Two culinary students

Culinary Arts & Cooking

Enroll now in the Academy of Culinary Arts’ Culinary Training or Baking and Pastry programs and learn in our state-of-the-art kitchens at our Caesars Entertainment Wing for Hospitality and Gaming Studies at the Worthington Atlantic City Campus. 

Baking and Pastry Training Program

PROFESSIONAL SKILLS SERIES

The Professional Skills Series provides you with the fundamental skills necessary to secure a position in the culinary field. This program includes instruction in:

  • ServSafe Manager Certification: The ServSafe Food Safety Training Program will teach students to recognize the responsibilities involved in the prevention of food-borne illnesses. The training also will help foodservice workers understand the importance of proper storage, food preparation, cleaning, and sanitizing to ensure safe food handling.
  • Knife Skills: Students will learn basic knife skills to include; care and maintenance of tools, sharpening, and proper grip. Cuts will include dice, roundel, bias, julienne, brunoise, and Tournne. Emphasis will be on mastery of consistency and speed.
  • Pantry Production: Learn product identification, composed salads, and dressings. The course includes garnish, canapes, raw bar, and sausage making. Learn the skills necessary to be successful in the food service industry.
  • Professional Line Cooking: Hone your skills in organization, knife cuts, equipment use, cooking techniques, and fundamentals. Focus on sauté, grilling, frying, and vegetable cookery. Successful completers will be ready to take on the hot line.
  • Stocks, Soups, and Sauces: Learn the secrets to a good stock, and your soups and sauces will be exceptional. Start with the basics and learn mother sauces, small sauces, contemporary sauces, and a variety of thickening techniques. Then move on to soups, including consommé, creams, purees, and chowders.

 

CULI-507 (160 hours, 8 Weeks)

Fee: $2,299 (Tuition/Lab: $1,729, Supplies: $570)

 

Section AW01-Worthington Atlantic City Campus, Caesars Entertainment Wing

Monday-Thursday beginning September 23 (ends November 14)

3-8 p.m.

Las Series de Destrezas Profesionales te proveen los fundamentos necesarios para asegurar una posición en el campo culinario. Este programa ofrece instrucciones en:

  • Certificación de ServSafe Manager: El programa de adiestramiento ServSafe al manejo y seguridad de alimentos, enseñará a los estudiantes a reconocer las responsabilidades involucradas en la prevención de enfermedades transmitidas por los alimentos. El adiestramiento también ayudará a trabajadores en el área de servicios de comidas a entender la importancia de almacenar correctamente alimentos, preparación de alimentos, limpieza y saneamiento para asegurar el buen manejo de los alimentos.
  • Habilidades con el cuchillo: Los estudiantes aprenderán las destrezas básicas con el cuchillo, incluyendo: cuidado y mantenimiento de herramientas, afilado y correcto agarre. Los cortes incluirán, cortes en cubitos, rodajas, sesgadas, juliana, brunoise y torneado. El énfasis será en el dominio de la consistencia y velocidad.
  • Producción de cocina fria: Aprenda la identificación de productos, ensaladas compuestas y aderezos. El curso incluye adorno, canapés, Raw Bar y fabricación de embutidos. Aprender las habilidades necesarias para tener éxito en la industria de servicios de comida.
  • Cocinero Profesional: Perfecciona tus destrezas en la organización, cortes con el cuchillo, uso del equipo, fundamentos y técnicas de cocina. Este curso se concentran en saltear, asar, freir y cocinar vegetales. Aquellos que terminen exitosamente, estarán listos para tomar la cocina.
  • Caldos, sopas y salsas: Aprenda los secretos para un buen caldo y sus sopas y salsas serán excepcionales. Empieza con lo básico y aprenda las salsas madres, pequeñas salsas, salsas contemporáneas y una variedad de técnicas de espesar. Luego pasar a sopas, incluyendo; consomé, cremas, purés y sopas.

CULI-509 (160 Horas, 8 semanas)
Costo: $ 2,299 (Matrícula/Laboratorio: $ 1,729, Suministros: $ 570)

  • Sección: AW01-Worthington Atlantic City Campus, Caesars Entertainment Wing
    18 de noviembre de 2019 al 27 de enero de 2020
    Horas: 3 p.m. a 8:30 p.m.

