Atlantic Cape Community College will offer a Sanitation Training workshop, 9 a.m. – noon, on four Fridays, Oct. 6-27, at the Charles D. Worthington Atlantic City Campus, 1535 Bacharach Blvd.
This 12-hour workshop is a ServSafe Food Safety Training program, developed by the National Restaurant Association to teach restaurant and foodservice professionals how to prevent food-borne illnesses. Participants will learn the importance of proper food storage, preparation, cleaning and sanitizing to ensure safe food handling. Continue reading
A new cooking class, “Healthy Cooking for the Home Chef,” with Academy of Culinary Arts alumna Chef Christina Martin, who has worked in Philadelphia restaurants including Blackfish and Vedge, begins Oct. 2 at the Academy of Culinary Arts at Atlantic Cape Community College’s Mays Landing Campus, 5100 Black Horse Pike. Continue reading
Are you unemployed and looking for a career in the gas industry? Atlantic Cape Community College will hold an information session about its new Utility Line Locate Technician training, 10 a.m., Friday, Sept. 22. Training begins Oct. 23.
The Utility Line Locate Technician is a comprehensive 70-hour course that includes classroom and field training. Topics include: Continue reading
Atlantic Cape Community College will partner with the American Hotel & Lodging Educational Institute to offer the Certified Guest Service Professional training program. This 18-hour course will meet 6-9 p.m., Tuesdays and Thursdays, Oct. 3 – Oct. 19, at the Charles D. Worthington Atlantic City Campus, located at 1535 Bacharach Blvd. The fee is $129.
Participants will gain guest service skills that can lead to a successful career in the hospitality industry. Training will cover how to become a guest service-oriented employee who knows how to engage with guests to provide memorable service. Seven key elements of guest service will be presented through real stories designed to inspire and motivate employees to offer service that goes well beyond what is expected. The “Exploring the Seven Elements” topics are: Authenticity: Keep It Real!; Intuition: Read the Need!; Empathy: Use Your Heart!; Champion: Be a Guest Hero!; Delight: Provide a Surprise!; Delivery: Follow Through!; Initiative: Make the Effort! Continue reading
Atlantic Cape Community College will offer a series of web and graphic design workshops for individuals interested in learning about photo manipulation and website creation.
Introduction to WordPress teaches participants the power and ease of using WordPress to create websites, beginning Sept. 18. Some of the topics that will be covered include design and development basics, blogging, themes, content, Search Engine Optimization (SEO), branding, categories and tags. Cost is $299. Continue reading
Have you ever wanted to learn how to bake your own bread or create your own pastries? Then join Chef Marylou D’Angelo at the Academy of Culinary Arts at Atlantic Cape Community College for her baking and pastry workshop series, beginning in September, at the Mays Landing Campus, 5100 Black Horse Pike.
Bread Baking I will offer the hands-on experience of baking Vienna Bread, Savory Onion Focaccia and Black Olive Bread, 6-9 p.m., Wednesday, Sept. 13. Cost is $65.
Bread Baking II explores how to roll, form and bake traditional Italian baguettes, Semolina loaves and individual Potato Rolls, 6-9 p.m., Wednesday, Sept. 27. Cost is $65. Continue reading
The Academy of Culinary Arts will offer two four-month noncredit training programs at its new facility at Atlantic Cape Community College’s Charles D. Worthington Atlantic City Campus, 1535 Bacharach Blvd. The Culinary Training Program and the Baking and Pastry Training Program both begin Sept. 18.
Learn the skills you need to start a career with confidence as a cook, pastry cook or baker in just 17 weeks, at a lower cost than other local culinary training options. All students earn ServSafe certification and learn interview skills. A job fair at the end of the training is scheduled for quick entry into the field.
The Culinary Training Program provides an overview of basic culinary terminology and skills; pantry production; the use and benefits of kitchen gardens; hot food production and short order cooking; preparation of stocks and sauces; cooking methods of meat, poultry and seafood; and the fundamentals of baking. Continue reading