樱花视频

Culinary Arts Certificate

Endorsement Code: 4128

Note: This information is for self-evaluation. It does not determine or validate eligibility to apply. Requirements, passing test scores, and fees are subject to change without notice.

Authorized to Teach

The Culinary Arts Certificate #4128 endorsement entitles the holder to teach in 樱花视频 Department of Education (NJDOE)-approved career and technical education (CTE) courses in the following programs, and programs of study under the following codes.

CTE Program CIP Code
Baking and Pastry Arts/Baker/Pastry Chef 12.0501
Cooking and Related Culinary Arts, General 12.0500
Culinary Arts/Chef Training 12.0503
Culinary Science/Culinology 12.0509
Food Preparation/Professional Cooking/Kitchen Assistant 12.0505
Restaurant, Culinary, and Catering Management/Manager 12.0504
Restaurant/Food Services Management 52.0905

Option 1: Bachelor's Degree or Higher

Approved Degree Subject Area for Endorsement:

  • Chef
  • Cooking and Baking
  • Culinary Arts
  • Culinology
  • Food Science
  • Pastry Arts

Option 2: Associate Degree with Employment Experience

Approved Degree Subject Area for Endorsement:

  • Chef
  • Cooking and Baking
  • Culinary Arts
  • Pastry Arts

Option 3: Employment Experience Only

Employment experience requirements can be met using one of the following:

  • Full-time or part-time employment, or both (not self-employment)
  • Self-employment
  • Military qualifications and training

  • Advanced principles of service management in hospitality
  • Baking and pastry skill development
  • Baking ingredients and equipment technology
  • Basic and classical cakes
  • Café operations
  • Café savory foods production
  • Chocolate and confectionery technology and techniques
  • Confectionery art and special occasion cakes
  • Contemporary cakes and desserts
  • Culinary fundamentals
  • Food and beverage customer service
  • Food physical systems
  • Food process engineering
  • Food processing technologies
  • Food product development
  • Food service sanitation
  • Garde manger
  • Hearth breads and rolls
  • Individual and production pastries
  • Introduction to food systems
  • Introduction to gastronomy
  • Introduction to À La Carte cooking
  • Laws of the hospitality industry
  • Meat identification, fabrication, and utilization
  • Microbial food safety and sanitation
  • Modern banquet cookery
  • Non-commercial foodservice and high-volume production
  • Principles of food-service management
  • Principles of menus and managing profitability in foodservice operations
  • Purchasing and cost controls for the hospitality industry
  • Quality service in food and restaurant operations
  • Science of food and cooking
  • Seafood identification and fabrication
  • Sensory evaluation of foods
  • Service and beverage management
  • Techniques and traditions of culinary arts
  • Wine and beverage studies

No state-issued occupational license or credential is required at this time.

Employment experience is only required if the candidate is obtaining certification using one of the following:

Candidates using option 1 without the GPA exception are not required to have employment experience.

Employment Experience (not self-employed)

The following job titles (Table 1) will be accepted as eligible employment experience as identified in the federal job descriptions.

Table 1: Eligible Job Titles for Employment Experience (not self-employed)
Job Title Job Code
Bakers 51-3011.00
Chefs and Head Cooks 35-1011.00
Cooks, Institution and Cafeteria 35-2012.00
Cooks, Restaurant 35-2014.00
First-Line Supervisors of Food Preparation and Serving Workers 35-1012.00

Self-Employment Experience

The U.S. Census Bureau codes applicable to filing federal taxes for eligible self-employment experience are as follows (Table 2).

Table 2: Eligible Census Bureau Codes for Self-Employment Experience
Job Title Job Code
Restaurants and Other Eating Places 7225

Candidate Information