A new initiative to led by the writing center is one of many examples of UT’s commitment to expanding access to a college education to students at Austin-East and across Tennessee.
Introduction to Culinary Medicine, the first class of its kind in Knoxville, teaches culinary medicine for health care professionals. The curriculum includes instruction in basic nutrition principles and culinary skills as well as information on how fresh food prepared healthfully can be used to prevent, improve, or reverse chronic diseases.
The UT Culinary and Catering Program offers a Fundamental Cooks Program, also called culinary boot camp, through UT Conferences and Non-Credit Programs. The instruction is funded by the Knoxville Leadership Foundation’s KnoxWorx workforce development program, which offers vocational courses in high-demand fields including construction, health care, welding, manufacturing, and customer service.
This summer, UT’s Culinary Institute will offer a variety of hands-on cooking classes led by professional chefs where attendees can improve their culinary skills while expanding their palate.
Greg Eisele, Culinary Program director for UT Culinary, talks about the importance of teamwork, imagination, and a great knife in this week’s Volunteers at Work.
This spring, UT’s Culinary Institute will offer a variety of hands-on cooking classes. The classes will expand attendees’ palates while cultivating their culinary skills.
Chef Greg Eisele, director of UT’s Culinary and Catering Program, and the Smoky Mountain Chapter of the American Culinary Federation are launching a temporary kitchen staffing service, the Fundamental Cooks Program.
This summer, UT’s Culinary Institute will offer a variety of hands-on cooking classes.
This spring, the Culinary Institute will offer a variety of cooking classes that focus on techniques and skills that are easily duplicated at home.
UT’s Culinary and Catering program has again been recognized by the American Culinary Federation Education Foundation as a quality program.
This fall, students enrolled in UT’s Culinary and Catering program will again present a series of public luncheons where they will hone their skills in a restaurant setting.
UT’s Culinary Institute is partnering with Cowgirl Creamery to host the inaugural Great Smoky Mountain Food Days event October 6–7 at UT’s Visitors Center. “This event celebrates the food of the Smokies, which has been shaped by the people and climate of our region,” said Ann Fairhurst, department head of retail, hospitality, and tourism management.