Culinary Workshops

Sanitation Training

The ServSafe Food Safety Training Program will teach students to recognize the responsibilities involved in the prevention of food-borne illnesses. The training also will help foodservice workers understand the importance of proper storage, food preparation, cleaning and sanitizing to ensure safe food handling. This program covers sanitation guidelines as suggested by the National Restaurant Association’s “ServSafe” program. Participants will take the test on the last day of the course.

Topics include:

  • Principles of food microbiology
  • Food-borne diseases
  • Standards enforced by regulatory agencies
  • Applied measures for the prevention of food-borne illnesses
  • Preparation for the National Restaurant Association and New Jersey State Sanitation (FMC) examinations (test included)

FDBV-200 (12 Hours)
Fee: $189 (Tuition: $149, Supplies: $40)

  • Section AW02-Worthington Atlantic City Campus, Caesars Entertainment Wing
    4 Fridays beginning Feb. 23, 2018 (Ending March 16, 2018)
    9 a.m.-noon

Basic Knife Skills

Ever wonder how those TV chefs chop so quickly and evenly?  In this class, students will learn the techniques used by the professionals.  Hold a knife correctly and master the basic cuts. Learn chopping, dicing and a few secrets.  This is a hands-on class.

COOK-121 (3 Hours)
Fee: $45

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, Jan. 27, 2018
    10 a.m.-1 p.m.

Cupid’s Cuisine

Love is in the air and so is the aroma of a Valentine’s Day Feast.  The chef will demonstrate and prepare a surf and turf variation – seared filet medallions with sauce madeira and stuffed shrimp and potato gallette.  While sampling, the chef will give a short history and demonstration on how to taste and evaluate various chocolates, then end the evening with death by chocolate, a devilish dessert!

COOK-180 (3 Hours)
Fee: $130 per couple ($65 per person)

  • Section MW01-Mays Landing Campus, Kitchen 1
    Wednesday, Feb. 14, 2018
    6-9 p.m.

Soups, Chowder and Bisque

Spring is a great time for students to expand their soup repertoire.  This class includes hands-on preparation of white bean and escarole, chicken and corn chowder, smoked tomato bisque and a classic bouillabaisse.

COOK-229 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, Feb. 17, 2018
    10 a.m.-1 p.m.

Sous Vide Cooking

Learn the secret to creating the perfect temperature for a meal every time, through a method of vacuum sealing and boiling called “Sous Vide.” Taste items that are demonstrated using this technique and how they can be translated to the home cooking enthusiast, and how important an understanding of sanitation and cooking temperatures are to have perfect results. 

COOK-105 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, April 17, 2018
    6-9 p.m.

Easy Appetizers

This class covers simple and easy appetizers from tapenade to hummus, salsas to spreads all served with a variety of homemade crackers.

COOK-143 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, March 31, 2018
    10 a.m.-1 p.m.