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Culinary Arts & Hospitality (at CCM)

Student cooking in the CCM kitchen
ST CCM Culinary Arts 2

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 provides comprehensive culinary education through a partnership between Morris County Vocational School District and County College of Morris. Students develop expertise in classical French techniques, baking fundamentals, restaurant-style service, and hospitality industry practices while exploring culinary arts, food service management, and professional cooking through both college-level coursework and hands-on culinary experiences.

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.

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

Learning Experience

Students engage in diverse culinary experiences including restaurant-style service operations and real food truck management. The program emphasizes authentic culinary methodology through state-of-the-art kitchen and dining room facilities, culminating in advanced projects like three-tier wedding cake creation, restaurant concept design, and potential membership in the prestigious "Chaine des Rotisseurs" Food and Wine Gastronomy Society.

Skills and Prerequisites for Success

Prospective students should demonstrate strong interest in becoming professional chefs or entering the hospitality industry directly after graduation. The program requires high school juniors and seniors from Morris County who are prepared for college-level coursework and committed to earning 36 CCM college credits through career-focused culinary education.

Important Considerations

  • College Credits: Opportunity to earn 36 CCM college credits during high school
  • State-of-the-Art Facilities: Learning in CCM's professional kitchen and dining room environments
  • Classical Techniques: Mastery of traditional French cooking methods and fundamentals
  • Baking Skills: Introduction to professional baking and pastry techniques
  • Restaurant Service: Experience in professional food service and hospitality operations
  • Food Truck Experience: Real-world mobile food service management and operations
  • Restaurant Design: Development of original restaurant concepts and business planning
  • Industry Partnerships: Work-based learning with private and public sector hospitality partners
  • Career Pathways: Three post-graduation options including workforce entry, associate degree completion, or four-year college transfer

This program is ideal for students who are passionate about culinary arts and hospitality careers, enjoy both rigorous culinary training and creative food service experiences, and are prepared to engage in college-level coursework leading to multiple post-graduation career advancement opportunities.

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