This course introduces students to the art and science of cooking in a laboratory setting. Instruction focuses on hands-on food preparation techniques appropriate for both commercial and institutional foodservice operations. Students learn professional methods for preparing and presenting a wide range of hot and cold foods. Daily demonstrations and guided practice emphasize fundamental cooking techniques, along with strict adherence to safe and sanitary food-handling procedures.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: This course runs during the 2026 Spring Flex 2 from March 16 to May 6, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Wednesdays and Thursdays from 4 to 9 PM at Ender Hall, Room E-193.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.