Pathway - Sequence of Courses
Sequence of Courses - print out and use when scheduling courses.
|
Course Number/Name |
Credit |
Semester |
Grade |
|
FIRST YEAR First Semester |
15 | ||
|
ENG 101 College Composition I |
3 |
||
|
MTH 113 Modern College Math (required) |
3 |
||
|
FSM 125 Food Service Sanitation and Accident Prev |
2 |
||
|
HOS 110 Intro to Hospitality |
3 |
||
|
CUL 107 Culinary Arts |
4 |
||
|
Second Semester |
15 |
||
|
ENG 102 College Composition II |
3 |
||
|
Natural Science - any |
4 |
||
|
Social Science |
3 |
||
|
FSM 215 Elementary Nutrition |
2 |
||
|
CUL 125 Professional Baking |
3 |
||
|
SECOND YEAR First Semester |
15 or 16 | ||
|
Arts and Humanities |
3 |
||
|
CUL 122 Techniques and Traditions |
4 |
||
|
CUL 211 Purchasing and Menu Planning |
3 |
||
|
CUL 230 Culinary Practicum |
2 |
||
|
SEE Savory or Pastry PROGRAM COURSES |
3 or 4 |
||
|
Second Semester |
15 or 14 |
||
|
HOS 120 Service Management |
4 |
||
|
Additional Gen Ed Requirement - diversity |
3 |
||
|
SEE Savory or Pastry PROGRAM COURSES |
8 or 7 |
||
|
49Total |
|
PROGRAM COURSES |
||||
|
SAVORY |
11 |
PASTRY |
11 |
|
|
3rd SEM |
CUL 216 A La Carte |
3 |
CUL 160 Patisserie - Baking II |
4 |
|
4th SEM |
CUL 203 Garde Manager |
4 |
CUL 135 Adv Baking - Baking III |
4 |
|
CUL 206 Italian Traditions |
4 |
CUL 216 A La Carte |
3 |
|
60 credits total
Program Faculty and Adjuncts
Sometimes you have an unexpected career change. I started as a teacher of Home Economics from the University of Delaware. Those jobs were not available and I began a long career working in Long Term Care facilities (Nursing Homes). As a Dietitian and interest in purchasing and medical supplies I achieved the role of Vice President of Nutritional Services, Sourcing and Procurement. Always a teacher as it is said. After retiring I have been back into the gratifying role of teacher in the Culinary Department of RCBC.
Andrea Millstein
Chef Shari graduated with her Bachelor’s Degree from SUNY New Paltz with a Major in Graphic Design and a Concentration in Communication. She worked as a Graphic Designer for a low carb food company. After some time in the marketing field, Shari worked for Wegmans Food Market for 11 years. Shari had worked in most departments including the Front End, Training and Development and the Bakery. Shari loved her time in the Bakery as a Manager, but wanted to learn how to do pastry. A year later, Shari enrolled in RCBC’s Pastry Program. While attending school, Shari was a Teacher’s Assistant. Upon graduation, Shari was offered the position of Culinary Coordinator at RCBC. She had worked in this position for three years. She then teamed up with fellow RCBC Culinary Chef, Christine, to help her open her dream cafe and bakery, “Hoop House.” She currently is Chef Christine’s Pastry Sous Chef. The cafe will have its year anniversary at the end of this July!
Chef Shari VanFleet
Dine Fehder began her culinary career by attending the International Culinary Center for Pastry Arts in New York City.
After graduation, Diane seized an opportunity to move to London, where she expanded her decorating abilities under the direction of the UK's celebrated cake designer Peggy Porschen. Moving back across the pond, she honed her pastry techniques at the Sagamore Hotel and The Chocolate Mill in upstate New York. Returning to southern New Jersey, she acted as executive pastry chef at The Merion, creating wedding and specialty cakes and pastries.
Her work has been featured in magazines such as The Knot, New Jersey Brides, Cake Central and American Cake Decorating. Her cakes have appeared on TLC's "Four Weddings" television program, and in 2013, Diane made her Food Network debut as the cake designer of the winning team Tre Artista on an episode of the competition show "Sugar Dome". She also competed as a contestant on The Food Network's "Halloween Wars" season 5 and most recently won the episode "Here Comes Santa" on "Sugar Rush Christmas" on Netflix.
Currently, "Chef Di" teaches pastry arts at RCBC while enjoying her time with her two young daughters and family.
