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Atlantic Cape Community College Cademy Of Culinary Arts Ays Landing, New Jersey

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General Information
Public, coeducational, two-year college. Small-town setting. Founded in 1964. Accredited by Middle States Association of Colleges and Schools.

Program Information
Offered since 1981. Program calendar is divided into semesters. 1-year certificate of specialization in pastry/baking. 2-year associate degree in pastry/baking. 2-year associate degree in food service management. 2-year associate degree in culinary arts. 3-semester certificate in food service management. 3-semester certificate in baking/pastry. 3-semester certificate in culinary arts. 9-month certificate of specialization in catering. 9-month certificate of specialization in food service management. 9-month certificate of specialization in hot foods.

Program Affiliation
American Culinary Federation; Foodservice Educators Network International; National Restaurant Association; National Restaurant Association Educational Foundation; New Jersey Restaurant Association; Retailer’s Bakery Association.

Areas of Study
American regional; baking; buffet catering; charcuterie; confectionery show pieces; controlling costs in food service; culinary skill development; food preparation; food purchasing; food service math; garde-manger; international cuisine; introduction to food service; Italian regional and traditional cooking; kitchen management; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; patisserie; restaurant operations; sanitation; saucier; soup, stock, sauce, and starch production; vegetarian cooking; wines and spirits.

Facilities
2 bake shops; 4 classrooms; computer laboratory; food production kitchen; gourmet dining room; learning resource center; 4 lecture rooms; library; public restaurant; 5 teaching kitchens; banquet room.

Student Profile
363 total: 249 full-time; 114 part-time. 263 are under 25 years old; 77 are between 25 and 44 years old; 23 are over 44 years old.

Faculty
18 total: 13 full-time; 5 part-time. 18 are industry professionals; 6 are culinary-certified teachers; 1 is a licensed dietitian. Prominent faculty: Mary Theresa McCann, MS, CEPC; Marsha Patrick, MS, RD; Philip Cragg, CEC, CCE, AAC; Annmarie Chelius, CCE, CWPC, BS. Faculty-student ratio: 1:20.

Special Programs
400-hour cooperative education program, culinary competitions, study abroad.

Typical Expenses
Application fee: $35. In-state tuition: $5600 per semester full-time (in district), $1400 per course part-time (in district), $6552 per semester full-time (out-of-district), $1638 per course part-time (out-of-district). Out-of-state tuition: $7975 per semester full-time, $1994 per course part-time. Program-related fees include $300 for knives and specialty tools; $400 for textbooks; $350 for uniforms.

Financial Aid

In 2005, 139 scholarships were awarded (average award was $1034); 138 loans were granted (average loan was $2206). Program-specific awards include Press of Atlantic City Restaurant Gala Scholarships. Employment placement assistance is available. Employment opportunities within the program are available.

Application Information
Students may begin participation in January and August. Applications are accepted continuously. In 2005, 390 applied; 390 were accepted. Applicants must submit a formal application.

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Contact
Linda McLeod
Assistant Director for College Recruitment
Academy of Culinary Arts
5100 Black Horse Pike
Mays Landing, NJ 08330-2699
Telephone: 609-343-5009
Fax: 609-343-4921
E-mail: accadmit@atlantic.edu
World Wide Web: http://www.atlantic.edu/aca.
Atlantic Cape Community College cademy of Culinary Arts ays Landing, New Jersey

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