Culinary program at KSU offers students real life application with pro chefs
by Sally Litchfield April 02, 2014 10:04 PM The College of Continuing and Professional…
Georgia (Apr 4, 2014) —
Link To Articlehttp://mdjonline.com/bookmark/24865715-Culinary-program-at-KSU-offers-students-real-life-application-with-pro-chefs
The course is led by Chef Frazer Breckenridge, a 2006 graduate of Le Cordon Bleu College of Culinary Arts in Atlanta and Chef Rich Bradshaw, who received his culinary education from Johnson & Wales. The program is modeled after the European style of teaching, allowing students to participate in classroom instruction as well as real-life application through apprenticeship hours.
After 15 years in sales for Delta Airlines, Margaret Karizada knows the value of the Culinary Apprenticeship Certificate Program. Having graduated in 2012, she pursues her true passion of cooking as full-time caterer and entrepreneur. Her ultimate goal is to open her own restaurant.
Karizada said when she’s cooking, it doesn’t feel like work. She is grateful for her time in KSU’s culinary program.
“It was hands-on work,” Karizada said. “You learn more because you are dealing with different seasoned chefs in the industry. Every day, you learn something new. Overall, it was a positive experience.” …
A leader in innovative teaching and learning, Kennesaw State University offers more than 150 undergraduate, graduate and doctoral degrees to its more than 41,000 students. With 11 colleges on two metro Atlanta campuses, Kennesaw State is a member of the University System of Georgia and the second-largest university in the state. The university’s vibrant campus culture, diverse population, strong global ties and entrepreneurial spirit draw students from throughout the region and from 126 countries across the globe. Kennesaw State is a Carnegie-designated doctoral research institution (R2), placing it among an elite group of only 6 percent of U.S. colleges and universities with an R1 or R2 status. For more information, visit kennesaw.edu.