The Culinary Apprenticeship Certificate program part of KSU’s College of Continuing and Professional Education received the 2017 Innovative Programming Award at the Georgia Adult Education Association conference on March 5-7 at Lake Blackshear Resort in Cordele, GA. This 8-month program, preparing to take on its eighth group of future chefs this fall, combines classroom training and apprenticeships in a number of metro Atlanta restaurants.
The Culinary program was recognized for the creative opportunity it allows food connoisseurs to turn their passion into a potential career. The program was launched in 2009 and has developed its own niche by providing a path to a professional kitchen that is shorter and less expensive. Students are placed in an authentic kitchen environment allowing them to train under multiple chefs.
Apprenticeships are the hallmark of this program and begin in the fifth week. The students have four seven-week rotations at venues such as Park 75 at the Four Seasons Hotel Atlanta, Morningside Kitchen, and Canoe.
As the course progresses, students also partake in interactive and engaging events which allow them to hone their craft of becoming a culinary artist. Mystery Basket is a timed competition where they are responsible for creating and plating dishes. Chef’s Table allows the students to develop a themed menu and execute a full-service event where students showcase their skills to family and friends.
Pam Moss, Culinary Apprenticeship program manager, was on hand to accept the award.
“I appreciate this outstanding recognition,” Moss said. “We are proud of our program, and see the impact it makes on our graduates. Many of our students have been hired by one of their apprenticeship sites.”
Chef Robert Gerstenecker, formerly of the Park 75 at the Four Seasons Hotel Atlanta, received the Distinguished Service to GAEA Award for his dedication to the Culinary Apprenticeship program. Chef Robert also serves as the advisory board member for this program.
The existence of the advisory board was developed by Moss after she recognized a need for a group of advocates and professionals for the Culinary Apprenticeship program. Moss also shared her knowledge at the conference as a presenter. Her session, “Establishing an Advisory Board,” outlined the steps and resources she used to create her team. Additional topics included how board members can raise money for scholarships and be community advocates for continuing education programs.
For more information on the Culinary Apprenticeship program, visit ccpe.kennesaw.edu, call 470-578-6765, or email ccpeculinary@kennesaw.edu.
