HCCC and Montclair State University Partnership Broadens Food Industry Studies and Career Options

Posted: 11/19/2018
Jennifer Christopher, 201-360-4061, jchristopher@hccc.edu Roger Jones, 201-200-1080, rj@jonesandassociatescommunications.com

Unique affiliation is the first of its kind in New Jersey, one of a few in the U.S.

November 19, 2018, Jersey City, NJ – Hudson County Community College (HCCC) and Montclair State University (MSU) have entered into a partnership of their respective Culinary Arts Institute and Food Systems programs. The relationship will provide opportunities for HCCC students to transfer up to 69 credits toward MSU’s bachelor degree in Nutrition and Food Science-Food Systems. The collective resources of the two programs include research, food science, and culinary labs unmatched in New Jersey and beyond.

“The merging of these two programs will provide our students a big career advantage, as it better prepares them to meet the needs of the evolving food industry and increases their marketability,” said HCCC President Dr. Chris Reber. “They will acquire a strong background in culinary principles and a holistic understanding of the entire food industry, plus competencies such as food systems and management, food sciences, sustainability, and nutrition.”

Dr. Reber noted that the affiliation of these two food-related programs is the first of its kind in New Jersey and one of the few programs in the nation that provides a comprehensive food curriculum.

The HCCC Culinary Arts Institute (CAI) program is ranked number eight in the U.S. by Best Choice Schools. The HCCC Culinary Arts Associate in Applied Science degree prepares students for restaurant and food service careers as chefs, station chefs, sous-chefs, bakers, and restaurant managers. Students are introduced to all facets of food service operations including Kitchen Skills, Food Sanitation, Bakeshop, Garde Manger, Table Service, Menu & Facilities Design, and Food, Beverage, and Labor Cost Control.

The MSU Food Systems program builds upon the HCCC CAI base and prepares for professions in strategic local and global food solutions, food product research and development, food and nutrition policy and management, culinary development, applied nutrition and food science, and more. Some of the courses offered in the MSU program are Catering & Banquet Management, Urban Agriculture & Sustainable Food Systems, Molecular Cuisine, and Global Perspectives in Food & Nutrition.

“This new pathway into Food Systems opens up exciting possibilities for our Culinary and Hospitality Management students. Successful transfer will put students in career paths that they may not have accessed previously. It’s a win-win,” commented HCCC Executive Vice President and Provost Dr. Eric Friedman.

“This collaborative endeavor provides students with the expertise of a diverse faculty and access to state-of-the-art laboratory resources from both institutions,” noted Dr. Willard Gingerich, Provost and Vice President for Academic Affairs at Montclair State University.

The HCCC-MSU Food Systems partnership will be available to students beginning in January 2019, and the Montclair State University application will be waived for HCCC Culinary Arts A.A.S. graduates.

More information about the program may be obtained by contacting HCCC Associate Dean Paul Dillon at pdillon@hccc.edu or 201-360-4631.