Articulation Agreement
What is articulated credit?
The Articulation Program at Atlantic Cape is available to local area high school students
- Students take courses at their high school with their teachers that are considered eligible for college credit
- Students who successfully complete courses may fulfill high school graduation requirements and also seek college credit
- Students may earn credit for these courses once they have graduated from high school, applied for admission to Atlantic Cape, and completed at least 30 credits of their Atlantic Cape degree requirements
- Course credit will be applied to the student's academic record and appear on their college transcript upon their final semester at Atlantic Cape
How do I submit my articulated credit?
The procedure to earn Atlantic Cape articulated credit is as follows:
- Students must matriculate into a college program within five years of high school graduation
- Students are awarded transfer credit(s) for the completed articulated course(s) listed by their high school
- Student will provide high school transcript to Enrollment Services for evaluation of articulated credit
How can I use my articulated credit?
Seal of Biliteracy
High school students who have earned the New Jersey State Seal of Biliteracy and provide their transcript and/or diploma will have the opportunity to earn up to 6 articulated credits in the language for which they have earned the Seal of Biliteracy when enrolling in Atlantic Cape Community College.
| Seal of Biliteracy Language | Atlantic Cape Course Equivalency | Credits | |
| Spanish | SPAN111 | Elementary Spanish I | 3 |
| SPAN112 | Elementary Spanish II | 3 | |
| French | FREN111 | Elementary French I | 3 |
| FREN112 | Elementary French II | 3 | |
| Italian | ITAL111 | Elementary Italian I | 3 |
| ITAL112 | Elementary Italian II | 3 | |
| American Sign Language | SGNL101 | American Sign Language | 3 |
| SGNL102 | American Sign Language II | 3 | |
High School Articulations
| Atlantic City Course | Atlantic Cape Course | Credits | |
| Graphic Communications III | ARTS116 | Graphic Design | 3 |
| Naval Science 1, 2, 3, & 4 (JROTC) | BUSN222 | Principles of Management | 3 |
| Computer Science Essentials | CISM132 | Problem Solving Using Technology | 4 |
| Cybersecurity | CISM222 | Issues in Computer Security | 3 |
| Foods 1, 2, and 3 | CULN111 | Culinary Fundamentals | 2 |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Music Technology & Composition | MUSC100 | Music Appreciation | 3 |
| Web Design | TCOM127 | Web Technologies | 3 |
| TV Production | TVRF103 | Digital Video Production I | 3 |
| Radio Broadcasting I | TVRF180 | Audio Production I | 3 |
| ACIT Course | Atlantic Cape Course | Credits | |
| Visual Arts | ARTS135 | Introduction to Visual Arts | 3 |
| Aerospace and Aviation Studies | ATCT120 | Aviation Weather | 3 |
| Principles of Management | BUSN222 | Principles of Management | 3 |
| Honors Chemistry | CHEM100 | Introduction to College Chemistry | 4 |
| Exploring Information Technology I & II | CISM125 | Introduction to Computers | 3 |
| CISM130 | Using PC Operating Systems | 4 | |
| CISM149 | Computer Hardware | 4 | |
| CISM154 | Computer Programming - Java | 4 | |
| Principles of Information Technology | CISM125 | Introduction to Computers | 3 |
| The Digital Future & Introduction to Robotics/Land, Air, and Structure | CISM125 | Introduction to Computers | 3 |
| Introduction to Programming | CISM154 | Computer Programming - Java | 4 |
| Fundamentals of Cooking II / Pastry Baking II | CULN111 | Culinary Fundamentals | 2 |
| Advanced Culinary / Advanced Pastry Baking | CUBP110 | Foundations of the Bakeshop | 2 |
| CULN125 | Kitchen Foundations: Stocks, Soups, and Sauces | 2 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Dance III | DANC170 | Introduction to Dance | 3 |
| Engineering Design | ENGR200 | Engineering Design | 3 |
| Engineering Ethics and Communication / Real World Engineering Capstone | ENGR101 | Introduction to Engineering | 2 |
| Honors World History | HIST101 | Heritage of the Western World I | 3 |
