St. Augustine Prep Students Complete ‘Third Semester’ Program at Academy of Culinary Arts

Nine St. Augustine Prep students completed their “Third Semester” program, a 60-hour learning excursion outside a classroom setting, with a ceremony held at Careme’s Restaurant at the Academy of Culinary Arts, Thursday, June 4, at Atlantic Cape Community College.  The students who expressed interest in the culinary arts submersed themselves in the kitchen with ACA Chef Educator Joseph Sheridan of Somers Point during an eight-day training course, May 26-June 4, at the Academy. Here, they learned an overview of the food service industry, traditional knife skills, how to plan a feast, how to cook global cuisines and appetizers such as sushi rolls and empanadas, and to prepare an entire Italian buffet and table-side presentations for their families, which they served on the final day.

Nine St. Augustine Prep students completed their “Third Semester” program, a 60-hour learning excursion outside a classroom setting, with a ceremony held at Careme’s Restaurant at the Academy of Culinary Arts, Thursday, June 4, at Atlantic Cape Community College.
The students who expressed interest in the culinary arts submersed themselves in the kitchen with ACA Chef Educator Joseph Sheridan of Somers Point during an eight-day training course, May 26-June 4, at the Academy. Here, they learned an overview of the food service industry, traditional knife skills, how to plan a feast, how to cook global cuisines and appetizers such as sushi rolls and empanadas, and to prepare an entire Italian buffet and table-side presentations for their families, which they served on the final day.

Nine St. Augustine Prep students completed their “Third Semester” program, a 60-hour learning excursion outside a classroom setting, with a ceremony held at Careme’s Restaurant at the Academy of Culinary Arts, Thursday, June 4, at Atlantic Cape Community College.

The students who expressed interest in the culinary arts submersed themselves in the kitchen with ACA Chef Educator Joseph Sheridan of Somers Point during an eight-day training course, May 26-June 4, at the Academy. Here, they learned an overview of the food service industry, traditional knife skills, how to plan a feast, how to cook global cuisines and appetizers such as sushi rolls and empanadas, and to prepare an entire Italian buffet and table-side presentations for their families, which they served on the final day.

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