Impact

Spotlight on our Students

 GCSC Culinary Management Program Students

The Culinary Management Associate of Science degree is a two-year adventure! There is far more to becoming a chef than learning kitchen skills. Culinary students learn purchasing, pricing menus, supervising employees, designing nutritional meals, and maintaining a sanitary workplace. These skills all weigh heavily in their success in the culinary arts profession.

By attending a program which has gone through and passed the standards set by the educational department of the largest culinary arts organization in the United States (25,000 members), GCSC Culinary students have the assurance that the program content is current, has top professionals teaching in it, has top professionals guiding it, and that they are prepared for networking effectively in the job market after graduation.

All of our culinary students experience quality “hands on” learning by interacting with dining guests in the Josh Holley Dining Room. This state of the art classroom allows instruction that integrates industry technology, systems, and innovation. Each Fall and Spring this classroom serves à la carte luncheon menus, banquet-style “Cuisines of the World” menus, and in the Spring a magnificent dinner featuring frequently changing menus that emphasize the classical French cuisine as was prepared during the lifetime of Escoffier. We consider the John Holley Dining Room to be a place for diners to meet and to enjoy the atmosphere, ambience and culinary delights that the students create and be part of the culinary success of the students.

Our GCSC Culinary students are prepared to be the top in their field!