Academy of Culinary Arts Workshops
Culinary Arts Training Program
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: $4,795 (Tuition $1,995, Materials $900, Lab $1,900)
-
Section M01 - Mays Landing Campus, Kitchen 9 (10056)
Monday - Thursday, 8:30 a.m. - 2 p.m.
Begins Monday, April 12
Summer Culinary Discovery
Get a taste of the culinary world at the Academy of Culinary Arts’ Summer Culinary Discovery! Find out if a career in the food and beverage industry is right for you with five days of hands-on workshops offering an overview of the Academy’s curriculum. Explore Italian cuisine, garde manger and baking and pastry with the Academy’s chef educators. Each day focuses on a different area of instruction, beginning with cooking fundamentals. Classes will meet five hours a day, Monday through Friday, and are geared toward high school students. Determine if your passion can be turn into a career at the Academy’s Summer Culinary Discovery!
- June 21-25, 2010
Cost: $350.00
Time: 8 a.m. to 1 p.m.
Place: M-203
Traditions Series
Discover the pleasure of creating delicious and comforting dishes in the tradition of such places as Ireland, New England, Italy, New Orleans, Greece and Israel. Traveling and sampling the cuisines typical of these areas is the inspiration behind the recipes that will be shared with you in this series. Join us for an interactive culinary adventure steeped in tradition and learn to recreate these wonderful dishes for family and friends in your own home.
Instructor: Peggy Messina
COOK197
Series Fee: $330
- Section M01 - Mays Landing Campus (10565)
Kitchen 1
6 Wednesdays beginning Jan. 27
Traditional New England
New England’s hearty and delicious dishes characterize the unpretentious, full-bodied cuisine found throughout the region. Cozy up and learn to recreate the warm and inviting flavors that make New England cooking so unique and satisfying in your very own kitchen.
COOK198
Fee: $65
- Section M01 - Mays Landing Campus (10566)
Kitchen 1
Wednesday, Jan. 27
6 - 9 p.m.
Traditional New Orleans
Cajun and Creole cooking is a reflection of the culinary traditions found in the mixed immigrant heritage that is unique to New Orleans. This class will allow you to become skilled in the creation of the timeless classics that are the heart and soul of tradition in New Orleans.
COOK536
Fee: $65
- Section M01 - Mays Landing Campus (10568)
Kitchen 1
Wednesday, Feb. 10
6 - 9 p.m.
Traditional Greece
Greek taste combinations are reflective of many regions throughout Greece, each offering a diverse array of foods that are a culmination of literally thousands of years. In this class we will let our spirits run free while creating traditional Greek meals that promise to be an inviting trip back through history.
COOK199
Fee: $65
- Section M01 - Mays Landing Campus (10569)
Kitchen 1
Wednesday, Feb. 24
6 - 9 p.m.
Traditional Ireland
Irish cooking uses the simplest of fresh ingredients like meats, fish and vegetables that are readily available and easy to cook with. In this class we will dish up typical Irish comfort foods that have been enjoyed in Ireland for centuries.
COOK200
Fee: $65
- Section M01 - Mays Landing Campus (10570)
Kitchen 1
Wednesday, March 10
6 - 9 p.m.
Traditional Jewish
Jewish cooking is a synthesis of styles influenced by Middle Eastern, Mediterranean, Spanish, German and Eastern European cooking. The combination of these varied foods are what make them uniquely Jewish. Presented in this class will be the famous dishes for which Jewish cuisine is renowned.
COOK202
Fee: $65
- Section M01 - Mays Landing Campus (10571)
Kitchen 1
Wednesday, March 24
6 - 9 p.m.
Traditional Italy
Italian cuisine is as diverse as the regions that comprise the country. In this class we will travel from north to south, recreating traditional recipes from such places as Tuscany, Naples and Sicily, just to name a few. Learn how the diversity of the foods produced in each region is reflective of the dishes that are prepared and that have been loved by Italians for hundreds of years.
COOK541
Fee: $65
- Section M01 - Mays Landing Campus (10567)
Kitchen 1
Wednesday, April 7
6 - 9 p.m.
Carnivale
Enjoy the foods of Brazil and their most famous festival. Learn how to prepare and enjoy items like Fejioda pork and bean stew, fritules, kebabs, fish stew and more – maybe we can even talk the chef into a Samba!
Instructor: Chef Jon Davies
COOK203
Fee: $65
- Section M01 - Mays Landing Campus (10572)
Kitchen 1
Tuesday, Feb. 9
6 - 9 p.m.
Cheese and Charcutiere Tasting
Compare and contrast similar cheeses from European and American artisanal varieties, paired with pates and terrines, as well as a comparison of hams such as Serrano, prosciutto and Virginia. Feel free to bring your favorite bottle of wine.
Instructor: Chef Jon Davies
COOK575
Fee: $65
- Section M01 - Mays Landing Campus (10573)
Kitchen 1
Tuesday, March 2
6 - 9 p.m.
Asian Cuisine
Hot, sour, sweet and salty are the flavors involved in the foods of Laos, Thailand, and Vietnam along the trail of the Mekong River. Experience curries, pho and spring rolls. Learn various indigenous ingredients and how to use them.
Instructor: Chef Jon Davies
COOK128
Fee: $65
- Section M01 - Mays Landing Campus (10574)
Kitchen 1
Tuesday, March 23
6 - 9 p.m.
Cook it again Sam
From Casablanca to Algiers - cook items from Moroccan and North African cuisines, like tangines, lamb and artichoke, pastillas, couscous chicken, and figs ras al hanout. Learn about and how to use ingredients like preserved lemons harrissa and zataar.
Instructor: Chef Jon Davies
COOK204
Fee: $65
- Section M01 - Mays Landing Campus (10575)
Kitchen 1
Tuesday, April 20
6 - 9 p.m.