Atlantic Technical College – Professional Culinary Arts and Hospitality
Mar 2026 · 2nd Semester
Students will be taught through hands-on experiences in setting-up banquets and food preparation, including meat and poultry fabrication, soups, stocks and sauces, hors d'oeuvres, smoking meats, charcuterie, along with baking and pastry basics; breads, creams, custards, cakes, pies and cookies.
Prerequisites: Have at least a 2.5 GPA in the four core classes (English, Math, Science and Social Studies) on the most recent report card. Level 3 or higher in both FAST/EOC Math and FAST Reading from the previous school year for Progress Monitoring 3 (PM3).
Grades: 11-12
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