Montclair State Offers New Culinary Studies Certificate

Perfect for Chefs and Food Enthusiasts Looking to Improve Culinary Techniques

Montclair, NJ - Montclair State University now offers a non-credit Culinary Studies Certificate for professionals and enthusiasts looking to advance their knowledge of the field or improve their culinary skills. The nine-week course begins June 15 and enrollment is limited to the first 16 students.

The certificate program emphasizes professional level theory, culinary method, and technique in an atmosphere combining lecture, classroom studies, and hands-on kitchen "pratique." For beginners, the program is an entree into the world of culinary production. To those already in the trade, it provides state-of-the-art knowledge and new creative insights.

Fundamental culinary techniques will be demonstrated and practiced, including how to make artisanal breads and muffins, choux pastry, puff pastry, cake decorating, pies, souffl├ęs, soups, and sauces, as well as how to plate food. Students will learn the chemistry and science necessary to create a recipe and prepare to enter the food services industry with coursework in food safety, sanitation, and regulations.

"The Culinary Certificate program is beneficial for those looking to enter the world of culinary production and manufacturing," said Jamieson Bilella, director of Montclair State's Summer Sessions and Special Programs. "Upon completion of the program, students will have a thorough understanding of the culinary arts including principles of sanitation, nutrition, cookery, baking, and presentation. Students who complete the program will gain exceptional knowledge enabling them to pursue careers in the field of culinary arts including restaurants, catering, baking operations, and commercial or private applications."

Students also will be prepared to take the mandatory "ServSafe Food Protection Manager Certification" examination by Jan. 2, 2010.

The Culinary Studies certificate program at Montclair State University requires a minimum of a high school diploma or equivalent, proficiency with the English language, and proficient math skills including fractions and some algebra.

For more information, go to or call 973-655- 4352.

Released: May 12, 2009