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

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

    The Culinary Arts & Hospitality Program is run by a partnership between Morris County Vocational School District and County College of Morris.  A share time program designed to fulfill the needs of a student interested in becoming a chef or jumping straight into the hospitality industry. High school juniors and seniors from Morris County will have the opportunity to take culinary courses that are career-focused and earn college credit! These college-level courses offer three possible pathways after graduation for career advancement:
    1) Direct entry into the workforce with certification and credit
    2) One-year completion of an 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
    • Earn 36 CCM college credits by the end of the program
    • Strong private and public-sector Hospitality & Culinary industry partners who offer work-based learning experiences

    Start off with Classical French Techniques and an Introduction to Baking. Move on to restaurant-style service and a real food truck experience. Make a three-tier wedding cake and design your own restaurant concept. Join the "Chaine des Rotisseurs" in your second year: Food and Wine Gastronomy Society (chaineus.org)

    CULINARY ARTS & HOSPITALITY STUDENTS COMPETE IN CHAÎNE DES RÔTISSEURS JEUNES

    Morris County high school students apply in the Fall of 10th grade and attend CCM part-time in the 11th & 12th grade years.

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 

    1

    Introduction to Food 

    3

    Succuss in Hospitality 

    1

       

    SPRING

    Credits

    Food Production 

    3

    Intro to Baking 

    3

    Intro to Hospitality 

    3

    Total Credits Year 1

    14

     

    Senior Year: 

    FALL

    Credits

    Food Management 

    3

    Food Truck Entrepreneur

    3

    Dining Room Management 

    3

    Food as Art 

    3

    SPRING

    Credits

    Human Resources in the Hospitality Industry  

    3

    Food & Beverage Purchasing and      Cost Controls

    3

    Internship Experience

    3

    Hospitality Leader Capstone

    1

    Total Credits Year 2

    22