Culinary Arts

Shared Time


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

High School Information Session and Tours

December 4, 2023 6:00 pm-7:00 pm

January 8, 2024, 6:00 pm-7:00 pm

February 3, 2024 9:00 am-12:00 pm (Saturday)

February 5, 2024 6:00 pm-7:00 pm

February 5-9, 2024 Tours and information session available between 11:00am and 1:00 pm by reservation only

March 4, 2023 6:00 pm-7:00 pm

More information:

High School Program 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 Seabrook Village, Tinton Falls housed one 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 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.


  • 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



  • 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 1
Culinary Arts10 credits
Applied Culinary Math5 credits
Sanitation and Safety5 credits

Level 2
Culinary Arts10 credits
Applied Culinary Math5 credits
Applied Science5 credits

TOTAL:40 Credits

College Credits Earned

Brookdale Community College:
Food Preparation I3 credits
Food Preparation II3 credits
Baking I3 credits
Dining Room I2 credits

TOTAL:11 Credits

Certificates Upon Graduation

  • MCVSD Program Certificate
  • Serv-Safe Certification
  • NOCTI Certificate

Monmouth County Vocational School District
Culinary Education Center

Dear Parents, Guardians and Members of the School Community,

I hope this letter finds you well. I am writing to provide you information about the New Jersey School Performance Reports, which were recently released and are available on the NJ School Performance Reports webpage at

Use, Share and Improve the New Jersey School Performance Summary Reports

The School Performance Reports reflect the New Jersey Department of Education’s (NJDOE) extensive efforts to engage with parents, students and school communities, and share the information that is most valuable in providing a picture of overall school performance.  We encourage you to use these reports to:

  • Learn more about your school and district
  • Start conversations with school community members and ask questions
  • Engage with school communities to identify what schools are doing well and where they can improve

Enhancements to the School Performance Reports

The reports include changes that respond to stakeholder feedback collected through a feedback survey, at parent round tables and workshops, and from stakeholder engagement throughout the year. These changes include:

  • More informativeeasier to understand one-page Summary Reports
  • Additional navigation tools and an improved search page within the reports
  • Emphasis on student growth with the growth section of the reports newly featured before the academic achievement section in the reports
  • More information about Career and Technical Education (CTE) programs, dual enrollment, graduation pathways, progress toward English language proficiency, staff demographics, and discipline

One-Page Summary Reports

Along with the full reports, one-page Summary Reports for each school and district are also available. The Summary Reports provide a high-level summary of how well a school or district is performing with data that address questions such as:

  • How does our students’ growth compare to students’ growth in other districts?
  • Are students at risk?
  • Are students graduating?
  • How did students perform on assessments?
  • Are students college and career ready?
  • Do they have access to high-level coursework and arts courses?

A Summary Report Guide is also available on the School Performance Reports webpage to explain the different data points on the Summary Reports.

Thank you,
Charles R. Ford, Jr., Ed.D
Monmouth County Vocational School District

ABR Grade Report: School 52 - School District 64

Brookdale Community College Culinary Arts Program

Click HERE to visit Brookdale Community College's Website