Details About Studying at the Academy

Hands-on vs. the Theory

Crane

The degree programs mix hands-on training and academic classes. And through an externship, you’ll gain real-world experience in a kitchen or restaurant in 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 campus. The restaurant serves a buffet lunch and an a la carte dinner weekdays, when classes are in session.

Class Schedules

Classes for full-time students meet five hours a day, Monday through Friday, in morning, afternoon or "After Dark" evening sessions from January through May and August/September through December. Evening classes are also available for part-time students two nights a week for eight weeks during the fall and spring semesters.

Location Options

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 kitchens at our Mays Landing campus.

Degrees and Certifications

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.

Equipment and Dress

All students are required to wear a uniform and to purchase a knife set.

Four-Year Degrees

The Academy has transfer agreements with four-year colleges, including Drexel, Widener 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.

For more information, view frequently asked questions.