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CCM Launches Culinary Arts and Science Degree Program


Meeting a Growing Demand for Chefs, Cooks, and Restaurant and Kitchen Managers

The restaurant industry is one of the nation’s strongest growth areas with a range of career opportunities for those with a passion for food preparation and service. To meet that demand, County College of Morris this Fall Semester will be launching a Culinary Arts and Science Degree program leading to an Associate in Applied Science (AAS) degree.

“It is gratifying to see our very successful Hospitality and Culinary Arts Department expanding to help even more students reach their goals in this growing industry,” said Patrick Enright, dean of the Division of Business, Mathematics, Engineering and Technologies. “I am certain that students enrolling in this new program will be very pleased with the quality of our curriculum, the expertise of our faculty and our state-of-the-art kitchen facility.”

The Culinary Arts and Science Degree addresses both the needs of those who want to learn how to cook professionally and those who have more specialized interests such as food styling, food science and other studies of the culinary arts. Along with offering an associate’s degree, the program also is open to those who wish only to improve their cooking skills.

“We’re looking forward to welcoming our first class of culinary arts majors and also those interested in enhancing their cooking skills but not interested in pursuing a degree; we have several courses with no prerequisites for the interested amateur, “said Professor Mark Cosgrove, chair of the Hospitality and Culinary Arts Department.

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.

The restaurant industry is projected to grow steadily over the next several years with the strongest job growth areas being those positions that combine food preparation and service. It is estimated that the number of chefs and head cooks will increase 11 percent by 2021. Other cook positions also are expected to post solid growth with a projected growth rate of nearly 10 percent by 2021.

In New Jersey, restaurants jobs represent 8 percent of total employment. It is expected that those jobs will grow by 6.9 percent, or 20,900 new jobs, by 2021. The major entry-level positions for the Culinary Arts AAS degree are chef, cook, restaurant manager and kitchen manager.

For more information, visit www.ccm.edu/culinaryarts or contact Professor Mark Cosgrove mcosgrove@ccm.edu.

 

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