In a recent survey of 33,000 community college students at 70 institutions, one-third said they regularly battle hunger. The report, conducted by the Wisconsin HOPE Lab and the...
Thanks in part to the popularity of celebrity TV chefs and cooking shows such as Chopped, Hell's Kitchen and Diners, Drive-Ins and Dives, college culinary arts programs have been attracting large enrollments over the past few years.
The Culinary Arts Associate Degree Program at the Hackensack, New Jersey campus of Eastwick College features a focused curriculum and state-of-the-art cooking facility designed by head chef for the renowned New York City restaurants Carmine's and Virgil's, Glen Rolnick, and head baker of the Wyckoff Bakery, Frank Acurso.
The curriculum includes all facets of food service operations, including nutrition, food preparation, bartending, food sensitivities, purchasing procedures, menu planning, facilities design and table service. Students study a wide range of cuisines in the culinary program, which includes an integrated food science component, baking of pastries and desserts, and a special catering and hospitality module, and are prepared for entry-level opportunities including prep cooks, line cooks, station chefs, and bartenders. With experience, these opportunities may lead them to positions such as chef, sous-chefs, pastry chefs, executive chefs, or food service managers.
For more information about the Culinary Arts Associate Degree Program at Eastwick College, click here.
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