Prepare to assume positions as trained culinary professionals in a variety of settings, including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and healthcare facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, professionalism and provide the critical competencies to successfully meet industry demands. 

Program Requirements

General Education Courses   Credits
  Written and Oral Communications 6
  Mathematics (MTH 113 required) 3
  Natural Science 4
  Social Science 3
  Arts and Humanities 3
  Additional General Education Requirements (Diversity Required) 3
  TOTAL 22
Program Courses    
CUL 107 Culinary Arts 4
CUL 122 Techniques and Traditions 4
CUL 125 Foundations of Professional Baking 3
CUL 211 Purchasing and Menu 3
CUL 216 A La Carte 3
CUL 230 Culinary Practicum 2
HOS 120 Quality Service in Food/Restaurant Operations 4
FSM 125 Food Service Sanitation and Accident Prevention 2
FSM 215 Elementary Nutrition 2
HOS 110 Introduction to Hospitality 3
Electives Select either the Savory or Pastry Path  
Savory:    
CUL 203 Garde Manger 4
CUL 206 Italian Traditions and American Regional Cuisine 4
Pastry:    
CUL 160 Baking 2 Patisserie 4
CUL 235 Baking 3 Advanced Baking 4
  TOTAL 38
  Total Required Credits 60
Pathway - Sequence of Courses

Sequence of Courses - print out and use when scheduling courses. 

Course Number/Name

Credit

Semester

Grade

FIRST YEAR   First Semester

15​    

ENG 101 College Composition I

3

   

MTH 113 Modern College Math (required)

3

   

FSM 125  Food Service Sanitation and Accident Prev

2

   

HOS 110 Intro to Hospitality

3

   

CUL 107 Culinary Arts

4

   

Second Semester

15

   

ENG 102 College Composition II

3

   

Natural Science - any

4

   

Social Science

3

   

FSM 215 Elementary Nutrition 

2

   

CUL 125 Professional Baking 

3

   

SECOND YEAR   First Semester

15 or 16    

Arts and Humanities                                 

3

   

CUL 122 Techniques and Traditions

4

   

CUL 211 Purchasing and Menu Planning

3

   

CUL 230 Culinary Practicum 

2

   

SEE Savory or Pastry PROGRAM COURSES

3 or 4

   

Second Semester

15 or 14

   

HOS 120 Service Management

4

   

Additional Gen Ed Requirement - diversity 

3

   

SEE Savory or Pastry PROGRAM COURSES

8 or 7

   
 

49Total 

   

 

PROGRAM COURSES 

 

SAVORY

11

PASTRY 

11

3rd SEM

CUL 216  A La Carte 

3

CUL 160 Patisserie - Baking II

4

4th SEM

CUL 203 Garde Manager

4

CUL 135 Adv Baking - Baking III 

4

 

CUL 206 Italian Traditions

4

CUL 216  A La Carte 

3

 60 credits total

Program Faculty and Adjuncts

Sometimes you have an unexpected career change.  I started as a teacher of Home Economics from the University of Delaware.  Those jobs were not available and I began a long career working in Long Term Care facilities (Nursing Homes).  As a Dietitian and interest in purchasing and medical supplies I achieved the role of Vice President of Nutritional Services, Sourcing and Procurement.  Always a teacher as it is said. After retiring I have been back into the gratifying role of teacher in the Culinary Department of RCBC.

Andrea Millstein

 

Chef Shari graduated with her Bachelor’s Degree from SUNY New Paltz with a Major in Graphic Design and a Concentration in Communication. She worked as a Graphic Designer for a low carb food company. After some time in the marketing field, Shari worked for Wegmans Food Market for 11 years. Shari had worked in most departments including the Front End, Training and Development and the Bakery. Shari loved her time in the Bakery as a Manager, but wanted to learn how to do pastry. A year later, Shari enrolled in RCBC’s Pastry Program. While attending school, Shari was a Teacher’s Assistant. Upon graduation, Shari was offered the position of Culinary Coordinator at RCBC. She had worked in this position for three years. She then teamed up with fellow RCBC Culinary Chef, Christine, to help her open her dream cafe and bakery, “Hoop House.” She currently is Chef Christine’s Pastry Sous Chef. The cafe will have its year anniversary at the end of this July!

Chef Shari VanFleet

 

 

Dine Fehder began her culinary career by attending the International Culinary Center for Pastry Arts in New York City.

After graduation, Diane seized an opportunity to move to London, where she expanded her decorating abilities under the direction of the UK's celebrated cake designer Peggy Porschen. Moving back across the pond, she honed her pastry techniques at the Sagamore Hotel and The Chocolate Mill in upstate New York. Returning to southern New Jersey, she acted as executive pastry chef at The Merion, creating wedding and specialty cakes and pastries.

Her work has been featured in magazines such as The Knot, New Jersey Brides, Cake Central and American Cake Decorating. Her cakes have appeared on TLC's "Four Weddings" television program, and in 2013, Diane made her Food Network debut as the cake designer of the winning team Tre Artista on an episode of the competition show "Sugar Dome". She also competed as a contestant on The Food Network's "Halloween Wars" season 5 and most recently won the episode "Here Comes Santa" on "Sugar Rush Christmas" on Netflix.

Currently, "Chef Di" teaches pastry arts at RCBC while enjoying her time with her two young daughters and family.

Program Contact

Chef Desmond Keefe
Director, Culinary Technology and Hospitality
jdkeefe@rcbc.edu