| Honors US History I | HIST103 | U.S. History I | 3 |
| Honors Algebra | MATH122 | College Algebra | 4 |
| Medical Assistant III | HESC110 | Medical Terminology | 3 |
| Vocal III | MUSC100 | Music Appreciation | 3 |
| Drama III | THEA111 | Acting I | 3 |
| Health Sciences II: Anatomy & Physiology I and Anatomy and Physiology II | BIOL220 | Human Anatomy and Physiology I | 4 |
| Buena Regional Course | Atlantic Cape Course | Credits | |
| Accounting I | ACCT130 | Financial Accounting | 4 |
| Nutrition and the Human Body | HESC108 | Fundamentals of Nutrition | 3 |
| BCIT Course | Atlantic Cape Course | Credits | |
| Early Childhood Development Technology - Level I, II, and III | CDCC/EDUC103 | Roles of the Early Childhood Professional | 2 |
| Early Childhood Development | CDCC104 | Infant and Toddler Development: Theory and Applications | 3 |
| Culinary Arts | CULN111 | Culinary Fundamentals | 2 |
| CULN145 | Vegetable and Plant-Based Cuisine | 2 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Cape May Tech Course | Atlantic Cape Course | Credits | |
| Baking and Pastry - Level 1 | CULN111 | Culinary Fundamentals | 2 |
| Baking and Pastry - Level 2 & 3 | CUBP110 | Foundations of the Bakeshop | 2 |
| CUBP210 | Advanced Baking Techniques | 2 | |
| Culinary Arts - Level 1 | CULN111 | Culinary Fundamentals | 2 |
| CULN134 | Breakfast Cookery | 1 | |
| Culinary Arts - Level 2 | CUBP110 | Foundations of the Bakeshop | 2 |
| CULN114 | Purchasing, Inventory Cost Management | 1 | |
| Culinary Arts - Level 3 | CULN125 | Kitchen Foundations: Stocks, Soups, and Sauces | 2 |
| CULN165 | Meat Cookery | 2 | |
| Early Childhood Development Technology - Level 3 | CDCC/EDUC103 | Roles of the Childhood Professional | 3 |
| Law & Public Safety - Level 1 | CRIM101 | Introduction to Criminal Justice | 3 |
| CRIM105 | Police Operations | 3 | |
| CRIM106 | Introduction to Corrections | 3 | |
| CRIM130 | The Criminal Court System | 3 | |
| CRIM/SOCL206 | Juvenile Justice | 3 | |
| Law & Public Safety - Level 2 | CRIM203 | Criminal Investigation | 3 |
| FIRS101 | Introduction to Firefighting | 3 | |
| Law & Public Safety - Level 3 | FIRS102 | Introduction to Fire Protection | 3 |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Hospitality Management | HOSP100 | Orientation to Hospitality and Tourism | 3 |
| HOSP265 | Hospitality Sales and Marketing | 3 | |
| Cumberland County Tech Course | Atlantic Cape Course | Credits | |
| Culinary Arts I | CUBP110 | Foundations of the Bakeshop | 2 |
| CULN111 | Culinary Fundamentals | 2 | |
| CULN125 | Kitchen Foundations: Stocks, Soups, and Sauces | 1 | |
| CULN134 | Breakfast Cookery | 1 | |
| Culinary Arts II | CUBP210 | Advanced Baking Techniques | 2 |
| CULN114 | Purchasing Inventory Cost Management | 2 | |
| CULN165 | Meat Cookery | 2 | |
| CULN170 | Poultry and Seafood Cookery | 2 | |
| Culinary Arts III | CULN113 | Fundamentals of Garde Manger | 2 |
| CULN121 | Foundations of Dining Room Service | 2 | |
| CULN145 | Vegetable and Plant-Based Cuisine | 2 | |
| HOSP132 | Food Service Sanitation | 1 | |
| GCIT Course | Atlantic Cape Course | Credits | |
| Baking and Pastry | CUBP101 | The Science Behind Ingredients | 2 |
| CUBP110 | Foundations of the Bakeshop | 2 | |
| Culinary Arts | CULN111 | Culinary Fundamentals | 2 |
| CULN125 | Kitchen Foundations: Stocks, Soups, and Sauces | 2 | |
| CULN145 | Vegetables and Plant-Based Cuisine | 2 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only student documenting ServSafe Sanitation* |
1 |
| Greater Egg Harbor Course | Atlantic Cape Course | Credits | |
| Homeland Security I & Homeland Security II/III (Absegami ONLY) | CRIM170 | Concepts in Terrorism & Homeland Security | 3 |
| The Art of Cooking, Creative Cuisine, & Honors Culinary Arts III | CULN111 | Culinary Fundamentals | 2 |
| CULN113 | Fundamentals of Garde Manger | 2 | |
| CULN125 | Kitchen Foundations: Stocks, Soups, and Sauces | 2 | |
| CULN134 | Breakfast Cookery | 1 | |
| CULN145 | Vegetable and Plant-Based Cuisine | 2 | |
