Culinary Arts
GNTC Public Service Technology programs combine classroom instruction, laboratory practice, and practicum experience to ensure that students possess the most current knowledge and skills required in their chosen profession.
The Culinary Arts program is a uniquie, hands-on culinary school taught by the region’s leading chefs. Chef Paulson, Program Director/Instructor, is a Certified Executive Chef, as well as being a Certified culinary Educator. Chef Paulson has been inducted into the American Academy of Chefs Honor Society. The school is designed to give students the specialized cooking techniques, presentation skills, and culinary knowledge they will need to succeed as a chef or other position in the culinary industry. The Culinary Arts program is a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Graduates who are current practitioners will benefit through the enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.
GNTC’s Program Pathways can be used as advising guides or maps to help determine which courses they need to take and when to take them. By following the course of study outlined in the specific degree, diploma or certificate pathway, GNTC students will know the necessary prerequisite courses they need to continue in the chosen program of study.
What career options will I have?
Executive Chef, Executive Pastry Chef, Executive Sous Chef, Research & Development Chef, Chef Consultant, Sous Chef, Pastry Chef, Baker, Banquet Chef, Private Chef, Catering Chef, Personal Chef, Food Truck Owner, Food Stylist, Chef Instructor, Line Cook, Pantry Cook, Pastry Cook, Preparation Cook
