Atlantic Cape’s Academy of Culinary Arts Offers New Short-Term Training

The Academy of Culinary Arts at Atlantic Cape Community College will offer a new noncredit Professional Skills Series of classes for those ready to enter the food industry. Courses will be taught by ACA chef educators in new facilities at the Worthington Atlantic City Campus, located at 1535 Bacharach Blvd. The following five short-term courses will be taught during the spring semester.

  • Pantry Production Professional prepares students for pantry attendant, banquet assistant or salad prep positions and covers product identification, composed salads and dressings with additional coursework on garnishes, canapes, raw bars and sausage making. (6-10 p.m., Mondays and Tuesdays, Jan. 23 – Feb. 21.)
  • Professional Line Cook covers sautéing, grilling, frying and vegetable cookery; students will hone skills in organization, knife cuts, equipment use, cooking techniques and fundamentals to become qualified for positions in a la carte restaurants or high volume facilities. (6-10 p.m., Wednesdays and Thursdays, Feb. 22 – April 27.)
  • Stocks, Soups and Sauces Professional will focus on creating exceptional stocks, soups (including consommé, creams, purees and chowders) and sauces (including the basics, mother sauces, small sauces and contemporary sauces.) Successful students will qualify for entry-level positions in a professional kitchen, working in volume areas and banquets, or in institutional food service. (10 a.m. – 2 p.m., Saturdays and Sundays, Jan. 21 – Feb. 19.)
  • Pastry Assistant covers bakeshop basics, including organization, equipment,pastry bag techniques, specialty ingredients, chocolate work, decorating, garnishes and classic pastry shop items; and prepares students for entry-level positons in a retail bakery or production facility. (6-10 p.m., Mondays and Tuesdays, Jan. 23-Feb. 21.)
  • Artisan Bread Baker will teach you to make exceptional breads using modern methods and old-world recipes with different grains for baking a variety of breads, including dense breads with crispy crusts, featuring such artisan flavors as asiago cheese, potato and rosemary olive oil. (10 a.m. – 2 p.m., Saturdays and Sundays, Jan. 21-Feb. 19.)

For more information or to register, visit or call 609-343-5655.


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