Posted on August 4, 2011 by David Wayne

Are you fascinated by the work of the professional cook and the culture of the restaurant kitchen?  If so, Find out what it takes to make a chef by experiencing a day in the life of a Columbus State culinary student.

You'll come into our kitchen classrooms and find out how we train professional chefs. The Hospitality Management Culinary Apprentice program at Columbus State is a full-time three- year program accredited through the American Culinary Federation.

Students take a full class load and work full-time as an apprentice to finish the 6,000 apprentice hours they must complete to become an Executive Chef. Experience a small piece of the high pressure grind of classes and apprenticeship. Attend in true "Ruhlman" style. Be prepared to work directly with the students and the teachers.

Monday, August 8, 2011

Garde Manger I: 8:00 a.m.-1:00 p.m.

International Cuisine: 1:00-4:30 p.m.

Light breakfast and lunch will be served. Attend one class - or both.

RSVP to Elissa at eschneid@cscc.edu (I have room for 8 in each session).