September 4, 2012, Jersey City, NJ – The renowned Culinary Arts and Hospitality Management program at Hudson County Community College (HCCC) is now offering a specialized option for students seeking an Associate in Applied Science (A.A.S.) degree. Beginning with this term, students at HCCC may pursue an A.A.S. Culinary Arts degree with a specialization in Baking & Pastry that will prepare them for immediate entry-level employment in the foodservice/hospitality industry.

“Eight new courses were developed for this degree option,” said HCCC President Dr. Glen Gabert. The A.A.S. in Baking & Pastry program affords students the same first semester classes as others in the Collegeâ€s Culinary Arts degree programs. However, in the second, third and fourth semesters, Baking & Pastry degree students will focus on baking and pastry classes such as Introduction to Professional Baking; Bakeshop I and II; Tarts, Tortes & Gateaux; Advanced Bakeshop III and IV; Meringues, Soufflés, & Frozen Desserts; Desserts for Restaurants & In-Store Retail; and Petit Fours, Mignardise & Candies. Students pursuing this course of study may also take other optional electives such as Specialized Baking/Pastries for Dietary Restrictions, Wedding & Sculpted Cakes, and Chocolate & Sugar. Paul Dillon, Associate Dean of Business, Culinary Arts and Hospitality Management, explained that the program relies heavily on hands-on learning in the state-of-the-art HCCC Culinary Arts Institute labs. “Our students learn the best techniques — classical and new — in some of the best designed and best equipped kitchens anywhere. Most importantly, they are learning from professionals with years of experience in the industry,” he said.

In addition to their classroom learning, the students in the Baking & Pastry program A.A.S. program also serve externships in fine restaurants and hotels. Complete information about the Collegeâ€s new A.A.S. Culinary Arts — Baking & Pastry Option program may be obtained by contacting Janine Nunez at 201-360-4640 or jnunez@hccc.edu. # # #

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