Atlantic Cape News

Media Contact:

  • Stacey Clapp
  • 5100 Black Horse Pike
  • Mays Landing, NJ 08330-2699
  • College Relations Office
  • (609) 343-4907

Open House Nov. 17 for Displaced Star Career Academy Students

November 15, 2016

Atlantic Cape Community College and its Academy of Culinary Arts will host a joint open house Thursday, Nov. 17, from 5:30-7 p.m., for prospective students, including those displaced from their education by the closing of Star Career Academy this week.

Atlantic Cape offers programs in culinary arts, baking & pastry, health professions and more than 40 degree programs. The open house will be held in the Academy of Culinary Arts at Atlantic Cape’s Mays Landing Campus, 5100 Black Horse Pike, M Building.

If you love to cook and are interested in starting a culinary career, come learn about the academy’s first-rate training. The ACA was named No. 1 culinary school in New Jersey by Best Choice Schools.

The academy offers two-year degree programs in culinary arts, baking and pastry, and food service management, and specialization programs in hot foods, baking and pastry, food service management and catering.

The academy also offers two one-year certificate programs, Baking and Pastry Certificate I and Culinary Arts Certificate I. These two-semester certificates are designed to provide students with career training for entry-level positions in the baking and pastry or culinary fields. The certificates can also be used as a foundation for completing an associate degree at the Academy of Culinary Arts. 

To RSVP for the open house or for more information on all of Atlantic Cape’s programs, contact Valerie Weller at 609-343-4944.

Atlantic Cape Community College is celebrating 50 years of creating opportunity for residents of Atlantic and Cape May counties and is accredited by the Middle States Association of Colleges and Schools. The ACA has been training future chefs by nationally recognized chef educators for 35 years, and is accredited by the American Culinary Federation. Learn more at