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Hudson County Community College Culinary Arts Institute Jersey City, New Jersey

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General Information
Public, coeducational, two-year college. Urban campus. Founded in 1974. Accredited by Middle States Association of Colleges and Schools.

Program Information
Offered since 1983. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into semesters. 1-semester certificate in hot food production. 1-semester certificate in garde manger. 1-semester certificate in baking. 1-year certificate in hospitality management. 1-year certificate in culinary arts. 2-year associate degree in hospitality management-catering management option. 2-year associate degree in hospitality management. 2-year associate degree in culinary arts.

Program Affiliation
American Culinary Federation; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; James Beard Foundation, Inc.; Les Amis d’Escoffier Society; National Restaurant Association; National Restaurant Association Educational Foundation.

Areas of Study
Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; garde-manger; international cuisine; introduction to food service; menu and facilities design; nutrition; patisserie; sanitation; saucier; soup, stock, sauce, and starch production; table service; wines and spirits.

2 bake shops; bakery; catering service; 14 classrooms; 8 computer laboratories; 4 food production kitchens; gourmet dining room; 2 learning resource centers; 14 lecture rooms; 2 libraries; student lounge; 8 teaching kitchens.

Student Profile
423 total: 219 full-time; 204 part-time. 254 are under 25 years old; 127 are between 25 and 44 years old; 42 are over 44 years old.

26 total: 9 full-time; 17 part-time. 14 are industry professionals; 12 are culinary-certified teachers. Prominent faculty: Arnold Trzepacz, CEC, CPC; Paul Dillon; Kevin O’Malley; Siroun Meguerditchian. Faculty-student ratio: 1:15.

Special Programs
Société Culinaire Philanthropique Show, exchange program abroad.

Typical Expenses
Application fee: $15. In-state tuition: $5740 per associate degree; $2706 per certificate full-time (in district), $82 per credit part-time (in district), $11,480 per associate degree; $5442 per certificate full-time (out-of-district), $164 per credit part-time (out-of-district). Out-of-state tuition: $17,220 per associate degree; $8118 per certificate full-time, $246 per credit part-time. Program-related fees include $920 for lab fees (per semester); $206 for knife kit; $194 for uniforms.

Financial Aid
In 2005, 8 scholarships were awarded (average award was $3000); 6 loans were granted (average loan was $500). Employment placement assistance is available. Employment opportunities within the program are available.

Average off-campus housing cost per month: $800.

Application Information
Students may begin participation in January, May, and September. Application deadline for fall is August 5. Application deadline for spring is January 5. Application deadline for summer is May 5. In 2005, 400 applied; 260 were accepted. Applicants must submit a formal application.

 ---------------------------------------------------------------------------------------------------------  Contact
Dennis Baumeyer
Executive Director
Culinary Arts Institute
161 Newkirk Street
Jersey City, NJ 07306
Telephone: 201-360-4631
Fax: 201-795-4641
World Wide Web: --------------------------------------------------------------------------------------------------------- 

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Hudson County Community College Culinary Arts Institute Jersey City, New Jersey