Your taste of success . . . . .
A career in the Culinary Arts offers you the opportunity to be an important part of the country’s fastest growing industry – Hospitality ! The field you have chosen allows you a considerable amount of freedom to use your creative energies and earn financial advancement through your own efforts. This is particularly true when you culinary training begins with the Culinary Institute at Tennessee.
The food service industry is setting increasingly high standards for its employees. Our curriculum is geared to provide you with the skills and talents necessary to be a culinarian of significant value in this wonderful and exciting industry.
Our faculty is comprised of American Culinary Federation certified chefs, all of who are still working in the industry. The cooking laboratory is actually a full service restaurant kitchen . This current experience of the teachers, combined with the professional environment of the workplace will provide you with all the tools you’ll need to be successful in the food service business.
If you are serious about building a career in the food service industry and are ready to begin the journey necessary to learn the skills for success, then you should enroll in the Culinary Institute at The University of Tennessee.
This certificate program provides the nationally reputed Servsafe Food service Sanitation certificate and a Midlands Technical College certificate upon completion of the 10 unit program.
The Culinary Institute @ UT Proudly Presents
May 15th & 20th
Jeff Pennypacker a master ice carver will be on the universities campus on the 15th and 20th of May to demonstrate and teach the cullinary student some of his ice carving skills. You will be amazed at what Jeff can do with a huge block of ice. Click on the link in the left sidebar to visit his site and see more of his work.
Love Cooking?
This series of courses is devoted to the skills which are the foundation of the art and science of culinary preparation. These courses are designed from professionals who wish to qualify or hone their skills, individuals wishing to launch or explore a career in food preparation, and serious home or hobby chefs. For maximum retention of the knowledge and skills presented, the courses are formatted to include lecture, demonstration and then hands-on application of each skill set. The faculty is comprised of mostly American Culinary Federation certified chefs, all of who still work in the food service industry. This current experience, combined with the incredible industry experience they have amassed over the years, provides the student with a rich source of skills assistance, career guidance and all the tools needed to be successful in the food service business.
Dr. Anton was featured along with the top chefs of Knoxville in the December issue of CityView magazine.
“Knoxville’s food scene is a melting pot waiting to bubble over,” says Antun, a beast of a New York personality. “And the institute brings a level of professionalism to Knoxville not previously experienced. And we expect it to continue.” In a sense, Antun’s culinary program, which just opened its first classes in October, is concrete proof that food is getting big in Knoxville. So, Antun has sort of symbolically positioned himself to lead the charge. That is why he is our ceremonial “Top Chef,” even though he isn’t actually working in a restaurant currently. Antun’s culinary program also highlights the growing need for chefs. “By 2012, for every 100 chefs, we’ll need 120 replacements,” explains Antun. (CityView Knoxville, December 2007)