Culinary Arts

This program offers training for culinary and food and beverage personnel for careers in the growing food service and hospitality industries. Students learn different styles and techniques for ordering, preparing and serving food, planning menus, incorporating computer technology, as well as working with an assortment of modern tools and equipment. Nearly 75% of the study will be hands-on experience, under the supervision of the faculty in the Academy's fully-equipped modern facility.

Students are required to take the Placement Test and, if applicable, complete, with a grade of C or better, MATH073-Introduction to Algebra I and ENGL080-Reading and Writing II. General Education courses may be taken as offered during the program.

For additional information, visit the Academy of Culinary Arts  home page or contact the culinary department at (609) 343-4944.

Upon Completion of this program students will be able to:

• Demonstrate professionalism and exceptional work ethics;
• Relate the importance of participation in community service activities;
• Perform effectively in teams;
• Identify environmental and conservation issues related to the culinary industries;
• Demonstrate knowledge and skills appropriate for entry-level culinary positions;
• Practice life-long learning as it relates to career goals;
• Compare and contrast traditional and non-traditional career opportunities;
• Identify industry expectations through on-the-job training;
• Identify industry sanitation standards;
• Evaluate the advantages of professional affiliations and ACF certification;
• Know and apply industry equipment safety standards;
• Apply basic cooking techniques;
• Create and defend daily sales abstract;
• Demonstrate organizational proficiency;
• Evaluate and interpret nutritional content of recipes;
• Articulate an understanding of cultural diversity.

Students must complete a Cooperative Education/Internship/Externship/Service-Learning requirement (400 documented hours).