| CUBP110 | Foundations of the Bakeshop | 2 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Restaurant Management and Hospitality | HOSP100 | Orientation to Hospitality & Tourism | 3 |
| Firefighter I | FIRS101 | Introduction to Firefighting | 3 |
| Lower Cape May Regional Course | Atlantic Cape Course | Credits | |
| Law Enforcement and Public Safety I | CRIM101 | Introduction to Criminal Justice | 3 |
| Law Enforcement and Public Safety II | CRIM170 | Concepts in Terrorism & Homeland Security | 3 |
| Law Enforcement and Public Safety III | CRIM203 | Criminal Investigation | 3 |
| Introduction Culinary Arts, Culinary Arts II, & Advanced Culinary Arts | CULN111 | Culinary Fundamentals | 2 |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Middlesex Course | Atlantic Cape Course | Credits | |
| Culinary Arts | CULN111 | Culinary Fundamentals | 2 |
| CUBP110 | Foundations of the Bakeshop | 2 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only student documenting ServSafe Sanitation* |
1 |
| Ocean County Course | Atlantic Cape Course | Credits | |
| Childcare Professions | CDCC/EDUC103 | Roles of the Childcare Professional | 2 |
| Bakery Fundamentals & Product Identification | CUBP110 | Foundations of the Bakeshop | 2 |
| Culinary Arts I & II | CULN111 | Culinary Fundamentals | 2 |
| CULN145 | Vegetable and Plant-Based Cuisine | 2 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Pinelands Course | Atlantic Cape Course | Credits | |
| Culinary Arts | CULN111 | Culinary Fundamentals | 2 |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Pleasantville Course | Atlantic Cape Course | Credits | |
| Art I | ARTS100 | Color and 2-D Design | 3 |
| Graphic Design | ARTS116 | Art with Computers | 3 |
| Entrepreneurship | BUSN104 | Entrepreneurship | 3 |
| Criminal Justice | CRIM101 | Introduction to Criminal Justice | 3 |
| Dance I & II | DANC170 | Introduction to Dance | 3 |
| Web Page Design | TCOM127 | Web Technologies | 3 |
| Theater I | THEA110 | Introduction to Theater | 3 |
| Salem Course | Atlantic Cape Course | Credits | |
| Culinary Arts | CUBP110 | Foundations of the Bakeshop | 2 |
| CULN111 | Culinary Fundamentals | 2 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Sussex Course | Atlantic Cape Course | Credits | |
| Culinary Arts | CULN111 | Culinary Fundamentals | 2 |
| CULN145 | Vegetable and Plant-Based Cuisine | 2 | |
| CUBP110 | Foundations of the Bakeshop | 2 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Law and Public Safety | CRIM101 |
Introduction to Criminal Justice |
3 |
| Wildwood Course | Atlantic Cape Course | Credits | |
| Introduction to Culinary Arts, Culinary Arts I & II | CULN111 | Culinary Fundamentals | 2 |
| CULN125 | Kitchen Foundations: Stocks, Soups, and Sauces | 2 | |
| CULN134 | Breakfast Cookery | 1 | |
| No High School Equivalent | HOSP132 |
Food Service Sanitation *Only students documenting ServSafe Sanitation* |
1 |
| Introduction to Criminal Justice | CRIM101 | Introduction to Criminal Justice | 3 |
| Introduction to Terrorism | CRIM170 | Introduction to Terrorism and Homeland Security | 3 |
Meet Our Local High School Students Earning College Credits
Meet Cordelia O'Such
Cordelia O’Such attended Middle Township High School and enrolled in the "Early College" student program at Atlantic Cape. She took advantage of the dual and concurrent credit programs offered to her through her high school. Cordelia began her journey in her sophomore year at the age of 16. The programs allowed Cordelia to earn college credits and degrees in both General Studies and Health Sciences while still in high school. Cordelia graduated in May 2021, receiving her high school diploma and two Associate's degrees from Atlantic Cape! She chose the program because she knew "time was of the essence and saving money was a factor". Fall 2021 Cordelia will attend Monmouth University where she will study Health Sciences. Thanks to Atlantic Cape she is ahead of her dream to go to medical school.
For More Help
Contact your high school guidance office or:
Atlantic Cape's Admissions Office
(609) 343-5000
[email protected]