Fall Culinary Arts Classes Starting Soon

Registration for Culinary Classes

Register now for fall culinary classes at the Maysville Institute of Culinary Arts. Fall classes begin August 16 and include Fundamentals of Culinary Arts, Sanitation and Safety, Meats, Seafood and Poultry and Catering.

The Maysville Institute of Culinary Arts offers people the opportunity to pursue their culinary interests and receive training close to home.

The culinary program uses teaching philosophies of the American Culinary Federation, the Academy of Chefs and the National Restaurant Association Education Foundation. Credential choices currently include three certificate programs but plans are underway to add a diploma and related associate degree this year.

With these options, students can work on career goals that include owning their own restaurants, becoming chefs for fine-dining restaurants, operating catering businesses, overseeing institution food services and restaurant management. They can also pursue their personal interests in culinary.

Students with a variety of ages, backgrounds and goals are drawn to the program.

Jamie Booher is currently a student in the Culinary Arts Program. The more experience you have in the restaurant industry, the more you can move up. The more you move up, the more money you make. Ive been working as a cook for four years. I decided it would help me further my career to get my certificate and be a better chef.

Alissa McGee has been wanting to go to culinary school a long time but it was cost prohibitive and only available out of town. When she learned of the Maysville Institute of Culinary Arts, she thought it was meant to be. Ive learned so much, says Alissa. Im working on getting my degree and hope to make a lot of money doing something I really love.

Through their work in the classroom and a commercial kitchen, students learn basic and specialized foods preparation. They also work on catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing and culinary fundamentals.

One of the Chef Instructors of the program, Beth Partridge, is helping to build a quality program. The program is really interactive, teaching people what they want and need to know to be successful. I want to send out people that I am proud of and that are prepared. We want people to say This person is from Maysville, this is quality.

Call today to find out more about the exciting culinary field and how to get started in the Culinary Arts Program. Contact Workforce Solutions at 606-759-7141 ext. 66120.