcosgrove@ccm.edu

Courses

Course usage information

HOS-100. Serv-Safe Food Handling. 1 Credit.

LECT 1 hr
Students are introduced to the basic principles and guidelines of sanitation and food safety in a professional food service environment. Topics include foodborne illness, microbiology, food allergens and facility sanitation. This course provides the benchmark to begin work in a safe food production environment. Included in the course is the opportunity to receive one NRAEF Certificate (Serv-Safe Food Handling) towards the ManageFirst Certification.

Course usage information

HOS-101. Introduction to Food. 3 Credits.

LECT 2 hrs, LAB 2 hrs
The modern kitchen offers a multitude of opportunities to explore the world of food. From the equipment available to the bounty of fresh and processed foods that can be obtained and prepared by both the novice and the more experienced cook, this course presents an introduction to the culinary arts. While the topics are basic,the course is also a foundation to more advanced studies in food.
Additional Fees: Course fee applies.

Course usage information

HOS-102. Food Management. 3 Credits.

LECT 3 hrs
The management of food and related costs in the professional environment is an underlying factor throughout the hospitality industry. This course provides the framework from which to examine any organization and understand the principles by which they operate and manage food production. Included in the course is the opportunity to receive one NRAEF certificate in Controlling Costs towards the ManageFirst Certification.

Course usage information

HOS-103. Food Production. 3 Credits.

LECT 2 hrs, LAB 2 hrs
The production of food in the professional environment is a demanding and time-consuming process which requires great skill. This course provides the framework from which to examine any organization and understand the principles and processes by which they prepare and manage food production. Included in the course is the opportunity to receive one NRAEF Certificate in Food Production towards the ManageFirst Certification.
Prerequisites: HOS-101 or equivalent
Corequisites: HOS-101 or equivalent
Additional Fees: Course fee applies.

Course usage information

HOS-105. Food Science and Nutrition. 3 Credits.

LECT 2 hrs, LAB 2 hrs
This course covers the role of nutrition in food and health and the impact nutrition has on the food service industry. Students learn basic nutrition concepts and discuss current findings and controversies. Topics include foods, labels, recipes and menus for nutritional benefits, and plan diets. In laboratory sessions, students apply their knowledge of nutritional concepts to make healthier food. Included in the course is the opportunity to receive one NRAEF Certificate (Nutrition) toward the ManageFirst Certification.
Prerequisites: HOS-100
Corequisites: HOS-100
Additional Fees: Course fee applies.

Course usage information

HOS-106. Success in Hospitality. 1 Credit.

LECT 1 hr
This course is designed to offer first-year students in Hospitality a comprehensive approach to success at CCM and in future career endeavors in the Hospitality Industry. An introduction to academic responsibility and personal growth will lead to thoughtful consideration of career goals. The planning, defining and organizing for success will be addressed on an individual basis in relation to the educational and career goals at CCM and in the future.

Course usage information

HOS-111. Conversational Spanish in Hospitality. 1 Credit.

LAB 2 hrs
Topics covered in this course focus on the importance of building a welcoming work environment and encouraging diversity with a Spanish employee. The hospitality industry includes hotels, restaurants, banquet halls, hospitals, schools, office buildings, government buildings, cruise ships and operate in both the private and public sectors. The positions found in these establishments range from top-management to entry-level. Many of the positions are filled by Spanish-speaking workers who have the skills to fulfill the job requirements; however, many do not speak English. The industry is recognizing this communication barrier among their employees, and the purpose of this class is to help the student become better acquainted with the Spanish language in the hospitality industry focusing on vocabulary and grammar.

Course usage information

HOS-117. Introduction to Baking. 3 Credits.

LECT 2 hrs, LAB 2 hrs
This is an introductory course in baking. This class introduces the student to the fundamental principles within a bakeshop and pastry kitchen. The student learns the basic baking ingredients and how they are used; weights, measurements, equipment and importance of accuracy; and basic procedure common to bakery formulas. Student create and bake breads, quick breads, muffins and assorted pies.
Additional Fees: Course fee applies.

