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Culinary Arts, an Option to Hospitality, Recreation, and Tourism Management

Associate in Science

Have you ever wondered…

  • What it would be like to learn professional cooking techniques and apply these skills in a professional kitchen?
  • If culinary or pastry arts are right for you?
  • If there is a program that will give you a competitive edge in food and beverage service?

All of these questions can be answered through the field of Culinary Arts, Hospitality, Recreation, and Tourism Management.

This program might be right for you if:

  • You enjoy a work day that involves creating delicious and nutritious meals for others.
  • You have a passion for being creative in the kitchen.
  • You are excited to learn about traditional and modern cooking techniques.
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Program Requirements

Academic Pathways

ServSafe Certification, Rouxbe Culinary Certificate. Associate Degree in Hospitality, Recreation, and Tourism Management - includes AHLEI Guest Service Gold Certificate Bachelors Degree

Work-based learning is included in this program during the 4th semester, which offers good opportunities for students to learn skills and make connections. Credit-based apprenticeship options include APPR 151 at Java Junction or an approved internship through INTR 290. When available, the HRTM 240 Travel Seminar includes studying Hospitality, Recreation, Tourism, and Culinary Arts in a foreign country.

The ServSafe® Food Handler Certification and Culinary Foundations Certificate with Rouxbe Culinary Foundations Certification are offered through Workforce and Professional Education. Students can receive credits towards their associate’s degree by completing the Culinary Foundations Certificate with Rouxbe Culinary Foundations Certification.

This associate’s degree includes TIPS (Training for Intervention Procedures) certification.

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Semesters to Complete
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Faculty Biography

Professor Sean Bips, School Of Business Social Sciences

Professor Bips joined the Ocean County College academic team in January 2018. His educational background consists of a Bachelor’s degree in Hotel, Restaurant, and Institutional Management from the Pennsylvania State University, an Associate degree in Culinary Arts from the world-renowned Culinary Institute of America located in Hyde Park, New York, and a dual Executive MBA from The European Business School in Germany as well as Durham Business School in the U.K.

Professor Bips has held various hospitality managerial positions throughout the United States and Europe with a primary focus on food and beverage operations and private event meeting planning. In 2005 and 2006, Professor Bips ran the United Nations General Assembly event at the Waldorf Astoria Hotel in New York. He has also worked for Mr. Gordon Ramsay at the London NYC Hotel, overseeing all banquet and in-suite dining events. He has held the following positions, Banquet Manager, Restaurant Manager, Bar Manager, Private Dining Manager, and In-Suite Event Sales Manager for various high-quality luxury hotels. His portfolio includes positions held at the Renaissance Hotel, Washington DC; London NYC Hotel; Waldorf Astoria Hotel, New York; the Four Seasons Hotel and Resort, Aviara, California; and the world-famous Pierre Hotel in New York City, in addition to international employment at the Schloss hotel Kronberg in Frankfurt, Germany.

Contact Professor Bips at sbips@ocean.edu or 732 255 0400 x2821.

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