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The following is an excerpt from Jami McLaughlin, CityView. Read the original.

Screenshot of an online article with a photo of two culinary students plating food.

CityView published a story about FTCC’s Culinary Arts program. Read the original by clicking on the photo.

“We are training entry-level culinarians so they can perform on a high level as they prepare for a career in food service,” said Alan J. Dover, a retired Army combat veteran who has been teaching culinary arts at FTCC for 10 years. “When we are doing services like this, we are making it as close as possible to what it would be like in the real world.”

Culinary arts graduates qualify for entry-level jobs in food service. But with experience, they can advance to become sous chefs, pastry chefs, executive chefs or food service managers, according to FTCC faculty.

“The instructional quality is unquestioned,” said FTCC President J. Larry Keen. “Our students not only learn about preparation and quality, but they are learning the science and the art of food. It is part of the educational process.”