Skip to main content

Culinary Apprenticeship Certificate

ID : 32313   
« back to classes page
Earn your chef hat in a fraction of the time and cost of similar programs.
Is food your life? Starved for a new career? Transform your passion into reality by earning a prestigious Culinary Apprenticeship Certificate in this highly in-depth eight-month program.

Creatively modeled after the European approach of culinary education, this innovative course is designed to combine classroom instruction and practical application. Students are placed in an authentic kitchen environment learning and working alongside professional chefs and their staff. Knife skills, nutrition, and the entire cooking process, from food and equipment prep to plating and serving exquisite dishes, will be covered in a weekly format.

A distinct offering of apprenticeship sites provides an enriching real-world experience. Partnered locations include Seed Kitchen & Bar, Proof of the Pudding Catering, Bar Margot at Four Seasons Hotel Atlanta, Endive Catering, Drift Oyster Bar, and Canoe.

“Instead of being stuck in a classroom all the time, you are actually going to learn in the field and that is where it matters most,” said Spencer Barnett, 2012 graduate. “To be able to work in kitchens and see different aspects of cooking will show you diverse ways of doing it.”

The comprehensive training program is led by a distinguished professional chef who possesses more than 20 years of relevant experience. Chef Robert Gerstenecker will instruct students in a classroom setting and instill in them the fundamental kitchen skills needed to enter the culinary industry.

As the course progresses, students will partake in interactive and engaging events allowing them to hone their craft of becoming a culinary artist. Special event nights including Mystery Basket and Chef’s Table add to the well-rounded experience. Students will also receive instruction in ServSafe Certification in preparation for the ServSafe examination administered by the National Restaurant Association. Upon passing the exam, aspiring chefs will earn clearance to work in any food establishment.

“Every class is hands-on,” said Wichuda Jimbhasut, 2014 graduate. “It’s a good opportunity to get into the kitchen with professional chefs. In other programs, you might learn for two years without any internship, and then you might forget what you learned, but this one we use what we learn each week in real life.”

This intensive training will ignite your journey toward a rewarding career in the culinary profession. If you aspire to lead large catering events or craft unique gourmet dinners in prominent dining establishments, we can give you the tools needed to succeed.
Learning Outcomes:
  • Demonstrate professionalism in the kitchen
  • Identify the uses of kitchen tools and equipment
  • Demonstrate safe handling of knives, tools, and equipment
  • Apply safety and sanitation guidelines to minimize food illness and injuries
  • Recall the different knife cuts and their applications
  • Explain the importance of presentation and garnishing
  • Recall culinary techniques, methods, and ingredients used to produce and flavor proteins, vegetables, soups, stocks, sauces, and fruits

Class Details

29 Sessions
Days of the Week :Multiple Days of the Week :
  Weekly - Wed.  

Location : KSU Center Location : 
  KSU Center.

Instructor : Multiple Instructor :
 1.Celeste Jaime  2.Robert Gerstenecker 

CEUs : 54



Schedule Information

Skip dates: (No class on 09/29/2021, 11/24/2021, 12/22/2021, 12/29/2021, 12/29/2021, 02/23/2022, 04/06/2022)

Date(s) Class Days Times Location Instructor(s)
9/15/2021 - 5/4/2022 Weekly - Wed 6:00 PM - 10:00 PM Kennesaw, KSU Center  Map, Room: 445 Robert Gerstenecker 
10/2/2021 Sat 8:00 AM - 5:00 PM Kennesaw, KSU Center  Map, Room: 210 Celeste Jaime