Course usage information

HOS-118. Introduction to the Hospitality Industry. 3 Credits.

LECT 3 hrs
A survey course of the hospitality industry which provides students with an overview of the role of management within the profession. Fundamentals of lodging management including luxury, convention, all-suite, gaming and resort hotels, and food service management, including restaurants, catering, and institutional and business food service are studied. In addition, travel and tourism, recreation and leisure management (theme parks, clubs and public parks), meeting and event sales, planning and management, senior living services and support infrastructure, and casino and gaming management, as the balance of the eight areas which comprise the main business segments of the hospitality industry, are studied. Basic concepts of ownership, franchising, management, human resources, marketing, cost control, facilities management, service and career opportunities are examined.

Course usage information

HOS-120. Hotel/Hospitality Management. 3 Credits.

LECT 3 hrs
This course provides Hospitality Management students and aspiring hotel management professionals within the industry strong conceptual management underpinnings while addressing the unique requirements of lodging managers. Students are taken on a department-by-department tour of a full-service hotel. The organization and operation of lodging properties are analyzed from the perspective of the front office manager. This course combines discussions of hotel departmental managerial responsibilities, roles and practices with information directly relevant to careers in lodging management. Students learn about the procedures effective managers use to ensure their hotels and, thus, their own ultimate success.

Course usage information

HOS-121. Advanced Baking. 3 Credits.

LECT 2 hrs, LAB 2 hrs
This course is a continuation of the baking methods and formulas presented in Introduction to Baking. Students prepare a variety of cakes and icings and learn to apply a variety of decorating styles and techniques. In addition, students create advanced yeast bread, pies, tarts, mousses and chocolates. Emphasis is also placed on dessert plating and presentation which will be covered during the combined lecture and laboratory classes.
Prerequisites: HOS-117
Additional Fees: Course fee applies.

Course usage information

HOS-123. International Cuisines. 3 Credits.

LECT 2 hrs, LAB 2 hrs
The study of the world of food and the cuisines of different cultures is one of the growing trends in the United States. Our modern culture brings together a multitude of different possibilities in the kitchen and is a fascinating and wide-ranging study of both practice and theory. This class will prepare menu items from around the world to delight the mind and expand the individuals cooking experience in a production kitchen.
Additional Fees: Course fee applies.

Course usage information

HOS-126. American Regional Cuisine. 1 Credit.

LAB 2 hrs
American Regional Cuisine celebrates the diversity, distinction and delectable essences of American cooking. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.
Additional Fees: Course fee applies.

Course usage information

HOS-127. Italian Cuisine. 1 Credit.

LAB 2 hrs
From savory soups to sweet desserts, students study Italian cooking in the same manner as a typical menu. Recipes are drawn from every part of the meal and offer a wide range of culinary styles. The course provides a fascinating introduction to the widely diverse cuisine of Italy.
Additional Fees: Course fee applies.

Course usage information

HOS-128. Chinese Cuisine. 1 Credit.

LAB 2 hrs
Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of 4,000 years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets and ordinary people, the selection, preparation and consumption of food is much more than a matter of sustenance in Chinese tradition. This course examines several of these factors while preparing and sampling traditional Chinese dishes.
Additional Fees: Course fee applies.

Course usage information

HOS-129. Latin Cuisines. 1 Credit.

LAB 2 hrs
Latin Cuisines investigates the origins of modern Iberian, Caribbean, Central, and South American cooking and develops the student knowledge of these areas. The many similarities are only a starting point for the incredible diversity that is modern Latin Cuisine. The class will produce full Latin menus based on different periods and areas of the global community.
Additional Fees: Course fee applies.

Course usage information

HOS-201. Marketing and Event Planning. 3 Credits.

LECT 3 hrs
The field of event planning is one of the most exciting and dynamic aspects of the hospitality industry. In order to be successful, the marketing of not just the business but also the individual is of primary importance. This course offers the opportunity to experience actual event planning while also studying menu, restaurant and personal marketing in relation to the hospitality industry.

