AA Degree Offering in Vegan Culinary Arts

[Guest guest]

An interesting new article about a new Associates Degree program being

offered in Vegetarian/Vegan CulinaryArts.

~ LaDonna ~

 

New Vegetarian/Vegan Culinary Arts Program Launches in August

[story Posted - Sunday, March 27, 2005] [More News Stories]

http://www.atlantic-union.org/news84.html

 

With more and more Americans becoming vegetarian, vegan vegetarian, and raw

food vegetarian who choose a raw, plant-based (vegan) diet, and more jobs

opening in the culinary arts field, Atlantic Union College has created the

new Vegetarian/Vegan Culinary Arts program. This two-year Associate of Arts

Degree will begin in August and be directed by Executive Sous Chef Sualua

Tupolo. " Chef Tupolo is currently a chef at Weimar Institute in California, "

says AUC President George Babcock. " He is certified in both vegan and raw

food culinary arts. This new program is also a great opportunity to develop

skills for outreach in the local community. "

 

Students will go well beyond wheat grass, says Tupulo. He will teach Edible

Art and Hors D'oeuvres, Basic Raw Cuisine, Baking Without Oil, Vegan

Pastries and Plating (presentation). His pastries are eggless, dairy-free,

and mouth-watering.

 

" When you know how to wield a knife, you can change any vegetable into a

flower, " says a Weimar Institute description about the chef' at

Weimar-offered classes in the community. " Saying that 80% of eating has to

do with eyesight, Chef Tupolo will share his tricks in making plates look

attractive, adding to the enjoyment of the flavors, and then you can eat the

centerpiece! "

 

The College has good timing in the marketplace. " There are jobs in

hospitals, vegan and raw food restaurants, schools in institutional

settings, health spas, your own business, or you can become a personal

chef, " says Tupolo. The curriculum will offer specialized business courses

to help equip students in all aspects of restaurant operation and include

internships to provide work experience in the community.

 

With Tupolo's 30 years in the industry, he's served as an Executive Chef,

Sous Chef, Touring Chef, and at San Diego's Intercontinental Hotel he was

Chef De partie and assistant Garde Manger [gard mawn-zhay]-chef of the cold

food: ice carvings, cold canapés, pate, tureens, and dressings. The

Intercontinental Hotel is a five-star service hotel and conference facility

with 1500 rooms, three restaurants, and more.

 

Another career accomplishment is being the Premier Chef for the Governor of

American Samoa.

 

For more information, www.atlanticuc.edu, or 1-800-282-2030 or 1-

978-368-2250.

Cindy Kurtzhals, director, public relations and publication

Atlantic Union College