Put kitchens to use

20040804

Put kitchens to use Fairmont State's culinary arts program expanding to meet demand

By Kelly Barth - Times West Virginian FAIRMONT - Did you know that plastic wrap can survive in a 425-degree oven? It's amazing what you can learn at Summer Culinary Arts Camp. The camp, which is being offered on campus for the first time, ends its three-day run at Fairmont State today. The Fairmont State Community and Technical College's culinary arts program, which is accredited through the American Culinary Federation, is expected to double in size within the next few years. This fall, it's expanding to include a four-year degree option for students. Students pursuing the two-year degree in food management can specialize in culinary arts, dietary management or institutional food management and can continue to pursue the bachelor's degree if they choose. The camp gave high school juniors and others the opportunity for some extra exposure to the program that is growing to meet the high demand for culinary professionals, which is part of a national trend. The high school students, recent graduates and instructors who attended the camp generally had one connection in common - ProStart, the National Restaurant Association Education Foundation program that teaches students about the various hospitality and food service industries. High school juniors, such as Webster County High School student Chad Mathes, will be entering the ProStart program at his school this fall. "I just wanted to get a heads-up before I started the program," he said. Samantha Wright will be entering the culinary arts program at Fairmont State this fall. She was certified in ProStart through the program offered at Preston High School. Frankie Lucas is a ProStart instructor at the Randolph County Vo-Tech Center. She's been attending the camp to brush up on her food preparation skills. Another obvious side benefit to the camp is the opportunity to taste a lot of wonderful foods. On Tuesday night, the campers were treated to a multi-course gourmet dinner. Through their acquaintance as fellow campers, Lucas has been encouraging Wright to consider pursuing an education career as a ProStart instructor. Wright has welcomed the advice. "I want to have a good education before I go out and do what I want to do," Wright said. "I want to be ahead of the game because everything's a competition." The campers have had the opportunity to learn from the best around. Chef Brian A. Floyd, instructor of food service management at Fairmont State, is one of only several ACF-certified executive chefs in West Virginia. Other chefs participating in the camp are Ron Chrislip of Aladdin Foodservices, Dale Hawkins of Stonewall Resort and Jay Mahoney of Ramada Inn Morgantown. On Tuesday morning, the campers were learning how to prepare a meal that included baked grouper, whipped potatoes, and apple strudel and flavored whipped cream. This multi-course luncheon also included portioned vegetables in plastic wrap. This was the demonstration in which the students were fascinated by the idea of using plastic wrap in an oven. "In normal theory, you don't put plastic wrap in a 425-degree oven," Lucas said. Hands-on-activity labs have been providing all sorts of opportunities in the kitchen, from new techniques and recipes to the proper way to handle knives. Floyd said he likes the idea that the campers are learning from the chefs and from each other. He said the camp is one example of how the culinary arts program is becoming more involved in the community. "We are starting with the camp and plan to start offering community culinary classes next year," Floyd said. That ought to be a success considering he already has at least 25 to 30 people on a waiting list. "With the availability of the Food Network and the products that are now available in the grocery store, people are eager to expand their abilities and put their kitchens to use," Floyd said.