Kennesaw State University culinary program sharpens students’ knives and skills
by Sally Litchfield
July 18, 2013 12:00 AM | 1139 views | 0 0 comments | 25 25 recommendations | email to a friend | print

Culinary student Larry Widi prepares a dish during a class for the Culinary Apprenticeship Certificate program at the College of Continuing and Professional Education at Kennesaw State University. The program begins its fifth cycle in the fall. <br>Special to the Cherokee Tribune
Culinary student Larry Widi prepares a dish during a class for the Culinary Apprenticeship Certificate program at the College of Continuing and Professional Education at Kennesaw State University. The program begins its fifth cycle in the fall.
Special to the Cherokee Tribune
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Students in the Culinary Apprenticeship Certificate program at the College of Continuing and Professional Education at Kennesaw State University are getting hands-on experience for a career in the culinary industry.

Beginning its fifth cycle in the fall, this innovative nine-month program has graduated more than 30 students who earned their professional certificates. Based on the European model of instruction, students complete 120 classroom hours and 420 apprenticeship hours working with professional chefs and their staffs in restaurants and catering companies.

“In addition to providing the students with a solid fundamental culinary education and giving them practical experience working in actual kitchens as they serve their apprenticeships, the program offers an alternative to other schools’ programs that are longer and or higher priced,” said Program Manager Pam Moss.

Classroom hours are taken at a professional kitchen at KSU Center at 3333 Busbee Drive in Kennesaw. Professional chef Frazer Breckenridge teaches professional cooking skills and nutrition. ServSafe training, a culinary industry standard, is also taught enabling students to work at any food establishment.

The hallmark of the program is the culinary apprenticeship providing students hands-on experience in a variety of food service environments. Students spend six weeks at each site such as Villa Christina at Perimeter Summit, Endive Catering, Parsley’s Custom Catering, Park 75 at the Four Seasons Hotel Atlanta and Elevation Chophouse.

“The real world experience takes the culinary education to the next level,” Moss said. “While in the kitchen/

classroom, students are learning in a controlled environment. Being in an actual working-kitchen situation, circumstances can change. This challenges the student to apply what they have learned. At the same time it proves opportunities for them to grow and learn from a variety of accomplished and talented chef mentors.”

During April and December students participate in a competition in the form of “mystery baskets” similar to Food Network’s show “Chopped.” With provided ingredients, students have 90 minutes to create a dish. Chef’s Table is the grand finale of the program, showcasing class talent through a variety of student prepared dishes for the crowd to savor.

“Students who have completed our program have all agreed that the experience they have gained working as an apprentice not only increased their skills, it gave them an increased level of confidence to pursue positions in the culinary world,” Moss said.

Cost of the program is $9,995, and it offers the same value as other culinary programs that are priced significantly higher. This program is VA-approved, allowing eligible military men and women to receive 100 percent of funding (some restrictions apply).

On July 25, meet Moss, Breckenridge and culinary graduates at a free Career Training Expo at KSU Center that starts at 6 p.m. The culinary session is from 7:15 to 8 p.m. and includes introductions, questions and answers, and tour of kitchen.

Registration and parking are free. Coupons for classes, student gift packs, financial aid sessions and entry into a drawing for an iPad mini will be available that night. For more information, visit

ksuexpo.com.

“We are looking forward to the next group of talented students,” Moss said. “Our course is strong, and our students are successful. They are wonderful representatives of this special program.”

For more on the program, visit ksuculinary.com, contact Moss at pmoss6

@kennesaw.edu, or call (770) 423-6765.



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