A recipe for a culinary career: Students learn skills from professional chefs in hands-on program
by Sally Litchfield
July 17, 2014 01:26 AM | 1802 views | 0 0 comments | 7 7 recommendations | email to a friend | print
Students learn how to make pasta. On Sept. 10, the seventh Culinary Apprenticeship Certificate program will begin, offered by KSU’s College of Continuing and Professional Education. <br>Photos courtesy of KSU
Students learn how to make pasta. On Sept. 10, the seventh Culinary Apprenticeship Certificate program will begin, offered by KSU’s College of Continuing and Professional Education.
Photos courtesy of KSU
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Salmon with orange Bleur Blanc sauce and mixed vegetables.
Salmon with orange Bleur Blanc sauce and mixed vegetables.
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Culinary students serve guests at the Winter 2014 Career Training Expo. Among the places where KSU culinary students get a taste of the real world are Park 75 at the Four Seasons Atlanta, Fire Stone Wood Fired Pizza and Grill, Endive Catering, and Villa Christina at Perimeter Summit. This season, the class will also go behind-the-scenes for their culinary experience with Gary Coltek, KSU’s director of culinary and hospitality services at the school’s award-winning University Commons.
Culinary students serve guests at the Winter 2014 Career Training Expo. Among the places where KSU culinary students get a taste of the real world are Park 75 at the Four Seasons Atlanta, Fire Stone Wood Fired Pizza and Grill, Endive Catering, and Villa Christina at Perimeter Summit. This season, the class will also go behind-the-scenes for their culinary experience with Gary Coltek, KSU’s director of culinary and hospitality services at the school’s award-winning University Commons.
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Craving a career in food? Kennesaw State University has the recipe for success for those interested in becoming a chef. On Sept. 10, the seventh Culinary Apprenticeship Certificate program will begin, offered by KSU’s College of Continuing and Professional Education. Since 2008, more than 40 students have completed the program.

“Our students have two things — talent and passion,” said Pam Moss, program manager. “That makes all the difference. This is an intensive curriculum, but they truly put everything they have into being successful.”

The hands-on-program, led by professional chefs Frazer Breckenridge and Rich Bradshaw, explores culinary skills such as knife skills, basting and marinades and much more. Class sizes typically range from 3-12 students. Instruction takes place in a professional kitchen located at KSU Center (3333 Busbee Drive in Kennesaw). American Culinary Federation textbook Culinary Fundamentals is part of the course curriculum along with ServSafe Food Handling training.

“What’s exceptional about our program are our apprenticeship sites,” Moss said. “Our students spend more than 400 hours working alongside professional chefs for restaurants and catering companies. They definitely learn the ins and outs of the industry firsthand from the pros.”

Among the places where KSU culinary students get a taste of the real world are Park 75 at the Four Seasons Atlanta, Fire Stone Wood Fired Pizza and Grill, Endive Catering, and Villa Christina at Perimeter Summit. This season, the class will also go behind-the-scenes for their culinary experience with Gary Coltek, KSU’s director of culinary and hospitality services at the school’s award-winning University Commons. The Commons is described on its website as “not simply a dining hall: It is the nation’s largest LEED-Gold certified collegiate dining facility; a farm-to-campus endeavor; a collection of global cuisine across nine unique platforms.” See dining.kennesawstateauxiliary.com/eateries/the-commons.

“We are elated to have the Commons as our newest apprenticeship site,” Moss said. “We want to give our students as much experience as possible, and there is plenty to learn in this dining facility.”

A free information session on the program will be July 31 at 7:15 p.m. at KSU’s Career Training Expo. Culinary graduates will be available to talk about their experience in the program and where they were hired. Moss and the chef instructors will also be there and will lead a bonus tour of the kitchen classroom.

For more information, visit ksuculinary.com or call (770) 423-6765.

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