The Culinary Arts Certificate Program is designed to train persons for entry-level positions such as station cooks, short order cooks, breakfast cooks, and pantry personnel in the food service industry. In addition to the standard admission documents required by the College, applicants must also submit evidence of good health by having a complete physical examination.

Students must successfully complete 33 credits in two semesters of course work. The schedule may require students to attend directed studies and general education courses in the evenings during the week. Students must complete a 600-hour externship. The externship provides students with an opportunity to receive on-site training in excellent restaurants and hotels in New Jersey and the metropolitan area.