Course usage information

HOS-210. Dining Room Management. 3 Credits.

LECT 2 hrs, LAB 2 hrs
Practical training in the operations and practices of a modern dining room. Students will learn the techniques needed to work and succeed as a management professional in the dining environment. The importance of customer service will culminate with the operation of a theoretical restaurant and individual catering experiences as Dining Room staff and management.
Prerequisites: HOS-102
Additional Fees: Course fee applies.

Course usage information

HOS-211. Human Resource Management in the Hospitality Industry. 3 Credits.

LECT 3 hrs
This course applies human resource management principles to the hotel and restaurant industry. Topics covered include recruitment, training, motivation, job descriptions and alternative personnel policies. The course emphasizes the vital role of the diversity within the industry. Students will consider human resources in the context of a complete operating business. Included in the course is the opportunity to receive one NRAEF Certificate in Human Resources towards the ManageFirst Certification.

Course usage information

HOS-213. Food and Beverage Purchasing and Cost Controls. 3 Credits.

LECT 3 hrs
A more advanced course dealing with the concepts of selection and procurement in the hospitality industry. Special emphasis is given to food cost, the purchasing function, procurement and inventory controls. In addition, forecasting, budgeting, cash management, and profit and loss statements also are studied. Included in the course is the opportunity to receive one NRAEF certificate (Inventory and Purchasing) towards the ManageFirst Certification.
Prerequisites: HOS-102
Corequisites: HOS-102.

Course usage information

HOS-215. Bar and Beverage Service Management. 3 Credits.

LECT 3 hrs
A comprehensive study of food and beverage managerial principles, with an emphasis on alcoholic beverages. The manufacture, distribution, control procedures, legal aspects, integrity issues and the responsible service of alcoholic beverages are studied. Students gain product knowledge of distilled spirits, wines and beers, including an examination of contemporary non-alcoholic beverage alternatives. The opportunity for two NRAEF certificates is included in the course (Serv-Safe Alchohol and Bar & Beverage Management).

Course usage information

HOS-221. Cooperative Work Experience Hospitality (45-100 Hours). 1 Credit.

COOP 1 hr
This course provides students enrolled in the Hospitality programs with job-oriented training and practical work experience in a work environment prior to permanent employment amounting to between 45 and 100 hours in duration. The course may be taken in fulfillment of a requirement or as an elective in the Hospitality curricula. Students desiring to participate in this experience should make their intention known to the department chair at the beginning of their second semester.
Prerequisites: Permission of department chair
Corequisites: HOS-224.

Course usage information

HOS-222. Cooperative Work Experience Hospitality (90-200 Hours). 2 Credits.

COOP 2 hrs
This course provides students enrolled in the Hospitality programs with job-oriented training and practical work experience in a work environment prior to permanent employment amounting to between 90 and 200 hours in duration. The course may be taken in fulfillment of a requirement or as an elective in the Hospitality curricula. Students desiring to participate in this experience should make their intention known to the department chair at the beginning of their second semester.
Prerequisites: Permission of department chair
Corequisites: HOS-224.

Course usage information

HOS-223. Cooperative Work Experience Hospitality (135-300 Hours). 3 Credits.

COOP 3 hrs
This course provides students enrolled in the Hospitality programs with job-oriented training and practical work experience in a work environment prior to permanent employment amounting to between 135-300 hours in duration. The course may be taken in fulfillment of a requirement or an elective in the Hospitality curricula. Students desiring to participate in this experience should make their intention known to the department chair at the beginning of their second semester.
Prerequisites: Permission of department chair.

Course usage information

HOS-227. Internship Work Experience Hospitality (45-100 Hrs). 1 Credit.

