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| Colorado Mountain College culinary arts student Monica Martin of Eagle, Colo., will be taking a sustainable operations class this fall. (Photo credit: Kate Lapides) |
Visit www.coloradomtn.edu/sustainablecuisine.
Showing posts with label new programs. Show all posts
Showing posts with label new programs. Show all posts
Wednesday, July 20, 2011
Colorado Mountain College culinary arts program offering new sustainable cuisine degree
The culinary arts program at Colorado Mountain College, a college with 11 locations in western Colorado, is offering a new Associate of Applied Science degree in sustainable cuisine. The degree that’s being launched this fall semester is an extension of the college’s current three certificates in sustainable cuisine at the campus in Edwards, west of Vail.
Chris Moyer, project manager for the National Restaurant Association’s environmental initiative Conserve: Solutions for Sustainability, says about the college’s program: “I think it’s exciting, awesome. I have yet to hear of another sustainable cuisine specific associate degree.”
Visit www.coloradomtn.edu/sustainablecuisine.
Visit www.coloradomtn.edu/sustainablecuisine.
Monday, July 11, 2011
Kendall College School of Culinary Arts launches part-time format for baccalaureate degree completion
The Kendall College School of Culinary Arts will launch a new program in October 2011 for part-time students to complete their bachelor’s degree in the culinary arts. The new flexible learning option, designed for working adults who have already obtained an associate degree in the culinary arts from Kendall, will blend online and traditional on campus instruction.
According to Renee Zonka, RD, CEC, CHE, MBA, dean of Kendall’s School of Culinary Arts, the new B.A. part-time completion program offers flexibility to chefs already working in the marketplace as well as new students eager to begin their careers.
In the junior and senior years of the baccalaureate program, students further their knowledge of the culinary arts with classes in global cuisine, food science, advanced pastry and research and development while honing their business skills and deepening their understanding of the business world. The new part-time format also includes a concentration in culinary nutrition currently offered to students in the traditional B.A. program. Courses are 10 weeks in duration, including an intensive integrative senior project required for graduation.
Visit www.kendall.edu.
According to Renee Zonka, RD, CEC, CHE, MBA, dean of Kendall’s School of Culinary Arts, the new B.A. part-time completion program offers flexibility to chefs already working in the marketplace as well as new students eager to begin their careers.
In the junior and senior years of the baccalaureate program, students further their knowledge of the culinary arts with classes in global cuisine, food science, advanced pastry and research and development while honing their business skills and deepening their understanding of the business world. The new part-time format also includes a concentration in culinary nutrition currently offered to students in the traditional B.A. program. Courses are 10 weeks in duration, including an intensive integrative senior project required for graduation.
Visit www.kendall.edu.
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