A variety of baking and pastry workshops will be offered with Chef Marylou D’Angelo, beginning Jan. 27, at the Academy of Culinary Arts at Atlantic Cape Community College, at the Mays Landing campus, 5100 Black Horse Pike.
Egg Bread and Rolls will offer the hands-on experience of making soft textured egg breads and rolls, such as 6-Braid Challah Bread, 6-9 p.m., Wednesday, Jan. 27. Cost is $75.
Learn how to make decadent chocolate desserts including Flourless Hazelnut Truffle Torte and Chocolate Soufflé Glace, during Chocolate and More Chocolate!, 6-9 p.m., Wednesday, Feb. 10. Cost is $75.
Crusty European Breads teaches how to make hardy, crusty French Baguettes, Italian Seeded Loaves and Sundried Tomato Pistolettes, 6-9 p.m., Wednesday, Feb. 24. Cost is $75.
In Pasticceria Italiana, learn to make some Italian Old World Classics including Ricciarelli (almond cookies) and Crostada di Fichie Pere (Pear and Fig Tart), 6-9 p.m., Wednesday, March 2. Cost is $75.
Easter Holiday Sweets teaches participants how to create fresh and tasty cakes such as traditional Carrot Cake with Cream Cheese Icing and a flaky Coconut Meringue Cake, 6-9 p.m., Wednesday, March 23. Cost is $75.
Learn how to make Hamantaschen, Rugelach and Apple Cake during Jewish Holiday Favorites, Wednesday, April 20. Cost is $85.
These workshops will be held in Kitchen 2 of the Academy of Culinary Arts.
To register or for more information, call (609) 343-5655, or visit www.atlantic.edu/ce.