Official Site of The State of New Jersey
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 New Jersey Department of Education (NJDOE)-approved career and technical education (CTE) courses in the following programs, and programs of study under the following Classification of Instructional Programs (CIP) 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 (not self-employed)
The following job titles (Table 1) will be accepted as eligible employment experience as identified in the federal Occupational Information Network (O*NET) job descriptions.
| 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 North American Industry Classification System (NAICS) U.S. Census Bureau codes applicable to filing federal taxes for eligible self-employment experience are as follows (Table 2).
| Job Title | Job Code |
|---|---|
| Restaurants and Other Eating Places | 7225 |