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Culinary Adds Two New Apprenticeship Sites

Culinary Adds Two New Apprenticeship Sites

We’re proud to have some of the finest restaurants in metro Atlanta as training sites for students in our Culinary Apprenticeship Certificate program, and we just added two more to the list: Murphy’s and Paces & Vine. The nine-month program, which begins each September, provides a hands-on educational experience as students work with professional chefs in at a variety of culinary establishments, from catering companies to fine dining to cafeteria.

Pam Moss, culinary program manager, said, “This exclusive opportunity puts our students right in the kitchen with these culinary experts for a one-of-a-kind learning experience. Our partnership with Murphy’s and Paces & Vine will continue to enhance the quality of this program.”

Blueberry Tart

Chef Ian Winslade crafted this tart for Paces & Vine from Georgia blueberries and goat cheese panna cotta. Ian is also the culinary director of Murphy’s Atlanta, a sister restaurant located in Virginia Highlands.

Park 75 at Four Seasons Hotel Atlanta, Villa Christina at Perimeter Summit, Endive Catering, Fire Stone Wood Fired Pizza & Grill, Canoe and The Commons at KSU are also included in the 420-hour apprenticeship site rotation.

“This intensive training is extremely beneficial for our students,” Pam said. “They are being trained by some of the best chefs in the area.”

The Culinary Apprenticeship Certificate program is modeled after the European approach of culinary education and is designed to combine classroom instruction and practical application. A professional kitchen at KSU Center serves as the classroom where students are taught by an experienced chef. Knife skills, nutrition and the entire cooking process, from food and equipment prep to plating and serving exquisite dishes, are part of the curriculum.

Top Photo: Culinary Apprenticeship Certificate students talk to attendees at a Career Training Expo at the College of Continuing and Professional Education at KSU.

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