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2018-2019

Career Certificate

Culinary Arts

This Certificate is intended for those students who wish to enter the food industry as an entry level cook or chef, or enter a new career path in the culinary arts.

Upon completion of the certificate, students will be able to:

  • Perform basic cooking technical skills required for industry employability.
  • Demonstrate professional demeanor, behavior and attitudes in the classroom and in a professional kitchen.
  • Analyze food costs and execute basic food ordering and kitchen management tasks.
  • Apply theoretical knowledge in a simulated restaurant situation, and demonstrate an understanding of both front of house (service) issues and back of house (kitchen) tasks.
  • Successfully complete a culinary internship at a restaurant or café.

Note:

The culinary uniforms and knife kits are obtained through the Passaic County Community College Bookstore in Paterson. The knife kit from the bookstore is optional. The bookstore is located at 125 Broadway, Suite 104 in Paterson, NJ 07505 and their phone number is 973-247-9406. Books are assigned to individual courses and prices vary. Books and uniforms can be delivered to the Wanaque campus during the first week of the semester by making arrangements with the PCCC Bookstore.

Specific Board approved fees are associated with some but not all Culinary Arts, Baking, Pastry and Restaurant Management courses.  Students should seek advice from the Office of Financial Aid to determine if course fees are covered.


General Education Requirements(10 credits)

Code Name Credits
Communication (3 credits)
EN 101 Composition I 3
Mathematics & Science (4 credits)
SC 103 Nutrition 4
Technology (3 credits)
CIS 101 Computer Concepts and Applications 3

Professional Core(22 credits)

Code Name Credits
CU 102 Introduction to Culinary Arts 2
CU 105 Culinary Fundamentals 2
CU 107 Garde Manger 2
CU 109 Culinary Cooking Methods 2
CU 202 Culinary Internship 4
PA 114 Baking Fundamentals 2
PA 116 Restaurant Bakeshop 2
RM 101 Sanitation and Safety in Food and Beverage Service 2
RM 105 Dining Room Service 2
RM 107 Cost Control in Foodservice 2

Total Credits 32


Guided Pathways Academic Map


First Semester Credits
CIS 101 Computer Concepts and Applications 3.0
CU 102 Introduction to Culinary Arts 2.0
CU 105 Culinary Fundamentals 2.0
EN 101 Composition I 3.0
PA 114 Baking Fundamentals 2.0
RM 101 Sanitation and Safety in Food and Beverage Service 2.0
RM 105 Dining Room Service 2.0
Total 16.0
Second Semester Credits
CU 107 Garde Manger 2.0
CU 109 Culinary Cooking Methods 2.0
CU 202 Culinary Internship 4.0
PA 116 Restaurant Bakeshop 2.0
RM 107 Cost Control in Foodservice 2.0
SC 103 Nutrition 4.0
Total 16.0