Successful Culinary Careers Start Here
Whether you dream of being head chef at a 5-star restaurant, opening a pastry shop, or catering special events, here’s why Culinary Arts @ PCCC can give you the strong start you need to achieve your goals:
- Degree and certificate programs that prepare you for a wide range of jobs in the food industry and give you the educational credentials employers prefer
- Chef instructors with real-world experience in top restaurants
- Hands-on classes where you learn by doing
- State-of-the-art professional kitchens at the newly expanded Wanaque campus
- Externships at local restaurants and cafes where you gain professional experience
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Culinary classes provide hands-on instruction by experienced chefs in essential cooking and baking techniques, food safety and sanitation practices, nutrition, kitchen management, and inventory control. These programs prepare students for a wide range of jobs in the food industry.
All courses in the first semester in all programs are identical. This creates a stackable program giving students the ability to earn multiple certificates while working toward their A.A.S. degree.
Students are also able to earn certificates that are part of the ManageFirst® Program from the National Restaurant Association (NRA). Students will gain marketable skills for a career in the restaurant and foodservice industry in hotels, restaurants, bakeries, and institutions in entry level positions in culinary and baking.
“My true love and passion is culinary arts,” says Louis Hernandez, a chef and instructor who joined the PCCC faculty this year as director of the new Culinary Arts program.
Chef Louis Hernandez
Director, Culinary Arts Program
“A career in food is a great choice for students,” says Chef Hernandez. “People will always have to eat, and if you feed them well, they’ll come back.”
An adventurous eater who has “a passionate respect for food” the chef hopes to instill in his students that same respect, along with the skills and knowledge he has gained from over 30 years of experience in cooking, catering, restaurant operation, teaching, and even corporate administration.