Culinary Fundamentals 

(formerly: Art of Cooking-CTE)

In the first year, students dive into the essentials of culinary craftsmanship. Master knife skills, learn food safety protocols, and explore tools and equipment.  In this course students will gain a solid understanding of the origins of culinary arts, setting the stage for hands-on experience and a lifelong appreciation for cooking. At this level, students focus on breakfast cookery, international cuisines, soup and stocks, bakeshop, and intro restaurant production. 

Culinary Skills and Techniques 

(formerly: Creative Cuisine-CTE*)

In the second year, students explore a variety of cuisines and cooking styles. From the spices of different cultures to regional specialties, students broaden their palate while refining their cooking techniques. This course builds on previous work in food safety protocols and sanitation, food storage and preservation, and food preparation methods. In addition, the students learn the fundamentals of the bakeshop.  Students will prepare, package, market, and distribute meals to faculty and for special events. This course also develops the teamwork and job skills necessary to secure Hospitality or Food Service employment.   During this course, students reinforce knowledge of and participate in training for IVC - ServSafe Food Handler.

Advanced Chef Training 

(formerly: Honors Culinary Arts-CTE**)

This third-year course will have students mastering their culinary skills through our in-house restaurant/bistro and our food truck. In addition to a strong focus on culinary technique, students dive into the business aspect with lessons in menu planning, cost management, and entrepreneurship. This course also explores farm-to-table and how food is locally and sustainably sourced. Students taking this course will finalize their preparation for the transition to a culinary career or advanced education.  During this course student prepare for and sit for ServSafe Food Protection manager Industry Valued Credential Certification.

Honors Commercial Food Production* (not CTE Sequence)

Offered at Atlantic Cape Community College, students will participate in a variety of hands-on culinary tasks and long-term projects to develop greater experience in food-service and production. 

*Course prerequisites apply. For more information, please view your course catalogue or speak with an advisor to plan your schedule.

**NJ State Career and Technical Education Approved Program of Study