Culinary Arts

Shared Time

Location:    Culinary Education Center of Monmouth County
                   101 Drury Lane, Asbury Park, NJ 07712 
                    Phone: 732-988-3299    Fax: 732-776-8096

Description

The Culinary Education Center is a collaboration between Brookdale Community College and Monmouth County Vocational School District. The Culinary Education Center offers a comprehensive, innovative food preparation and management program of study to students. The high school curriculum is designed to provide entry-level workforce skills and while attending their home school and the Culinary Education Center our students are also have duel enrollment status with Brookdale Community College. Our students may choose from an extensive variety of courses of study (15.5 credits college credits). This will provide a seamless transition into the Brookdale Community College Culinary Program here at the Culinary Education Center. Our students can continue in the Culinary Arts Associate Degree program the fall semester following graduation. During the high school year the Sheraton Hotel, Eatontown and the Seabrook Village, Tinton Falls housed two Culinary Education Center culinary arts classrooms providing yearlong externship experiences for over 60 secondary students. The facility offers state-of-the-art kitchens, lecture rooms, and computer/distance learning labs stressing the application of technologies for instruction as well as in the culinary industry. Trained on campus or in worksite locations with collaborative hotels and restaurants, students experience both school-run and work-site food service operations designed to prepare students for a career in the food service/hospitality industry.
 

Work-Based Experiences

Bringing the culinary student into the workplace is a goal of the Culinary Education Center. Externships permit the student to work for an employer in a culinary related position for a specified period of time to learn about the food-service industry, and to further define and clarify their professional career goals. Educational collaboration with Pacific Concord Management-Sheraton Hotels, and Seabrook Village resulted in the establishment of a unique and exemplary work based Culinary Training Program. The goal of this initiative was to unite occupational training instructors and mentors to co-teach at a work-based training site for the development of high academic and workplace technical training skills for culinary students.

Objectives

- Develop a variety of work based learning experiences to assist students in evaluating hospitality skills and interests.

- Implement simulated and/or application activities using academic skills to solve daily problems found in the world of work. Academic and occupational instructors are infused into both school and the hotel work-site to teach culinary, academic and Tech-Prep courses directly relates to the food service industry.

- Practice and reinforce workplace readiness skills needed for successful employment. Occupational simulations encourage learners to make decisions and identify solutions to real life, on-the- job problems. Life-long learning, teamwork, cooperation, and essential skills for living/working promote the development of workplace readiness skills while reinforcing applied, integrated academics.

CIP CODE: 120503

Prerequisites

Occupational
  • Student must have an expressed interest in the Hospitality Industry. Uniforms are required.
  • Student must have an attendance record of less than 15 days absent per year
  • Students must have a "C" grade point average
  • Student and parent should tour the program prior to application. This may be accomplished through attendance at an open house, orientation, teacher interview, tour with counselor, or other means arranged with the principal.
  • It is recommended that students have taken General Biology or a Food Science

Program Skills And Tasks

  • Identification and use of kitchen equipment, tools, knives, herbs, fruit, vegetables, meats
  • Ability to prepare basic stocks, sauces, vegetables, starches, meats, dairy, fruit, desserts
  • Demonstrate food preparation skills: bake, boil, braise, fry, grill, roast, sauté, simmer, steam, stir fry
  • Read, prepare/measure ingredients and follow recipes
  • Application of food preparation skills through baking, breakfast, and lunch cookery
  • Ability to apply learned skills in a work-based learning environment
  • Demonstrate American and buffet dining room service
  • Practice sanitation and safety skills
 

High School Credits Earned

Level One
Culinary Arts 10 credits
Applied Culinary Math 5 credits
Sanitation and Safety 5 credits
Level Two
Culinary Arts 10 credits
Applied Culinary Math 5 credits
Applied Science 5 credits
TOTAL: 40 credits

College Credits Earned

Brookdale Community College:
Food Preparation I 3 credits
Sanitation and Safety 1.5 credits
Food Preparation II 3 credits
Baking I 3 credits
Brunch Buffet 3 credits
Dining Room I 2 credits
TOTAL: 15.5 credits

Certificates Upon Graduation

MCVSD Program Certificate
Serv-Safe Certification

ABR Grade Report: School 51 -  School District 52



Brookdale Community College Culinary Arts Program 
Click here to visit Brookdale's Culinary Website 

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