School and Ranking Info
The New York, NY, area has at least seven private and public schools with culinary arts programs. In light of its industry accreditation, the distinguished history of its culinary institute and variety of programs, the top school for prospective culinary students is a community college in Jersey City, NJ.
- Winner: Hudson County Community College is located a little over four miles from downtown Manhattan. Through the college's Culinary Arts Institute, students can earn certificates and associate degrees in the culinary or pastry arts while training in up-to-date facilities with industry professionals.
School Info Chart
|Category||Hudson County Community College|
|Location||Jersey City, NJ|
|School Type||2-year, public|
|Tuition & Fees (2013-2014)|| Undergraduate: $4,578 (in-district);
|Culinary Awards Offered||Certificate and associate|
|Culinary Awards Conferred (all levels) in 2012-2013||73*|
|Most Popular Culinary Degree Level in 2012-2013||Associate (71 awarded)*|
|Undergraduate Graduation Rate (in 150% of normal degree time) for 2010 entering class||9%*|
|Noteworthy||Culinary Arts Institute has been approved by the American Culinary Federation Accrediting Commission and is one of just two schools in the area with this distinction|
Source: *NCES College Navigator
Hudson County Community College
- 72,000-square-foot culinary and conference center includes cold-food and hot-food kitchens, a fish and butchery facility, bakeries and an ice-sculpting studio
- Kitchen labs enroll no more than 16 students at a time
- Culinary library with in excess of 4,000 volumes
- The culinary and conference center has previously been featured on Progresso Soup's Ring-Ring commercials and the TLC television network's Cake Boss
The Culinary Arts Institute at Hudson County Community College has been in existence for more than 20 years and provides students with the chance to acquire hands-on training and personalized instruction from faculty members. Short-term courses of study include certificate of proficiency programs in baking, cold food production and hot food production. Additional programs include a certificate and Associate of Applied Science (AAS) in Culinary Arts, as well as an AAS in Baking and Pastry.
The short-term certificate programs require 12 credits to complete; credits are not transferable to the culinary arts certificate or the AAS programs. Common coursework include topics in baking or kitchen procedures, purchasing operations and sanitation. Students who pursue the 33-credit certificate or 70-credit AAS in the culinary arts must fulfill general education requirements and a 600-hour externship. Degree-seeking baking and pastry arts students also participate in an externship while learning how to make restaurant and retail quality desserts, cakes, candies and soufflés.