Here at the College of Continuing and Professional Education, we really believe in lifelong learning. As our dean, Barbara Calhoun, says, “Every time you walk into a classroom, you increase your options.”
So along with developing new courses, helping students succeed and collaborating with instructors here at Kennesaw State, we also get involved with the greater education community.
Three of our staff members had the opportunity to do just that at the ACHE South Conference this month in Charleston. The conference brought together nearly 100 education professionals from about 30 institutions across the Southeast. The Association for Continuing Higher Education event included networking, keynote speakers and professional development opportunities.
Tamara Grooms, assistant dean, and Pam Moss, one of our program managers, presented a session on our Culinary Apprenticeship Certificate. Tamara and Pam highlighted how the program was developed from a need in the community for affordable, effective culinary education. They explained how the apprenticeship component was included to guarantee students have real-world experience when they graduate.
“Our apprenticeships are made possible through partnerships with some of the top restaurants in metro Atlanta, such as Canoe and Park 75 at the Four Seasons,” Pam said. “This industry experience complements the professional chef-led instruction in our kitchen classroom on campus. The goal is to make sure our students leave our program with the necessary skills to excel in the culinary field.”
In the session, Pam walked attendees through the nuts and bolts of the course, spotlighting graduates like Edgard Sanchez who have gone on to open their own restaurants.
One of our marketing team members, Cheryl Rodewig, was also recognized during the conference at the awards luncheon. She received the Joseph P. Goddard Scholarship which recognizes excellence in the pursuit of education. She is currently pursuing her master’s in business administration at Kennesaw State University’s Coles College.
“What I’m learning in my graduate degree, I can put into practice on the job, and that doesn’t just benefit me or even just my coworkers, but all the students we serve: about 17,000 a year,” Cheryl said. “And that’s why we do what we do. It’s about seeing this field of higher education grow and helping adults reach their professional and academic goals.”