Hands-on program
by Ufairah Akram
@ 22 Jul 2014
On Sept. 10, Kennesaw State University will begin their seventh Culinary Apprenticeship Certificate program, offered by KSU’s College of Continuing and Professional Education. The intensive hands-on-program, led by Professional Chefs Frazer Breckenridge and Rich Bradshaw who are spear-heading the curriculum explores culinary skills such as knife skills, basting, marinades and much more. The remarkable aspect of the program is their apprenticeship sites. Their students log in more than 400 hours of working in restaurants and catering companies with professional chefs. This allows them to learn everything first hand from the pros. To read more, visit
http://mdjonline.com/bookmark/25454509-A-recipe-for-a-culinary-career-Students-learn-skills-from-professional-chefs-in-hands-on-program
