Associate in Science
- 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.
- 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.
Academic Pathways
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.
The Associate in Science degree program in Hospitality, Recreation, and Tourism Management (HRTM) is designed to prepare students to begin a career in the creative, people-oriented hospitality, recreation, and tourism industries, or to continue with their education toward a Bachelor’s degree. The program provides a business planning and management foundation that examines industry trends, consumer behavior, guest services, and other factors that influence hospitality recreation, and tourism development and promotion. Students will receive exposure to critical thinking skills as well as a broad education and awareness of values, skills, and attitudes that will prepare them for responsible citizenship roles across the scope of the hospitality, recreation, and tourism industry and society.
The purpose of the culinary option program is to build culinary knowledge, recipe execution competencies, and kitchen skills to prepare students for a career in the food and beverage/culinary segment of the hospitality industry. The content of this program addresses cooking fundamentals and provides a broad introduction to managerial principles in food and beverage operations.
The Associate in Science degree program in Hospitality, Recreation, and Tourism Management (HRTM) is designed to prepare students to begin a career in the creative, people-oriented hospitality, recreation, and tourism industries, or to continue with their education toward a Bachelor’s degree. The program provides a business planning and management foundation that examines industry trends, consumer behavior, guest services, and other factors that influence hospitality recreation, and tourism development and promotion. Students will receive exposure to critical thinking skills as well as a broad education and awareness of values, skills, and attitudes that will prepare them for responsible citizenship roles across the scope of the hospitality, recreation, and tourism industry and society.
The purpose of the culinary option program is to build culinary knowledge, recipe execution competencies, and kitchen skills to prepare students for a career in the food and beverage/culinary segment of the hospitality industry. The content of this program addresses cooking fundamentals and provides a broad introduction to managerial principles in food and beverage operations.
Faculty Biography
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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(732) 255-0482