Two culinary students

Culinary Arts & Cooking

Career Training

Two chefs

Culinary Training Program

Baking a cake

Baking and Pastry Training Program

Professional Skills Series

culinary preparations

Culinary and Cooking Professional

Baking and Pastry Students

Baking and Pastry Professional

Workshops

The ServSafe food handler certificate is the most popular certification awarded by ServSafe. It is sometimes called a food handlers card or a food workers permit. The purpose of the certification is to ensure that food service workers have an understanding of basic food safety principles. The certificate is awarded after completing the course and passing the assessment. The assessment will test your knowledge in these five categories: Basic Food Safety, Personal Hygiene, Cross Contamination and Allergens, Time and Temperature, and Cleaning and Sanitation. The National Restaurant Association recognizes the ServSafe Food Handler Certificate for a three-year period.

FDBV-202 (4 hours)
Fee: $59

  • Section MW02-Mays Landing Campus
    Wednesday, February 19, 9 a.m.-1 p.m.

This program covers sanitation guidelines, as suggested by the National Restaurant Association’s “ServSafe” program. The ServSafe Food Protection Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Food Protection Manager Certification. The ServSafe Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards. Participants will take the test on the last day of the course. The National Restaurant Association recognizes the ServSafe Food Protection Manager Certification for a five-year period.

FDBV-200 (12 hours)
Fee: $199 (Tuition: $159, Supplies: $40)

  • Section MW01-Mays Landing Campus
    Tuesday and Friday, March 17 and 20, 9 a.m.-3 p.m.
    CANCELED

Culinary Workshops

Ever wonder how those TV chefs chop so quickly and evenly? In this class, students will learn
the techniques used by professionals. Hold a knife correctly and master the basic cuts. Learn
chopping, dicing, and a few secrets. This is a hands-on class.

COOK-121 (3 Hours)
Fee: $49

  • Section MW02-Mays Landing Campus, Kitchen 1
    Saturday, February 1, 10 a.m.-1 p.m.
  • Section CW01-Cape May County Campus, Kitchen 1
    Tuesday February 4, 5-8 p.m.

Bold and trendy, Afghan cuisine is often served family style with several dishes laid out on the table called “dastarkhan” Chickpea Soup, Chicken Kabuli Pulao, Spicy Braised Eggplant and Milk Fudge for dessert! Come get out of your comfort zone and try these wonderful recipes.

COOK-144 (3 hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, February 18, 6-9 p.m.

Stop ordering take out, learn to make your own pizza dough and top it with everything you like. Make it flat or roll it up.

COOK-103 (3 hours)
Fee: $75

  • Section MW01- Mays Landing Campus, Kitchen 1
    Friday, February 21, 5-8 p.m.
  • Section CW01-Cape May County Campus, Kitchen 1
    Tuesday, February 25, 5-8 p.m.

Make a variety of pot stickers both veggie and pork based and an assortment of Dumplings. Learn fillings, wrapping techniques and appropriate dipping sauces.

COOK-193 (3 hours)
Fee $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, March 14, 10 a.m.-1 p.m.
  • Section CW01-Cape May County Campus, Kitchen 1
    Tuesday, March 24, 5-8 p.m.

Add grains to salads to create a complete meal, excel at meatless Mondays, and take the focus off the traditional proteins. Healthy cooking has come a long way. Join us if you would like to catch up!

COOK-194 (3 hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, April 11, 10 a.m.-1 p.m. - CANCELED
  • Section CW01-Cape May County Campus, Kitchen 1
    Tuesday, April 21, 5-8 p.m. - CANCELED

Always struggling for time during the busy week? Come learn some new ideas for serving tasty meals your whole family will love. Easy Pork Piard, Chicken Enchiladas, White Bean Chili, Glazed Salmon and delicious sides.

COOK-195 (3 hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Wednesday, May 6, 6-9 p.m.
    CANCELED

Join us for a cooking demonstration and tasting of products made with CBD oil and meet Robert Mejia, author of Essential Cannabis and producer of CBD condiments. The benefits of CBD will be discussed along with the techniques used to provide even dosing as well as flavor enhancement. Get ready for the future and take advantage of the benefits of this product now.

COOK-178 (2 hours)
Fee: $99

  • Section MW01- Mays Landing Campus, Kitchen 1
    Monday, April 6, 6-8 p.m.
    CANCELED

Pair wines with chocolates for a taste experience you will not soon forget. Love white chocolate? It has its own set of delicious matches. Come enjoy some social time and learn about the pairings of these two wonderful favorites.

COOK-143 (2.5 hours)
Fee: $75

  • Section CW01-Cape May County Campus, Kitchen 1
    Tuesday, February 11, 5:30-8 p.m.

Are you interested in gardening? Would you like to get the most productivity out of your kitchen garden? Consider joining us for four sessions this spring. We will have a visit from a Master Gardener and will prepare a little something from our garden ingredients each session.

  • January: Plan and design including hydroponics and microgreens. 
  • February: Planting seeds, germination, nurture and grow. We will plant the seeds in nutrient rich soil and harvest some microgreens. 
  • March: Planting on the dark side of the moon. Green beans, spinach, peas and kohlrabi all love the cool weather. We will get them started early. 
  • April: Cook what you harvest! Prepare some garden favorites and a final Q and A.

COOK-185 (8 hours)
Fee: $109

  • Section MW01-Mays Landing Campus
    Saturdays, January 25, February 22, March 21 and April 25, 10 a.m.-Noon

Baking and Pastry Workshops

Assist the Chef while learning how to make Chocolate Raspberry Mousse Bombes glazed with Chocolate Ganache, White Chocolate Mousse served with Caramelized Bananas and Fresh Strawberry – Cream Cheese Tarts.

BAKE-131 (3 hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 3
    Tuesday, February 4, 6-9 p.m.

Bring your apron for this hands-on class! Learn how to make Easter Egg Bread, Hot Cross Buns and Chocolate Babka.

BAKE-124 (3 hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 3
    Tuesday, February 18, 6-9 p.m.

Students will be hands-on making Irish Soda Bread and assisting the Chef with the steps preparing a Yummy Rum Soaked Cake and a Chocolate Guinness Cake.

BAKE-117 (3 hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 3
    Tuesday, March 10, 6-9 p.m.

Assist the Chef while learning how to make traditional Tiramisu, Nonna Doretea’s Almond Cake and Sfingis, everyone’s family favorites!

BAKE-103 (3 hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 3
    Tuesday, April 7, 6-9 p.m.
    CANCELED

Assist the Chef as you learn the methods to make Chocolate Peanut Butter Mousse Bombes, Chocolate Caramel Tarts and Individual Molten Chocolate Cakes.

BAKE-140 (3 hours)
Fee: $75

  • Section MW02-Mays Landing Campus, Kitchen 3
    Tuesday, April 28, 6-9 p.m.
    CANCELED

Assist the Chef in the preparation of a Coffee & Cream cheesecake, Coconut- Key Lime cheesecake and individual Fresh Strawberry topped cheesecakes.

BAKE-122 (3 hours)
Fee: $75

  • Section MW02-Mays Landing Campus, Kitchen 3
    Tuesday, May 12, 6-9 p.m.

Registration

Register Online

ATTENTION: Our Online registration form is for use when registering for Workforce Development programs. Please call (609) 343-5655 to register using VISA, Mastercard or American Express or stop by our admissions office Monday-Friday, 9 a.m.-4:30 p.m. to begin the process for registering for a career training program.