Student cooking in the CCM kitchen
  • LOCATED AT COUNTY COLLEGE OF MORRIS, RANDOLPH: 

    Rated a “Top 20 Best Culinary School on East Coast” by Best Choice Schools

    A share time program designed to fulfill the needs of a student interested in culinary arts training. The program is run by a partnership between Morris County Vocational School District and County College of Morris. High school juniors and seniors, from Morris County, will have the opportunity to take career-focused, college-level courses that offer three possible pathways after graduation for career advancement:
    1) Direct entry into the workforce with certifications and credit
    2) One-year completion of Associate’s Degree
    3) Transfer with advanced standing to a four- year college or university

    Features:
    • Housed in CCM’s state-of-the-art kitchen and dining room
    • A minimum of 34 CCM college credits earned by the end of the program
    • Strong private and public-sector program partners who offer work-based learning experiences

     Morris County high school students in 10th grade may apply for their 11th and 12th-grade year. 

Teacher

Phone:

Email:

Degrees and Certifications:

Prof. Mark Cosgrove

Overview of Program


  • Students attend the following session for Share Time programs:

    Year 1- 8:00 am to 10:40 am

    Year 2- 12:10 pm to 2:50 pm


    Students earn:

    • 20 Career and Technical Education credits per school year
    • Up to 36 college credits

    Junior Year:

    FALL

    Credits

    Serve-Safe Food Handling (HOS 100)

    1

    Introduction to Food (HOS 101) 

    3

    Succuss in Hospitality (HOS 106)

    1

       

    SPRING

    Credits

    Food Production (HOS 102)

    3

    Intro to Baking (HOS 117)

    3

    Intro to Hospitality (HOS 118)

    3

    Total Credits Year 1

    14

     

    Senior Year: 

    FALL

    Credits

    Food Management (HOS 102)

    3

    Marketing & Event Planning (HOS 201)

    3

    Dining Room Management (HOS 210)

    3

    Food as Art (HOS 233)

    3

    SPRING

    Credits

    Food & Beverage Purchasing and Cost Controls   

    3

    Food Science & Nutrition (HOS 105)

    3

    Food & Truck Entrepreneur or Internship (HOS 250)

    3

    Hospitality Leader Capstone

    1

    Total Credits Year 2

    22