Academy of Culinary Arts Workshops

Culinary Arts Training Program

Culinary Arts Workshop

This five-month career preparation program offers
hands-on courses that focus on the mastery of
cooking principles and practical techniques and
prepares you for the National Restaurant Associa-
tion Food Service Sanitation Certificate. Upon suc-
cessful completion of the exam, students receive a
nationally recognized certification in sanitation. The
exam is given during the program. Topics and skills
taught cover the many areas of the professional
kitchen. Learn how to prepare both professional
and gourmet dishes and the basics of baking and
pastry. This program will help you to see what area
is your specialty. Many opportunities exist locally for
employment in the culinary industry.

BCUL110 (425 hours)

Fee: $4,895 (Tuition $2,995, Lab $1,900)

  • Section MW01 - Mays Landing Campus, Kitchen 9
    Monday - Thursday, begins Sept. 20
    8:30 a.m. to 2 p.m.

Tailgating Extravaganza

Be the envy of season ticket holders with gourmet snack foods that can be made ahead and then finished at the game. Learn how to prepare delicious items like grilled lamb gyros, peanut butter red curried chicken wings, beer-braised brisket sandwiches with chipotle BBQ and crispy slaw, buffalo chicken meatballs and classics like sausage and peppers and muffalettas.

Instructor: Chef Jon Davies

COOK148

Fee: $65

  • Section M01 - Mays Landing Campus, Kitchen 1
    Tuesday, Sept. 14
    6 - 9 p.m.

Seoul food

Experience the food of Korea. It will not be all Kimchi, but there will be Korean braised beef short ribs (kalbi), bulkoki kim chee bi bimbop, Korean spicy tuna and rice and other Korean classics.

Instructor: Chef Jon Davies

COOK136

Fee: $65

  • Section M01 - Mays Landing Campus, Kitchen 1
    Tuesday, Oct. 5
    6 - 9 p.m.

Breakfast Cooking

Does making an omelet scramble your brains? Learn the tricks to making fluffy omelets, over easy eggs, and eggs Benedict with the perfect hollandaise. Also covered will be non-egg items like stuffed French toast and country classics like biscuits and gravy. Your family will be amazed with the creative ways you can add zip to the most important meal of the day.

Instructor: Chef Jon Davies

COOK134

Fee: $65

  • Section M01 - Mays Landing, Kitchen 1
    Tuesday, Oct. 19
    6 - 9 p.m.

Country French

This is the real way the French eat - no pretension here. Prepare a Salad Nicoise, a simplified cassoulet, Coq au Vin, Chestnut Soup, Pot au Feu, Mussels a la Roquefort and classic clafoutis for dessert. A class even Julia would be proud of.

Instructor: Chef Jon Davies

COOK142

Fee: $65

  • Section M01 - Mays Landing, Kitchen 1
    Tuesday, Nov. 9
    6 - 9 p.m.

Grinding it Out

Learn how to make basic sausages and take a trip around the world at the same time. Covered will be hot and sweet Italian, German bratwurst, Spanish andouille, Polish kielbasa, French merguez and Mexican chorizo. Curing and smoking techniques will also be discussed.

Instructor: Chef Jon Davies

COOK136

Fee: $75

  • Section M01 - Mays Landing, Kitchen 1
    Tuesday, Dec. 7
    6 - 9 p.m.

Seven Fishes

Just like in the traditional Italian fashion, jump right in with our chef and fellow classmates to prepare this family-style feast. Enjoy fresh pasta with clam sauce, calamari, baccala and other familiar items served on Christmas Eve. Complete recipe packets and demonstration
will be provided.

Instructor: Chef Jon Davies

COOK137

Fee: $75

  • Section M01 - Mays Landing, Kitchen 1
    Tuesday, Dec. 14
    6 - 9 p.m. (May run later)