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.
The length of the program allows students to develop strong working relationship with their peers and their apprenticeship sites. Previous graduates have received job offers from the apprenticeship sites and other restaurants in the metro-Atlanta area, all while completing the program. A number of graduates have also launched their own businesses shortly after graduation.
David Johnson, 2015 graduate, is the newest chef to add business owner to his list of skills. This summer marked the debut of Habanero Grill Food Truck and its Mexican and Southwestern cuisine.
While the Culinary Apprenticeship program is one of the long-term certificate programs, short-term options also exist. The Baking Fundamentals, Cooking Fundamentals and Artisan Bread Making courses can be completed in just a few weeks.
“Good food begins with a basic understanding,” Moss said. “These hands-on offerings, meant for beginners, provide students with a solid foundation they can build upon.”
In Baking Fundamentals, students learn how to create pies, tarts, cookies, bars and cakes from scratch. Students in the Artisan Bread Making course can expect to make sweet and savory artisan breads weekly. Multi-grain, focaccia, baguettes, pretzels, cinnamon rolls are all in the curriculum. The Cooking Fundamentals course is for home cooks looking to learn basic skills and techniques to create at home dishes with a gourmet touch.
“Whether it’s the Culinary Apprenticeship program or the small tracks, students will surely broaden their palate and hone their skills,” Moss said. “There are options for everyone.”
The Culinary Apprenticeship program is one of KSU’s VA-approved programs, which allows Post 9/11 veterans to use their GI Bill. Currently, KSU’s Continuing Education offers more than 40 certificate programs approved for VA Education Benefits. Prospective students can learn about the Culinary Apprenticeship program and other professional development certificate programs at a free Open House on Thursday, Aug. 3 from 6 to 8:30 p.m. at KSU Center.
For more information, visit ccpe.kennesaw.edu or call 470-578-6765.
Upcoming Culinary Programs:
Culinary Apprenticeship Certificate – Sept. 13, 2017
Baking fundamentals – Sept. 9, 2017
Artisan Bread Making – Oct. 5, 2017
Cooking Fundamentals – Oct. 21, 2017