County College of Morris (CCM) expanded its facilities for the Culinary Arts and Hospitality Management programs, opening a state-of-the-art baking kitchen. This new learning lab is part of the forthcoming 11,325-square-foot Center for Entrepreneurship and Culinary Science, which is set to fully open for the Spring 2026 semester and will serve as the home to CCM’s Culinary and Hospitality Arts Institute of New Jersey (CHAI-NJ).
This essential portion of the expansion enables students to specialize in artisanal baking and pastry arts, gaining hands-on experience in a professional-grade environment tailored for precise, high-quality instruction.
“This isn’t just a kitchen, it’s a launchpad,” said Mark Cosgrove, chairperson of Hospitality Management & Culinary Arts at CCM. “Our students now have the opportunity to learn, experiment and build their futures in a space that reflects the innovation and energy of today’s culinary world. I’m incredibly proud of what we have built here and even more excited to see the incredible work our students will do in it.”
CHAI-NJ blends culinary mastery with entrepreneurial thinking, preparing students for both leadership and ownership in their future careers. This stunning new facility reflects the highest standards of professional baking and culinary arts. CCM students will gain hands-on skills from advanced pastry techniques, breadmaking and chocolate work to business planning, marketing and sustainable practices.
The cutting-edge space is outfitted with top-tier equipment, including:
- Advanced Combi-ovens and a rotating bread oven for flawless baking
- Marble-topped tables, ideal for chocolate tempering and intricate confectionery work
- Maple-topped “Boos” block workstations for classic breadmaking and pastry production
- A 14-foot dough sheeter, allowing for large-scale lamination and dough preparation, paired with a dough divider to help students master portion control in high-volume production
- Four 40-quart globe mixers, from delicate batters like meringues to heavy doughs
- Four Vulcan stoves to support a full range of culinary instruction
With this advanced kitchen, CHAI-NJ continues to solidify its position as a premier destination for executive chefs, aspiring bakers and culinary professionals.
This initiative was shaped through meaningful collaborations with top local chefs, bakers and hospitality leaders who offered their expertise to guide the design and future use of the space. Many partners have committed to mentoring students, offering internships and co-hosting events at CCM.
“This expansion is about more than education, it’s about community,” said Virginia Rich, dean of the School of Business, Mathematics, Engineering & Technologies at CCM. “We’re providing our students a direct link to the culinary industry’s vibrant professional community. And we’re helping them acquire the skills to make dreams a reality.”
