Education is only half the story. Hands-on experience is an important part – if not the most important part – of the culinary game.
Paul Sorgule, M.S., AAC, offers 8 steps to help you confidently pass the practical exam.
With its own creamery, gristmill, USDA animal processing plant and on-campus farm, College of the Ozarks’ culinary students have lots to learn during their work education program.
What started three years ago as a pilot internship program for the students at Central New Mexico Community College has grown into a comprehensive program rivaled by few other culinary schools.
One chef shares his certification journey. Learn how his ACF certifications as a chef and a culinary educator offered multiple opportunities throughout his career.