Two culinary students

Culinary Arts & Cooking

October

WORKSHOPS

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.

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.
November

WORKSHOPS

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.

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.

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.

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.

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.

 

December

WORKSHOPS

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.
Noviembre

Gastronomía y Cocina Profesional

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.