This program is eligible for financial aid.
Due before registration: Prerequisites: Candidates must obtain a reading score of 9 on the Test of Adult Basic Education (TABE) or the Core Academic Skills Assessment (CASA). High school diploma or high school equivalency diploma/HSED.
Due on the first day of class: A criminal background check must be completed during orientation. Students will be presented with more information and will initiate their background check on orientation/first day of class. Students failing to provide a clear criminal background check may not be eligible for the internship portion of the program.
This program is designed to prepare students for a successful career as a professional cook. Topics and skills are taught to cover the many areas of the professional kitchen. Learn how to prepare both professional and gourmet dishes. Students will receive an introduction to the culinary industry, pantry production, and short-order cooking. Students will successfully have the skills to prepare sauces, soups, and vegetables. Students are introduced to healthy cooking and baking as part of this certification training program.
This program is designed to prepare students for a successful career as a professional cook. Topics and skills are taught to cover the many areas of the professional kitchen. Learn how to prepare both professional and gourmet dishes. Students will receive an introduction to the culinary industry, pantry production, and short-order cooking. Students will successfully have the skills to prepare sauces, soups, and vegetables. Students are introduced to healthy cooking and baking as part of this certification training program.
The program consists of 13 modules:
Module 1: Student Success Workshop
Module 2: Computers Applications for the Hospitality Industry
Module 3: ServSafe Food Protection Manager Certification
Module 4: Introduction to Culinary Arts
Module 5: Pantry Production
Module 6: Professional and Career Development
Module 7: Short Order Cooking (Breakfast)
Module 8: Sauces, Soups, Vegetables and Starch Cookery
Module 9: Applied Cooking Methods
Module 10: Healthy Cuisine
Module 11: Introduction to Baking
Module 12: Culinary Internship
Module 13: Certification Test Prep and Certification Exam
The American Culinary Federation, Inc. (ACF) is a professional organization for chefs and cooks, founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club, and the Chefs de Cuisine Association of America. Since their inception, little has changed in our principal goals. The ACF organization is based on promoting the professional image of American chefs worldwide through the education of culinarians at all levels. Please visit acfchefs.org for more information. Students completing all course requirements will be eligible to sit for the American Culinary Federation’s Certified Fundamentals Cook credential. The cost of this certification exam is included in the program cost.
College Pathways: Upon credential attainment, you may be eligible for up to 10 college credits toward an Atlantic Cape Culinary Arts degree.
Student Responsibility: Students are responsible for purchasing the following items for use during their training program: closed-toe shoes that do not have any openings or cutouts of any kind; clogs are not acceptable; and headphones or earbuds for use during computer lab sessions.
CULI-502 (630 hours) financial aid eligible
Cost: $6,999 (Tuition/Lab: $5,619, Supplies: $1,380)
Section AW01: Worthington Atlantic City Campus, Caesars Entertainment Wing
Tuesday, Wednesday, and Thursday, beginning October 24 (ends June 20, 2024)
9 a.m.-4 p.m. (7 hours per day)
Registration due two weeks prior to class start date.
