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      Jean Sullivan
      Communications Director
      732-473-3100 x 3060

    Page Title| Happenings News Stories  2013


    October 3, 2013

    Jean Sullivian, October 3, 2013

    Ocean County Vocational Technical School administrators and Ocean County officials welcomed guests to tour the facilities and enjoy a bounty of hors d'ouevres and beverages after the ceremony.

    OCEAN COUNTY, An official Ribbon Cutting Ceremony was held at Cuisine on the Green, the Ocean County Center for Culinary Arts at the Atlantis Golf Course located in Little Egg Harbor.

    The Culinary Arts Training
    Center, part of the Ocean County Vocational Technical School (OCVTS) district, is the result of a partnership with the Ocean County Parks and Recreation. The restaurant at Atlantis Golf Club had been vacant and the decision was made to utilize the space to provide Southern Ocean County with a state-of-the-art training facility as well as a new dining venue for local residents. Cuisine on the Green Culinary Arts Training Center becomes Ocean County Vocational Technical School's seventh career training facility.

    View from rear entrance from Golf Course

    Cuisine on the Green offers adult students the opportunity to pursue their career goals in the culinary profession. The 10-month accelerated curriculum includes classroom instruction, culinary skills training and working internships. The first class of students began their training at the new facility in September.

    The ceremony marks the official opening of the Cuisine on the Green Pub and Restaurant. The newly renovated restaurant facility is open to the public and offers an exciting new dining experience as students train for exciting careers in the culinary arts. The use of locally-sourced foods, responsibly-caught seafood and environmentally-conscious practices are essentials elements at

    School administrators and county officals welcome culinary training center at ceremony.  

    Cuisine on the Green. The teaching philosophy at Cuisine on the Green involves a curriculum and training program incorporating a foundation of ecology, wellness, and responsibility to the overall reduction of the environmental footprint in the culinary industry.

    The facility includes a banquet room which can accommodate parties up to 125 people, a dining room which can hold 60 guests, an outside patio area as well as a full service bar in the Pub which can seat 50.


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