KSU program forging new path in culinary world
by Sally Litchfield
sallylit@bellsouth.net
February 19, 2012 12:00 AM | 2312 views | 0 0 comments | 6 6 recommendations | email to a friend | print
The College of Continuing and Professional Education at Kennesaw State University is offering a Culinary Apprenticeship Certificate program. The 9-month program provides an alternative to traditional, classroom-based culinary education programs. Above: From left are Brittney Byrd, Joan Hill and Chef Frazer Brekenridge.<br>Special
The College of Continuing and Professional Education at Kennesaw State University is offering a Culinary Apprenticeship Certificate program. The 9-month program provides an alternative to traditional, classroom-based culinary education programs. Above: From left are Brittney Byrd, Joan Hill and Chef Frazer Brekenridge.
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The College of Continuing and Professional Education at Kennesaw State University opens new paths for careers in the culinary world with its new Culinary Apprenticeship Certificate program.

The intense 9-month program provides an alternative to traditional, classroom-based culinary education programs. “The program is modeled after the European style of teaching students where you actually do classroom hours and then apprenticeship hours,” said Pam Moss, program manager.

One night per week, students train in the classroom at KSU with Chef Frazer Breckenridge, a native of Monroe, La., and graduate of Le Cordon Bleu College of Culinary Arts in Atlanta. Then they train at apprenticeships in the community including Villa Christina, Park 75 at the Four Seasons Hotel, InterContinental Hotel, Bold American Catering, Endive Catering and Elevation Chop House.

“The class gives hands-on experience where you’re actually learning from chefs who are working. You’re in real-time situations in real kitchens,” Moss said.

“The good thing about this program is that it offers real-world experience. Students get their foot in the door before they graduate. They get to spend time in the kitchen and get to know the chef. That is a definite plus before they graduate,” Breckenridge said.

KSU’s CAC program provides a taste of the different opportunities available for people who want to go into the culinary field. Classes attract a variety of people from those who have just graduated from high school to people who have done side-catering events who want to pursue culinary arts as a career.

“This program is primarily for those who want to become a chef. It’s a professional chef’s class,” Moss said.

With significant interest in the art of being a chef on the rise, KSU offers an alternative for the student who could not go to a 2- or 4-year program. “We’re offering a different option,” she said. “The students are excited because they understand this is a good opportunity for them to get a good set of basic skills to put to use and some real work experience to go out and say, ‘I have a certificate and some work experience.’”

“We’re putting people to work in the food industry,” Moss said.

The College of Continuing and Professional Education at Kennesaw State University is located at 3333 Busbee Drive.

To learn more, visit www.ccpe.kennesaw.edu or call (770) 423-6765 or (800) 869-1151.

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