Monroe College's Bronx campus is an ideal urban campus located in the bustling Fordham section.
Located in downtown New Rochelle, the Monroe College New Rochelle campus is nestled in a diverse, thriving suburban community in Westchester County.
The scenic Monroe College St. Lucia campus in Barnard Hill Castries on the Caribbean island of St. Lucia combines the best of many worlds.
Monroe's Queens Extension Center is located in the heart of downtown Flushing, a vibrant and ethnically mixed district of Queens.
Just minutes away from New York City, the dining and entertainment capital of the world, Monroe College offers students a hospitality management and culinary arts education that encompasses passion, professionalism, and pride.
Located in New Rochelle, the Monroe College School of Hospitality Management and Culinary Arts is one of the largest programs of its kind in the United States. It is also one of the most selective. Our faculty of experienced chefs, executive pastry chefs and hospitality managers understand that success in service industries requires pride, passion and professionalism. Students who clearly exhibit a commitment to these values will not only be welcomed into the program, they will get started on a path toward career success.
Historically, Monroe’s culinary and hospitality teams, students, and faculty have been top competitors, and the program as a whole can boast many achievements, including nearly 600 medals awarded to the Monroe Culinary Team in competitions since 2009. At the 2010-2013 New York State Championship, the Monroe Culinary Team won 15 gold and 10 silver medals and in 2011 and 2013, Monroe culinary students won the Marc Sarrazin Cup at the Salon of Culinary Art competition. Many students have competed in professional competitions and have won gold medals as well as best overall—while competing against professional chefs in the category.
The faculty are award-winning, too. School of Hospitality Management and Culinary Arts Dean Frank Costantino was named Chef of the Year by the American Culinary Federation Long Island Chapter in 2013 and Monroe pastry instructor Ebow Dadzie was named one of the 2014 Top Ten Pastry Chefs in the US by Desserts International.
Monroe offers a unique opportunity to its SHMCA students to gain real world experience while attending class. Monroe’s on-campus restaurant, the Dining Lab, is run entirely by students, from front of the house to the kitchen. The Dining Lab is open three nights a week and offers a seasonal menu. It has garnered the attention of food critics everywhere, including New York Times editor Alice Gabriel, who dubbed The Dining Lab as “the little kitchen that could."
The Pastry Kiosk, the Dining Lab’s daytime operation, also offers students the opportunity to gain experience. Students create and serve gourmet meals while learning the ins and outs of a lunch-serving institution.
Associate Degrees Bachelor's Degree Graduate Degree Culinary Institute of New York
There is a certain magic to the expression “the right place at the right time.” This could reference a great opportunity, a financial windfall, or even a romance. I know that Monroe College is the right place for you. I know that our program is outstanding and exciting and you, too, will see the opportunities that we offer.You will see the expectations that we have for you and what you can expect from us. But the bigger question is, is this the right time for you? It will have to be if you are going to be successful in our program. You need to make sure that all of the support you need outside of the college is in place. You will need to commit yourself to your goal of finishing college. And we will be there every step of the way with you to make sure that this is the right place at the right time for you. I promise the magic will follow.Welcome to the School of Hospitality Management and the Culinary Arts at Monroe College. Remember, our doors are always open to help you in any way we can.