Thriving Culinary Program Announces Two New Tracks

According to the National Restaurant Association, the opportunities that exist in the restaurant industry are expected to reach 15.7 million by 2025 and the baking industry accounts for nearly $311 billion in total economic output (americanbakers.org). With such growth and promising opportunities in the restaurant industry, the demand for professional programs in the culinary and hospitality field have also seen a steady increase in growth.

The College of Continuing and Professional Education at Kennesaw State University offers an extensive Culinary Apprenticeship Program. Now in its seventh year, the program will graduate a new batch of well-rounded culinary professionals this spring. The intensive 8-month program is designed for aspiring culinary professionals who desire something more than the traditional, classroom-based culinary education program. Students work hands-on in the kitchens of accomplished professional chefs who provide students the tools needed to succeed in the hospitality industry.

Edgard Sanchez is one of the many thriving students that have graduated from the program. Shortly after graduation, Sanchez launched his food truck business called “C’est Tout Bon 2 Eat.”

“I was looking for a change, and I have always loved cooking,” Sanchez said. “Every time I came to class, it was awesome. I learned so much.”

This year, complementing the Culinary Apprenticeship Program, the college is slated to start its Specialty Cakes course on April 15 and the Artisan Bread Making course beginning the following month in May. Specialty cakes is a unique course in the art and science of cake decorating. The course provides aspiring cake artists the hands-on training and experience they need to fuel their passion.

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 Gramercy Tavern in New York City.

“The beauty of these two tracks is that they can be taken by the seasoned professional who simply wants to learn more about their craft or the aspiring baker who is just starting off,” said Pam Moss, program manager. “The program is for anyone who is looking for a culinary adventure. We give students the background they need to make them successful.”

Artisan Bread, beginning on May 16, provides students with the complete baking process including: proper kneading techniques, proofing and shaping. Students will use their skills 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. Currently, he serves in roles as pastry chef, corporate pastry chef, executive sous chef and executive chef.

To learn more about the culinary program and its upcoming new courses, call 470-578-6765 or visit ccpe.kennesaw.edu.