Culinary program at KSU offers students real-life application with pro chefs
by Sally Litchfield
April 02, 2014 09:58 PM | 1629 views | 0 0 comments | 27 27 recommendations | email to a friend | print
Wichuda Jimbhasut prepares a dish for Mystery Baskets in December as part of the Culinary Apprenticeship Certificate Program at Kennesaw State University. The program is modeled after the European style of teaching, allowing students to participate in classroom instruction as well as real-life application through apprenticeship hours. <br> Photos courtesy of Kennesaw State University
Wichuda Jimbhasut prepares a dish for Mystery Baskets in December as part of the Culinary Apprenticeship Certificate Program at Kennesaw State University. The program is modeled after the European style of teaching, allowing students to participate in classroom instruction as well as real-life application through apprenticeship hours.
Photos courtesy of Kennesaw State University
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Master Chef Bufeng Ji’s ingredients for a dish prepared in class in October.
Master Chef Bufeng Ji’s ingredients for a dish prepared in class in October.
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The College of Continuing and Professional Education at Kennesaw State University is cooking up new culinary opportunities with its Culinary Apprenticeship Certificate Program. The intense nine-month program provides an alternative to traditional, classroom-based culinary education programs.

The course is led by Chef Frazer Breckenridge, a 2006 graduate of Le Cordon Bleu College of Culinary Arts in Atlanta and Chef Rich Bradshaw, who received his culinary education from Johnson & Wales. The program is modeled after the European style of teaching, allowing students to participate in classroom instruction as well as real-life application through apprenticeship hours.

Students will train alongside professional chefs and their staffs in working kitchens. Knife skills, nutrition and the entire cooking process, from food and equipment prep to plating and serving exquisite dishes, will be covered in a weekly format. Apprenticeships are conducted at several of Atlanta’s finest establishments including Endive Catering, Park 75 at Four Seasons Hotel, Villa Christina at Perimeter Summit, and Parsley’s Custom Catering.

After 15 years in sales for Delta Airlines, Margaret Karizada knows the value of the Culinary Apprenticeship Certificate Program. Having graduated in 2012, she pursues her true passion of cooking as full-time caterer and entrepreneur. Her ultimate goal is to open her own restaurant.

Karizada said when she’s cooking, it doesn’t feel like work. She is grateful for her time in KSU’s culinary program.

“It was hands-on work,” Karizada said. “You learn more because you are dealing with different seasoned chefs in the industry. Every day, you learn something new. Overall, it was a positive experience.”

During the program, students will participate in the Mystery Basket. Formatted after food-related television shows, the exercise allows students to put their skills to the test. Each student receives a covered basket with ingredients for a culinary creation that is judged for flavor and appearance.

The Chef’s Table event is the grand finale showcase of the program where students prepare meals for their friends, family and staff as part of their course culmination.

For those interested in pursuing a culinary career, Karizada said, “In culinary, you really have to love it. You have to have a passion for it. It’s a lot of work. If you don’t love it, you will give up. For me, it’s exciting.”

The program runs from Sept. 10 through May 13. Tuition is $9,995, and payment plans are available.

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

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