Open House October 28 focuses on Innovative Culinary Technology program

Published: 10/22/2009

 

LIVONIA, MI—According to the US Department of Labor, by 2016, there will be an additional 1.9 million jobs available in U.S. restaurants. Many of these jobs will be in the commercial kitchens and will provide growth opportunities for cooks and professional chefs.In response, Schoolcraft College has created an exciting and innovative program to give professional chefs a leg-up in the restaurant and hospitality industries.
The Innovative Culinary Technology Certificate program is a three-course curriculum with an optional
internship. The three courses are geared to progress a student quickly through the program while focusing on
equipment and topics like; combination ovens, rapid cook ovens, impingement, induction, holding, blast
chilling/freezing, Sous Vide, “green” use of energy, kitchen design for various business channels, quality
control, food cost savings and more.
 
With the technological advances in commercial kitchens moving swiftly into the future, staying current is vital for cooks and professional chefs as the demand for accelerated cooking methods are increasing in commercial settings. Fast service is now the goal of almost every meal-producing operation. The latest products in the market place are impressive - the equipment is versatile with a varied functionality in which end-users must have knowledge of how to apply these new technologies.
 
The Innovative Culinary Technology students will learn and apply their knowledge in the most advanced instructional kitchens in the Midwest. “Schoolcraft College has been at the forefront of culinary educational since its inception and the Innovative Culinary Technology program is the first of it’s kind in the area. I am confident that the hands-on, interactive instruction that this program provides will expand opportunities for students and will be of high demand,” says instructor Zak Kuczynski.
Interested candidates should consider attending an Open House where they can tour the facilities and meet the instructors who will be able to answer questions and give an overview of the program. Two Open Houses are scheduled; Wednesday, October 28th from 5:30-8:30pm and January 11th from 9:00am-Noon. Both will be held in the culinary demo lab of the VisTaTech Center on the main campus in Livonia.
Registration for the winter semester starts December 14, 2009.  Class sizes are limited. For more information, contact the Continuing Education and Professional Development Department at 734-462-4448 or visit http://www.schoolcraft.edu/cepd/culinarytechnology or email CEPD@schoolcraft.edu.  
 
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