Cape May Culinary Arts Certificate Program
Earn a Culinary Arts I Certificate in only a year. Culinary classes start September 5th and run from 9 a.m.-2 p.m. Monday through Thursday. Students must take 3 general education classes to complete certification.
REGISTER NOW for this program to receive $2,500 in exclusive scholarships and a free knife kit (a $250 value)*.
Additional financial aid and scholarships are available to those who qualify.
Ready to get started?
Reserve your spot for Fall 2024 today by contacting Judy DeSalvo at (609) 343-5624 or desalvo@atlanticcape.edu.
You can find more information about the Culinary Arts Certificate Program here.
If you are interested in signing up for classes, please complete an application for admission.
First Semester Classes
CULN-111 Culinary Fundamentals
This course will introduce new culinarians to culinary terminology, cooking methods, basic tools and equipment, and basic knife cutting skills.
CULN-113 Fundamentals of Garde Manger
Learn the proper techniques, preparation, presentation, and sensory evaluation of a variety of courses.
CULN-114 Purchasing/Inventory/Cost Mgt.
This course introduces purchasing strategies and concepts of food and beverage cost control.
CULN-125 Kitchen Foundations
This course focuses on stocks, soups and sauces with emphasis on quality ingredients that lead to a better finished product.
CULN-134 Breakfast Cookery
Learn the fundamental importance of the egg and the many roles it plays in various breakfast dishes.
CULN-145 Vegetables/Plant-Based Cuisine
The course covers all basic cooking techniques through the use of vegetables, starches, grains and vegetarian lifestyles.
HOSP-132 Food Service Sanitation
Examines the causes and prevention of forborne illness outbreaks. Includes methods of food handling, receiving, preparation, service, food allergens and food safety regulations and standards.
ENGL101: Composition I
Instruction and guided experience in reading and writing, with application of invention and revision techniques, including peer feedback, collaboration and dialogue.
Second Semester Classes
CULN165: Meat Cookery
This course covers the methods of meat cooking to include roasting, broiling, pan-broiling, pan-frying, stir-frying, grilling, stewing and
braising. Identifying the proper cooking method required, and understanding of the cuts of meat and their characteristics.
CULN170: Poultry and Seafood Cookery
This course covers butchery and fish mongering and will introduce students to the specific characteristics of these valuable proteins. Learning the cuts will help identify the best cooking methods to use for each.
CUBP110: Foundations of the Bakeshop
This course covers the foundations for the aspiring culinary, baking and pastry arts professional: knife skills, the history of cuisine from classic to contemporary, culinary math (formulas, conversions and scaling), commercial bakeshop terminology, equipment and ingredient identification.
CUBP210: Advanced Baking Techniques
This course builds on the skills and knowledge acquired in CUBP110-Foundations of the Bake Shop. Emphasis on the proper application of formulas and their relationship to mixing methods used in the preparation of cakes, cookies, roll-in doughs, pate choux, etc.
CULN175: Nutrition for the Culinary Professional
This course is a scientific exploration of the fundamentals of nutrition. Course content includes classroom and laboratory experience needed to develop an overall understanding of culinary principles and application of nutritional concepts.
CISM125: Introduction to Computers
Designed for those with little or no knowledge of computer operations. Students will learn the basic components of a microcomputer, terminology of computing, and fundamentals of integrated software using a word processor, spreadsheet, and filer program.