Knife skills, nutrition, proper plating and presentation are only a few things students will learn this fall in KSU’s Culinary Apprenticeship program. The intensive nine-month continuing education certificate offers students more than the traditional, classroom-based culinary education.
With 120 classroom hours and 420 apprenticeship hours, aspiring chefs learn the knowledge and skills needed to succeed in the hospitality industry. Students work hands-on in the kitchens of accomplished professional chefs.
The nine months of training culminate with a “Chef’s Table” tasting event where friends and families, along with university administrators, gather to sample and discuss dishes created and served by the soon-to-be graduates.
Pam Moss, Culinary Apprenticeship program manager, said the program has “multiple, prestigious apprenticeship locations where students can practice and perfect the skills they learn in class.”
Among the Apprenticeship venues listed on the website are Park 75 at the Four Seasons Hotel-Atlanta, Canoe, Fire Stone Wood Fired Pizza and Grill, Morningside Kitchen and Parley’s Custom Catering.