Details About Studying at the Academy
The degree programs mix hands-on training and academic classes. And through an externship, you’ll gain real-world experience in a industry establishment throughout the U.S. or Europe. You’ll have plenty of options to practice your skills in competitions, student activities and special events. As part of your training, you’ll help operate Careme's, a gourmet restaurant open to the public and located on the college's Mays Landing campus. The restaurant is open for lunch, dinner and special events, Monday through Friday when classes are in session.
Classes for full-time students meet five hours a day, Monday through Friday, in morning, afternoon or evening sessions from January through May and August/September through December. Upon request a flexible part-time schedule can be customized to meet the needs of students during fall and spring semesters.
You can complete the non-culinary portion of your program by taking classes at any of the college's locations, at your home county college or by taking courses online and completing credits via the Internet. All culinary courses are offered in our Culinary Labs at our Mays Landing campus.
At the completion of all culinary courses, you’ll participate in a culinary awards ceremony, receiving a certificate of completion in the program, and a gold, silver or bronze medal based on your grade point average and criteria set by the American Culinary Federation.
The Academy has transfer agreements with four-year colleges and universities, including Drexel, Widener, Johnson & Wales, Fairleigh Dickinson, Northwood and Florida International, for students who wish to pursue a bachelor's degree. You can get a full list of transfer agreements from the Career and Academic Planning Center.