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Are you passionate about food? Do you enjoy making people smile when they eat your dish? Make your dreams a reality and enroll at the Culinary Arts Institute today. This degree program will provide you a comprehensive training in all aspects of culinary arts. You will be taught by expert chefs with many years of experience and talent who will show you the fundamental techniques you need to succeed in the industry.
Enjoy small and affordable classes that are local and easily accessible, where you will experience one-on-one, hands-on instruction. Take advantage of the largest and most modern instructional kitchens in NJ to help you reach your dreams. Start working on your career today!
American Culinary Federation Education Foundation (ACFEF) accreditation of AAS Culinary Arts, Certificate - Culinary Arts, AAS Culinary Arts-Baking and Pastry Option, Certificate - Baking and Pastry Arts is valid until 06/30/2024. The AAS Culinary Arts and Certificate Culinary Arts have been accredited continuously since 06/30/1997.
This degree program provides comprehensive two-year training in culinary arts, preparing students for entry-level restaurant and food service positions as chefs, station chefs, sous-chefs, bakers, and restaurant managers. Required courses introduce students to all facets of food service operations, including food preparation, nutrition, purchasing procedures, menu planning, equipment, and table service. The 600-hour externship trains students in fine restaurants and hotels. HCCC's Culinary Arts Institute, opened in 2005, is equipped with an elegant dining room, modern instructional kitchens, and classrooms.
Complete the following courses:
|ENG-101 College Composition I|
ENG-102 or ENG-103
|ENG-102 College Composition II|
|ENG-103 Technical Report Writing|
Complete the following course:
|CSC-100 Intro to Computers and Computing|
Complete 2 courses in Social Science and/or Humanities Elective.
Complete the following:
ENG-112 and HUM-128
|HUM-128 Food and Culture|
|CSS-100 College Student Success|
Complete the following courses:
|CAI-114 Tableservice I|
|CAI-115 Food Sanitation and Culinary Principles|
|CAI-117 Production Kitchen Skills I|
|CAI-118 Pantry and Breakfast Cookery|
|CAI-119 Bakeshop I|
|CAI-121 Product Identification and Purchasing|
|CAI-127 Production Kitchen Skills II|
|CAI-128 Introduction to Garde Manger|
|CAI-129 Bakeshop II|
|CAI-214 Advanced Tableservice III|
|CAI-125 Externship I|
|CAI-217 Advanced Kitchen - International|
|CAI-218 Intermediate Garde Manger|
|CAI-224 Advanced Tableservice IV|
|CAI-225 Externship III|
|CAI-227 Advanced Kitchen-Classical|
|CAI-228 Advanced Garde Manger|
TAKE CAI-210 CAI-223 OR BIO-201;
|CAI-210 Menu and Facilities Design|
|CAI-223 Food, Beverage, and Labor Cost Control|
|BIO-201 Practical Nutrition|
With over 10 labs, we are the largest and most modern culinary program in the State of New Jersey.
|First-time, full-time cohort||150||141||102||74||72||46||65||45|
|Graduated within 3 years||26||19||12||9||11||6||11||8|
|3-year graduation rate||17%||13%||12%||12%||15%||13%||17%||18%|
|Graduated within 6 years||38||30||20||16||14||n/a||n/a||n/a|
|6-year graduation rate||25%||21%||20%||22%||19%||n/a||n/a||n/a|
Career options with median hourly wages within a five-mile radius of Hudson County.