The Professional Skills Series provides you with the fundamental skills necessary to secure a position in the culinary field. This program offers instruction in:

  • ServSafe Manager Certification: The ServSafe Food Safety Training Program will teach students to recognize the responsibilities involved in the prevention of food-borne illnesses. The training also will help foodservice workers understand the importance of proper storage, food preparation, cleaning and sanitizing to ensure safe food handling.
  • Piping and Pastry Bag Skills: An introductory class covering a variety of border designs, flowers, balloons and other cake decorations. Students will also learn to work with chocolate and royal icing for run outs and garnishes. Students will develop skills in cake writing.
  • Pastry: Focus on organization, equipment, pastry bag techniques, specialty ingredients, chocolate work, decorating, garnishes and classic pastry shop items.
  • Artisan Bread Baking: Learn to make exceptional breads using old world recipes and modern techniques. This course will teach you the use of different grains and techniques, including dense breads with crispy crusts using artisan flavors such as asiago cheese, potato and rosemary olive oil.
  • Commercial Baking: This class helps students develop applicable skills using commercially produced product. Start by preparing basic staples of a commercial bakery and then transform them to plated desserts, specialty items, signature and unique creations. This is the true function of a commercial bakeshop. Students will be challenged to use staples to express their creativity.

 

CULI-508 (160 hours, 8 Weeks)

Fee: $2,299 (Tuition/Lab: $1,729, Supplies: $570)

 

Section AW01-Worthington Atlantic City Campus, Caesars Entertainment Wing

Monday-Thursday, beginning September 23 (ends November 14)

3-8 p.m.

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.

FDBV-202 (4 hours)
Fee: $59

  • Section MW01-Mays Landing Campus
    Wednesday, September 25
    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 and wallet card. 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.

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

  • Section AW01-Worthington Atlantic City Campus
    Tuesday and Friday, November 12 and 15
    9 a.m.-3 p.m.

Section CW01-Cape May County Campus

Wednesdays, October 16 and 23

9 a.m.-3 p.m.

CULINARY WORKSHOPS

With Larry and Linda Faillace, Owners, Three Shepherds Farm in Vermont. Enjoy three fun-filled days immersed in the fascinating world of cheese with our Artisanal cheese making class! You will learn the principles of great cheese making as we make at least seven different cheeses and focus on topics such as milk sources and how to assess milk quality, hygiene and sanitation, microbial cultures and rennet, proper equipment, the magic of cheese aging, cheese and wine pairing, salting and brining, cheese marketing, and much more. Included in all classes is lunch each day, an extensive cheese tasting, our complete artisan cheese making manual with recipes, and an extensive resource section which will guide you to all the necessary tools and information to make excellent cheese! To ensure plenty of hands-on experience, each class is limited to 10 students.

COOK-175 (19 hours)
Fee $595

  • Section MW01-Mays Landing Campus
    Friday, November 8, 3-8 p.m., Saturday, November 9, 8 a.m.-3 p.m. and Sunday, November 10, 8 a.m.-3 p.m.

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 MW01-Mays Landing Campus
    Saturday, September 28
    10 a.m.-1 p.m.

Learn new and interesting ways to serve this versatile veggie. A demonstration and tasting with cauliflower fried rice, cauliflower risotto, and cauliflower pizza crust with toppings of course.

COOK-188 (2 hours)
Fee: $35 

  • Section CW01-Cape May County Campus
    Wednesday, October 2
    4-6 p.m.

Pasta Fagioli, Seafood Stew, and Chicken Escarole, learn how to make these Sunday soups that will leave you with leftovers for a mid-week dinner.

COOK-101 (3 hours)
Fee: $75 

  • Section MW01-Mays Landing Campus
    Saturday, October 19
    10 a.m.-1 p.m.

Learn to work with a variety of squash including Butternut, Delicata, Spaghetti, and Patty Pan. We will roast, sauté, grill, and puree. Gain a stronger appreciation for this autumn star!

COOK-221 (3 hours)
Fee: $75 

  • Section MW01-Mays Landing Campus
    Tuesday, October 15
    6-9 p.m.
  • Section CW01-Cape May County Campus
    Wednesday, October 16
    5-8 p.m.