LECT 1 hr
This course provides students enrolled in the Hospitality Management and Culinary Arts Programs with job-oriented training and practical work experience in an unpaid work environment prior to permanent employment and amounting to between 45 and 100 hours in duration. The course may be taken in fulfillment of requirement or an elective in the Hospitality curricula. Students desiring to participate in this experience should make their intention known to the department chair at the beginning of their second semester.
Prerequisites: HOS-106 and permission of department chair.

Course usage information

HOS-228. Internship Work Experience Hospitality (90-200 Hours). 2 Credits.

LECT 2 hrs
This course provides students enrolled in the Hospitality Management and Culinary Arts Programs with job-oriented training and practical work experience in an unpaid work environment prior to permanent employment and amounting to between 90 and 200 hours in duration. The course may be taken in fulfillment of requirement or an elective in the Hospitality curricula. Students desiring to participate in this experience should make their intention known to the department chair at the beginning of their second semester.
Prerequisites: HOS-106 and permission of department chair.

Course usage information

HOS-229. Internship Work Experience Hospitality (135-300 Hours). 3 Credits.

LECT 3 hrs
This course provides students enrolled in the Hospitality Management and Culinary Arts Programs with job-oriented training and practical work experience in an unpaid work environment prior to permanent employment and amounting to between 135 and 300 hours in duration. The course may be taken in fulfillment of requirement or an elective in the Hospitality curricula. Students desiring to participate in this experience should make their intention known to the department chair at the beginning of their second semester.
Prerequisites: HOS-106 and permission of department chair.

Course usage information

HOS-232. Principles of Travel and Tourism. 3 Credits.

LECT 3 hrs
Principles of travel and tourism offer Hospitality Management majors, other students, and aspiring travel and tourism professionals a comprehensive overview of the principles, practices and philosophies of this interdisciplinary segment of the hospitality industry. Major concepts, including the economics, history, career opportunities, global perspective, worldwide organizations, modes of travel and related services, providers and destination pursuits, are studied.

Course usage information

HOS-233. Food as Art. 3 Credits.

LECT 2 hrs, LAB 2 hrs
This course introduces students to the art of food styling, food photography, garde manger and cake decoration. Topics covered include how to prepare, arrange, preserve food photo shoot, techniques on how to prepare pƒt‚s, terrines and fresh cheese. This course covers the art and science of cake preparation, assembly and decoration. Students have the opportunity to create a portfolio of work.
Prerequisites: HOS-100, HOS-101, HOS-102
Additional Fees: Course fee applies.

Course usage information

HOS-234. Meeting and Event Sales, Planning, and Management. 3 Credits.

LECT 3 hrs
Meeting and Event Sales, Planning and Management offers Hospitality Management majors, other students and aspiring professionals in this discipline an in-depth study of generally accepted principles and practices in this segment of the hospitality industry. Career opportunities, corporate meeting planning, catering organization and administration, and other various types of meetings and events are examined.

Course usage information

HOS-235. Restaurant Operations. 3 Credits.

LECT 2 hrs, LAB 1 hr
This course is the culmination of the student studies in Restaurant Management. The class will develop and market a restaurant concept that will be used to serve the CCM public during the semester. The operations and organization of the restaurant will be managed by the students as an experiential learning module of their overall studies in the course. One certificate from NRAEF (Food and Beverage Management) will be offered for certificatio
Prerequisites: HOS-100 HOS-210
Additional Fees: Course fee applies.

Course usage information

HOS-239. Independent Study-Hospitality Industry. 3 Credits.

LECT 3 hrs
This course is an independent work/study designed for the student on a topic that is selected in accordance with academic standards and dependent upon department chair approval.
Prerequisites: Permission of department chair.

Course usage information

HOS-240. Hotel Operations. 3 Credits.

LECT 3 hrs
In the modern Hospitality Industry managers and hotel executives must plan for a variety of business conditions that are constantly changing and developing. This course offers students the opportunity to operate a theoretical hotel property while studying the diverse elements of an ever changing environment. This course is a capstone for the Hospitality Management Program and should be taken in the last semester of studies at CCM.
Prerequisites: HOS-120.