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 knowledge and professional skills and techniques necessary for entry-level culinary, baking and pastry, and food service management positions;
• Identify and apply sanitation standards for the safe handling of food, beverage, tools and equipment throughout the flow of a foodservice operation in both the front and back of the house;
• Evaluate nutritional content of recipes and/or formulas with the ability to adjust recipes to produce healthier options, based on industry trends and consumers' dietary needs;
• Apply the basic principles and applications of culinary mathematics as they apply to the food service industry;
• Identify and apply basic ingredients, techniques, science and design artistry behind standard culinary/baking & pastry products;
• Communicate effectively, professionally, and respectfully with diverse teams and customers.

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