The Academy of Culinary Arts has updated its menu of programs to include one-year certificates for aspiring chefs eager to enter the culinary industry.
Baking and Pastry Certificate I and Culinary Arts Certificate I are two-semester certificate programs designed to provide students with career training for entry-level positions.
“The 30-credit certificate will provide students with strong fundamental culinary basics, along with just the right amount of general education courses,” says Chef Kelly McClay, Dean of the Academy of Culinary Arts. “It is an additional level of certification that will allow students to earn a new credential.”
Building a Foundation
The certificates can also be used as a foundation for completing an Associate in Applied Science degree in Culinary Arts or Baking and Pastry in a second year at the Academy of Culinary Arts, located at Atlantic Cape Community College’s Mays Landing Campus.
In the Culinary Arts Certificate I program, students learn industry sanitation standards, how to correctly interpret recipes and procedures, and how to demonstrate effective communication and computation skills. Students also study professionalism and work ethics, participate in community service activities, and identify environmental and conservation issues related to the culinary industry.
Students in the Baking and Pastry Certificate I program will apply baking theories and create classic and artisan yeast products, quick breads and puff dough, and classical and decorative pastries. Other concepts covered include evaluating and interpreting nutritional standards for menus and recipes. The program also reviews professionalism, working effectively in a team environment and industry safety standards.
Both programs provide students the skills to head directly into the workforce.
After completion of the Culinary Arts I Certificate program, graduates could find themselves as a line or prep cook in a hospital or institutional setting, or in a fine dining restaurant or banquet atmosphere.
Baking and Pastry I Certificate graduates could find themselves working as a baker or pastry cook at a ski lodge, a high-end hotel in a city, a casino or a university.
- Amanda McCullough
ACA Menu of Programs
An Associate in Applied Science degree—available in Culinary Arts, Baking and Pastry or Food Service Management—prepares you for your career with:
- Hands-on training and academic classes
- Externship for real-world experience (in the U.S. or abroad)
- Options to test your skills in competitions
- Student activities and special events
- Restaurant experience in the student-run Carême’s
- National ServSafe certification
A one-year certificate in Culinary Arts or Baking and Pastry offers the basics for entry-level positions so you can quickly get into the workforce.
- Complete training in two semesters
- Hands-on introductory classes plus general education requirements
- National ServSafe certification
- A foundation for completing an A.A.S. degree later
Our short-term specializations (23 credits or less) focus on one area and explore it in-depth. Specializations are available in:
- Baking & Pastry
- Food Service Management
- Hot Food
Noncredit Culinary and Baking and Pastry Training Programs prepare participants through hands-on instruction to learn new skills to start a career in the hospitality industry or enhance existing skills for career advancement. The 17-week program includes ServSafe certification.
For information on Academy programs, contact Judy DeSalvo at (609) 343-5624 or firstname.lastname@example.org or visit www.atlantic.edu/aca.
Success So Close You Can Taste It!
The Academy of Culinary Arts has produced talented chefs for 35 years. Experience the sights, sounds, smells and tastes of the Academy at an open house. For upcoming dates, visit www.atlantic.edu/aca/visit.htm.
For more information on the Academy, located at 5100 Black Horse Pike in Mays Landing, call (800) 645-CHEF, visit www.atlantic.edu/aca or email email@example.com.