Earn a Culinary Arts I Certificate in only one year! Culinary classes meet from Monday through Thursday from 9 a.m. - 2 p.m. Students must also complete three (3) general education classes to complete certification.
Register now for this program to receive $2,500 in exclusive scholarship and a free knife kit (a $250 value)*. Additional financial aid and scholarships are available to those who qualify.
Reserve your spot today by contacting Mary Beth Marler at (609) 343-4944 or mmarler@atlanticcape.edu.
If you are interested in signing up for classes, please complete an application for admission.
CULN-111 Culinary Fundamentals - 2 Credits
This course will introduce new culminations to culinary terminology, cooking methods, basic tools and equipment and basic knife cutting skills.
CULN-113 Fundamentals of Garde Manger - 2 Credits
Learn the proper techniques, preparation, presentation and sensory evaluation of a variety of courses.
CULN-114 Purchasing/Inventory/Cost Mgt. - 1 Credit
This course introduces purchasing strategies and concepts of food and beverage cost control.
CULN-125 Kitchen Foundations - 2 Credits
This course focuses on stocks, soups and sauces with emphasis on quality ingredients that lead to a better finished product.
CULN-134 Breakfast Cookery - 1 Credit
Learn the fundamental importance of the egg and the many roles it plays in various breakfast dishes.
CULN-145 Vegetables/Plant-Based Cuisine - 2 Credits
The course covers all basic cooking techniques through the use of vegetables, starches, grains and vegetarian lifestyles.
HOSP-132 Food Service Sanitation - 1 Credit
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 - 3 Credits
Instruction and guided experience in reading and writing, with application of invention and revision techniques, including peer feedback, collaboration and dialogue.
CULN165: Meat Cookery - 2 Credits
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 - 2 Credits
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 - 2 Credits
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 - 2 Credits
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 dough's, pate choux, etc.
CULN175: Nutrition for the Culinary Professional - 2 Credits
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 - 3 Credits
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.
HIST/HUMT Elective - 3 Credits
