Shared Time

Location:

Culinary Education Center of Monmouth County
101 Drury Lane, Asbury Park, NJ 07712

Phone: 732-988-3299
Fax: 732-776-8096

The Culinary Education Center is a collaborative effort between Brookdale Community College and Monmouth County Vocational School District.

More information:

• School Calendar 10 month

• Faculty

• Directions

• Dining Schedule

• Course Information

High School Program Description

The Culinary Education Center is a partnership between Brookdale Community College and the Monmouth County Vocational School District. It offers a comprehensive and innovative program in food preparation and management. The high school curriculum is designed to equip students with entry-level workforce skills while allowing them to remain enrolled at their home schools. Additionally, students at the Culinary Education Center hold dual enrollment status with Brookdale Community College, earning up to 11 college credits. This program ensures a smooth transition into Brookdale's Culinary Program, where students can continue their education in the Culinary Arts Associate Degree program the fall semester after graduation.

During the high school year, one of the Culinary Education Center's culinary arts classrooms is housed at Seabrook Village in Tinton Falls, providing year-long externship experiences for over 60 students. The facility features state-of-the-art kitchens, lecture rooms, and computer/distance learning labs that emphasize the application of technologies in both instruction and the culinary industry. Whether trained on campus or at collaborative hotels and restaurants, students gain hands-on experience in school-run and work-site food service operations, preparing them for careers in the food service and hospitality industry.

Work-Based Experiences

A key objective of the Culinary Education Center is to integrate culinary students into the workplace. Through externships, students can work for a specified period in culinary-related positions, allowing them to gain practical experience in the food service industry and refine their professional career goals. An educational collaboration with Seabrook Village created a distinctive and exemplary work-based Culinary Training Program. This initiative aimed to bring together occupational training instructors and mentors to co-teach at a work-based training site, fostering the development of high-level academic and technical 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

Certificates Upon Graduation

• MCVSD Program Certificate

• Serv-Safe Food Handler Certification

• ServSafe Manger Certification

Brookdale Community College Culinary Arts Program

Click HERE to visit Brookdale Community College's Website