Important: COVID-19 Updates

As we begin the implementation of Return to Campus plan, starting Saturday, August 8, the STEM, Culinary, and 162/168 Sip Ave. buildings will be closed for maintenance, cleaning and disinfection. We will inform the College community when the work has been completed. All other buildings are open as per RTC.

Message from HCCC President Reber on Return to Campus (July 23, 2020)

Click here for Video

HCCC Restart Plan (July 22, 2020)
Click here for English

Coronavirus Updates (June 1, 2020)
Click here for English

To get the latest updates, visit our Return to Campus Task Force page.

    Hudson County Community College Foundation Pop-Up Dining Fundraiser to Feature ‘Chopped’ Champion Cuisine

    Posted: 2/6/2020
    Jennifer Christopher, 201-360-4061,

    Guests at the February 22nd event will enjoy the acclaimed West Indian Caribbean offerings of HCCC Alumnus, Chef Claude Lewis.

    February 6, 2020, Jersey City, NJ – The Food Network’s “Chopped” Champion, Claude Lewis, will bring his signature West Indian Caribbean cuisine to the Hudson County Community College (HCCC) Foundation’s upcoming Pop-up Dining Fundraiser. Proceeds will provide Foundation scholarships to deserving HCCC students.

    On Saturday, February 22, 2020 at 6 p.m., the Jersey City native will prepare a delicious, five-course dinner with wine parings at the HCCC Culinary Conference Center, 161 Newkirk Street in Jersey City. The cost is $75 per person. Reservations are a must and may be made by contacting Mirta Sanchez at 201-360-4004, or

    Born to West Indian immigrants in 1980, Chef Claude’s childhood included spending months at a time visiting Antigua and Barbuda where his parents were raised. He maintains that immersing himself in the culture and living off the land while there have contributed to his healthy lifestyle. Having developed an appetite for cooking during his studies at the Art Institute of Fort Lauderdale, he returned to Jersey City and attended Hudson County Community College Culinary Arts Institute. His family life, coupled with more than 20 years of experience in professional kitchens, now serve as Chef Claude’s inspiration for adding a modern twist to authentic West Indian Caribbean cuisine.

    Chef Claude has worked as a sous chef, and as a certified pizzaiolo at Porta in Jersey City. He just opened Freetown Road Project, a restaurant in Jersey City’s Journal Square area that is named after the villages in Antigua and Barbuda. There, he showcases cuisine created from the viewpoint of a West Indian American who focuses on family and food.