Success often comes at the cost of challenges, and Dr. Ara Karakashian’s (Dr. K) journey perfectly exemplifies this truth. A renowned culinary expert, an educator, and an inspiration for many, Dr. K defies obstacles and redefines excellence with every accomplishment. As a distinguished academic dean of the School of Business, Culinary Arts, and Hospitality Management at Hudson County Community College, he leverages his vast expertise in hospitality and education to inspire and shape the next generation of culinary professionals.
HCCC: Empowering Students in Culinary Education
Based in Jersey City, New Jersey, Hudson County Community College (HCCC) is a premier institution of higher learning, serving over 20,000 students annually with inclusive, high-quality educational programs and services that promote student success and upward social and economic mobility. The College offers more than 90 degree and certificate programs, including award-winning English as a Second Language, Science, Technology, Engineering and Mathematics (STEM), Culinary Arts/Hospitality Management, Nursing, and Health Professions. Notably, HCCC’s Culinary/Hospitality Management program is ranked number six in the U.S. by Best Choice Schools. The College’s partnership with major four-year colleges and universities ensures seamless transfer of credits, helping students in education and career advancement.
HCCC’s Key Differentiators
The HCCC Culinary Arts Institute stands out as the largest program of its kind in New Jersey, boasting an impressive enrollment and state-of-the-art facilities. HCCC students get hands-on training in a modern kitchen, including hot-food production kitchens, garde manger (cold food) kitchens, bake shops, dining rooms, a pastry finishing room, an ice-carving lab, a hospitality suite, and more, providing them with a comprehensive hospitality management and culinary arts education and a leading edge in the industry.
Balancing Academic Innovation with Workforce Readiness
HCCC balances academic innovation with workforce readiness by offering learners one-on-one, hands-on learning in fundamental techniques and modern innovation. Expert professionals teach students to excel in timeless culinary concepts like providing consistent services and flavorful food, while including industry advancements and trends. With this approach, the institution ensures students are prepared to thrive in the current growing landscape of the hospitality industry.
Industry Partnerships Drive Educational Excellence
HCCC’s School of Business, Culinary Arts, and Hospitality Management collaborates with local businesses, hotels, and restaurants through its Advisory Board, comprising industry executives, entrepreneurs, chefs, and alumni. This partnership ensures curriculum and recruitment efforts align with industry needs, while research informs the College’s understanding of workforce expectations, including the growing importance of refined soft skills.
Industry Insights and Partnerships: A Quick Glance
Employers in hospitality management and culinary arts now focus on soft skills, like effective communication, adaptability, and feedback exchange, due to the industry’s increasing reliance on technology. HCCC bridges the gap between academia and industry by engaging alumni and partners in events like the Foundation Gala, Pop-up Dining Series, and the Family and Friends events, ensuring students gain essential skills and valuable industry knowledge required for success in their careers.
Nurturing Soft Skills for Success
HCCC actively incorporates soft skills like emotional intelligence and cultural awareness into its curriculum. Emotional intelligence is emphasized across all courses, identifying the industry’s demands and diverse cultural expectations. This approach assures students develop the skills to explore complex global interactions and grow in a multicultural work environment.
HCCC’s Experiential Learning Opportunities
HCCC engages students in comprehensive experiential learning opportunities. All Hospitality Management, Culinary Arts, Baking and Pastry students must complete at least 450 hours of externship, gaining hands-on experience on campus at events like the Foundation Subscription Dining Series, HCCC Annual Foundation Gala, and Annual Iftar Buffet at the Brennan Courthouse for the local Muslim community. Students experience tours of famous NYC restaurants and meet with chefs and owners regularly. In addition, there are class trips to go clamming and to visit New York City’s Chinatown and its market, Whole Foods, farmers’ markets, etc. The programs allow students to be immersed in academic, experiential, collaborative, and networking activities.
Empowering Students for Excellence and Real-World Experience
HCCC trains students to think like chefs, creators, and entrepreneurs by challenging them with specific recipes that are part of the curriculum. They also need to create recipes and learn about the different ways that one’s senses play a role in the dining experience.
To connect classroom learning to real-world hospitality or culinary experiences, HCCC requires learners to complete at least 450 hours of externship. Some of that experience will occur on campus, in the form of working within the Foundation Subscription Dining Series and other high-profile events.
Integrating Tradition with Innovation
HCCC balances traditional hospitality management and culinary arts training with modern industry needs by incorporating courses in sustainability. This approach encourages students to think critically about the impact of their business on the community and environment, fostering a holistic understanding of the industry’s role in promoting sustainability and social responsibility.
Preparing Students for Global Success
HCCCC prepares students to work in an international environment through its diverse student body and inclusive environment. The College’s strong Culinary Club hosts special events, fostering cultural exchange and professional growth. As a Hispanic Serving Institution (HSI) with students from diverse backgrounds, including Middle Eastern countries and India, students develop an appreciation for different cultures through collaborative lab work and shared experience.
Integrating Global Hospitality Trends in the Curriculum
HCCC’s curriculum incorporates global hospitality trends like wellness tourism, eco-resorts, and boutique experiences. In HMT 112, Introduction to Travel & Tourism, and HMT 106, Culture & Geography, students explore the motivations behind travel and gain insights into emerging trends.
The Future of Hospitality: HCCC’s Plans
Dr. K acknowledges the hospitality sector’s evolution over the next several years, driven by increasing use of technology. To stay ahead, HCCC incorporates the latest technologies into its curriculum and offers programs like the Culinary Business Innovation Certificate program, which allows students with prior entrepreneurial experience to refine their skills and receive the management, law, mathematics, and business operations instruction needed to succeed in business.
The emerging job roles, like those that focus on nutritional concerns, tech integration, and social media management, will need graduates to be adaptable and innovative. With the combination of practical experience and innovative knowledge, HCCC prepares students to thrive in a rapidly growing industry.
Dr. K’s Advice to Aspirants
For students considering launching their own hospitality or culinary venture, Dr. K advises them to gain firsthand knowledge and experience about the ins and outs of what it takes to become an actual entrepreneur. Understanding the responsibilities and challenges of entrepreneurship from start to finish is crucial for success.