A two-session course with the first course delving into the Zakuski, this array of Appetizers is the Russian version of Tapas. You will learn about pickling, marinating, and the correct presentation for caviar. We will also explore traditional entrée selections from Beef Stroganoff to Koulibiak (Salmon styled like Beef Wellington), and of course Chicken Kiev. The second class will explore side dishes such as Dumplings, Beet Salad and Stuffed Cabbage. We will round out the lesson with traditional Russian Desserts, Gingerbread and Blini.

COOK-248 (6 hours)
Fee: $150 

  • Section MW01-Mays Landing Campus
    Saturday, November 2 and 9
    10 a.m.-1 p.m.

Join us for this workshop presented by Chetna Macwan. Chetna Macwan who is the owner and publisher of SpiceCultureCooking.com, a food blog about all things related to Indian cuisine. Chicken Makhani - chicken in a butter (Butter Chicken) and heavy cream based sauce, Kheema-Minced lamb sautéed with onions, mint, coriander and cumin seeds, and Hariyali Marinade - cilantro, mint based marinade that can be used for both meat & veggie dishes.

COOK-276 (3 hours)
Fee: $85 

  • Section MW01-Mays Landing Campus
    Saturday, October 5
    10 a.m.-1 p.m.

BAKING AND PASTRY WORKSHOPS

POTATO – thick flatbread stuffed with spicy potato and onion mixture and pan-fried and CHILI/PANEER – thick flatbread stuffed with a spicy blend of chili, garlic, and paneer (Indian curd cheese) and pan-fried.

BAKE -145 (3 hours)
Fee $85 

  • Section MW01-Mays Landing Campus
    Saturday, October 19
    10 a.m.-1 p.m.

Dessert will be a sweet milk pudding with roasted vermicelli, mixed nuts, and Cardamom/saffron- commonly known as “Kheer.” We will also make an Indian styled funnel cake called “Jalebi” – a very traditional Indian street food.

BAKE-146 (3 hours)
Fee: $85 

  • Section MW01-Mays Landing Campus
    Saturday, November 2
    10 a.m.–1 p.m.

Learn how to make several styles of cheesecake desserts while the Chef demonstrates the procedures for Pumpkin Cheesecake, Coffee and Cream Cheesecake, and individual Coconut Key Lime Cheesecakes. 

BAKE-122 (3 hours)
Fee: $75 

  • Section MW01-Mays Landing Campus
    Tuesday, September 17
    6-9 p.m.

You’ll want to bring your apron to this class! Students will be hands-on for San Francisco Sour Dough bread, Soft-Twisted Egg Rolls and a Garlic Parmesan Pull-Apart Bread.

BAKE-105 (3 hours)
Fee: $75

  • Section MW01-Mays Landing Campus
    Tuesday, October 8
    6-9 p.m.

Learn and participate with the Chef the procedures for mixing, assembling and finishing Pumpkin Cake Rolls with Cream Cheese icing, Pumpkin-Cranberry Crumb Muffins, and Moist Pumpkin Spice Bread.

BAKE-130 (3 hours)
Fee: $75 

  • Section MW01-Mays Landing Campus
    Tuesday, October 15
    6-9 p.m.

Give in to your cravings when you indulge in the making of Chocolate Soufflés, Chocolate Crème Brûlée, and a Chocolate Decadence Torte!

BAKE-115 (3 hours)
Fee: $75 

  • Section MW01-Mays Landing Campus
    Tuesday, November 5
    6-9 p.m.

The Chef will demonstrate how to make the dough for Chocolate Crinkle-Top cookies, Almond Biscotti, and Vanilla Crescents. Students will get hands-on experience rolling, scooping, and dipping the cookies.

BAKE-106 (3 hours)
Fee: $75 

  • Section MW01-Mays Landing Campus
    Tuesday, December 3
    6-9 p.m.

Chocolate is better one bite at a time. Enjoy making bite-size Chocolate Beignets, Chocolate Profiteroles, and rich Chocolate Pâte.

BAKE-140 (3 hours)
Fee: $75 

  • Section MW01-Mays Landing Campus
    Tuesday, December 16
    6-9 p.m.