Note: Registration for Culinary Workshops needs to be completed two weeks prior to class date.

Basic Knife Skills

Participants will learn the basic types of knife safety techniques using extensive hands-on practice in the kitchen to enhance the skills of food and beverage employees. New employees are taught proper knife usage, cleanliness in the workplace and basic cutting skills.

Learners will be able to:

  • Identify the do’s and don’ts associated with the safe and efficient use of knives
  • Learn knife identification and the importance of proper knife maintenance
  • Learn the classical cuts that are necessary to maintain a job in a professional kitchen
  • Match each cut with the correct knife to produce the best results
  • Learn advanced preparation techniques of specific vegetables
  • Expand their culinary terminology
COOK-121 (3 hours)
Fee: $39

Section MW02-Mays Landing Campus
Saturday, March 4, 9 a.m.-12 p.m.

Section CW02-Cape May Campus
Saturday, May 6, 9 a.m.-12 p.m.

Home & Holiday Entertaining

Are you intimidated by the complexity of holiday entertaining? Learn to pull off a wonderful holiday party by learning how to plan, plate, present and serve! Chef instruction, over two sessions, will cover basic knife skills, as well as assembling a fruit platter, cheese/charcuterie/ butter board and creating fresh cocktail mixers!

COOK-100 (6 hours)
Fee: $109

Section MW01-Mays Landing Campus Thursday and Friday, February 16 & 17, 6:30-9:30 p.m.

Sunday Soup

Learn how to make a variety of hearty, healthy, protein-based and plant-based soups. We will cover clear stocks, thickening agents, dairy free options and even basic knife skills.

COOK-101 (3 hours)
Fee: $89

Section AW01-Worthington Atlantic City Campus
Tuesday, February 28, 6:30-9:30 p.m.

Cooking with Beer

If you love beer, you will love learning how to make beer cheese sauce, potato and beer soup. The Chef will also share how make great beef and beer chili, sautéed honey beer chicken and spaetzle “German pasta.” (Note: non-alcoholic beer will be used for this workshop.)

COOK-102 (3 hours)
Fee: $89

Section MW01-Mays Landing Campus
Wednesday, March 8, 6:30-9:30 p.m.

Artisanal Coffee & Dessert Pairing

In this workshop, you will learn the basics of gourmet coffee as it pertains to the aromas, body, roasts, quality, regions and brewing methods. We will even teach you the perfect dessert pairings!

COOK-103 (3 hours)
Fee: $89

Section MW02-Mays Landing Campus
Monday, April 3, 6:30-9:30 p.m.


Learn to make sushi rice correctly by studying different techniques of slicing fish, making sashimi and nigari. Find out how to make rolls and hand rolls at your next dinner party.

COOK-104 (3 hours)
Fee: $89

Section MW01-Mays Landing Campus
Thursday, April 13, 6:30-9:30 p.m.

Cooking Italian

Learn from our Chef how to make pasta from scratch with a homemade pesto cream. Learn to make pappardelle pasta and gnocchi from start to finish. Of course, we will be making accompanying sauces!

COOK-105 (3 hours)
Fee: $89

Section MW02-Mays Landing Campus
Thursday, April 20, 6:30-9:30 p.m.

Cooking South American

Have you ever gone to a great Mexican restaurant and said, “I wish I could make this?” Well, now you can! Learn to prepare different salsas and sauces, and try your hand at making fresh tortillas and homemade empanadas.

COOK-106 (3 hours)
Fee: $89

Section MW01-Mays Landing Campus
Thursday, April 27, 6:30-9:30 p.m.

Mother Sauces

Come learn the five mother sauces that are the base sauces for all French cooking. With the knowledge of these five sauces, you may create over 100 variant sauces.

COOK-107 (3 hours)
Fee: $89

Section MW01-Mays Landing Campus
Thursday, March 2, 6:30-9:30 p.m.

Chillin’ and Grillin’

Have you always wanted to grill like a pro? Learn basic marinades, dry rubs and seasoning for grilled meats, vegetables and seafood. Learn how to create different temperatures and heat zones for slow cooking and grilling foods to the perfect temperature! The Chef will demonstrate how knife skills are important for even cooking.

COOK-108 (3 hours)
Fee: $89

Section AW01-Atlantic City Campus
Monday, May 8, 6:30-9:30 p.m.

Seafood Harvesting

Chef instruction will include how to properly filet salmon, flounder and tuna. Learn the different varieties of oysters and clams, and proper shucking methods.

COOK-109 (3 hours)
Fee: $89

Section CW01-Cape May Campus
Wednesday, May 17, 6:30-9:30 p.m.
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Register Online Here

Full payment must be made at the time of online registration via credit/debit card. Early registration is recommended to ensure a spot in your workshop, many courses fill quickly.
Still have questions? Contact us at or 609.343.5655.