Explore Your Culinary Creativity at KSU’s College of Continuing Education

Are you ready to explore a career in the culinary arts? If you are passionate about cooking or simply want to dive-in and learn something new, KSU’s College of Continuing and Professional Education has culinary programs and individual courses that may be right for you.

The Baking and Pastry Apprenticeship is a unique combination of classroom and real-life experience that will prepare students to enter into the world of professional baking. In this program, students will develop an understanding of the ingredients and techniques used to create artisan breads, specialty cakes, pastries, cookies, pies, and other desserts. The hands-on training in apprenticeship sites will allow students to practice their skills.

For those interested in learning a specific skill in short amount of time, the college offers Specialty Cakes and Artisan Bread Making courses. Specialty Cakes, is a unique course in the art and science of cake decorating. The course provides aspiring cake artists looking to create a cake for a birthday party, anniversary, graduation, or other special occasion the hands-on training and experience they need to decorate like a pro.

The intensive four-week track is taught by professional pastry chef, Lisbeth Rawl, who completed her studies at the International Culinary Center. Rawl served as a pastry chef at the Ritz Carlton Lake in Las Vegas and was the former pastry sous chef at Grammercy Tavern in New York City.

The Artisan Bread Making course provides students with the complete baking process including: proper kneading techniques, proofing and shaping. In this course, students will use the skills they learn each week to create savory and sweet artisan breads like: multi-grain, focaccia, baguettes, pretzels, cinnamon rolls and more. The hands-on class is taught by award-winning chef, Aaron Russell. Russell earned a Baking and Pastry degree at Johnson & Wales University and completed a Culinary Arts degree at Art Institute of Atlanta.

“The beauty of these two tracks [Specialty Cakes and Artisan Bread Making] is that they can be taken by the seasoned professional who wants to learn more about their craft or the aspiring baker who is just starting off,” said Pam Moss, culinary arts program manager. “The program is for anyone who is looking for a culinary adventure.”

This year the college is also introducing a brand-new class, Cooking Fundamentals. This class, led by Chef Aaron Russel, will teach every home cook the basic skills and techniques needed to create delicious dishes with a gourmet touch.

“We are thrilled to offer our students the opportunity to explore their interests,” said Moss. “Cooking fundamentals is for individuals who want a basic understanding to good food. The class is designed to be interactive and provide students with skills they can build upon.”

If earning a chef hat is something you desire, the college also offers a Culinary Apprenticeship program that can be completed in a fraction of the time and cost of similar programs. The comprehensive nine-month program is led by four distinguished professional chefs who possess more than 20 years of relevant experience. Chef Frazer Breckenridge, Chef Sadie Kennedy, Chef Aaron Russell and Chef Lisbeth Rawl will instruct students in an authentic kitchen environment and instill in them the fundamental kitchen skills needed to enter the culinary industry.

Chef Frazer Breckenridge says students can expect to learn all the cooking methods (grill, sauté, bake, broil, deep fry, poaching, pan fry, bake/roast, braise); different plating and garnishing techniques; how to use and maintain a knife; how to prep vegetables and meat; how to fillet a fish; a little bit of baking and pastry; how to work quickly and efficiently; food sanitation and safety; and how to work as a team.

“About 95% of everything we do in the kitchen is from scratch,” Breckenridge said.

The Culinary Apprenticeship program provides an enriching real-world experience through its apprenticeship sites. Partnered locations include Park 75 at Four Seasons Hotel Atlanta, Fire Stone Wood Fired Pizza & Grill, Endive Catering, Parsley’s Custom Catering, Canoe, Murphy's, and Morningside Kitchen. As the course progresses, students will also partake in interactive and engaging events allowing them to hone their craft. Two Mystery Basket nights, a Catered Affair and a Chef’s Table event all add to the well-rounded experience.

“Our program launched in 2008 with three students. Today, the program has multiple, prestigious apprenticeship locations where students can practice the skills they learn,” said Moss. “We have had many success stories from our program. Students have launched their own restaurants and businesses. The growth we have seen in our program and our graduates is simply amazing.”

For more information on the Culinary Arts offerings, visit ccpe.kennesaw.edu or call 470-578-6765.

Upcoming Culinary Courses:

· Baking and Pastry Apprenticeship (October 6, 2016)

· Cooking Fundamentals (October 15, 2016)

· Specialty Cakes (October 21, 2016)

· Artisan Bread Making (January 21, 2017)