Gabrielle Flores / The SWC Sun
After the opening of the Student Union, activities of the Culinary Arts program migrated to a new kitchen. With larger cooking spaces and new technology at their disposal, the program is stronger than ever.
This change also allowed faculty to offer more classes in upcoming semesters.
The program consists of a Pastry and Baking certificate, a Cooking and Baking certificate and associate’s degree. Additionally, students can become certified in Cooking Essentials in as short as one semester. In a community college, this type of flexibility is important because it helps the students who don’t have a lot of time in their hands but still want to pursue an education. Professors and instructors form an important part of this process, according to professors.
“Teaching has been the most meaningful part of my career,” said Laura Gershuni, professor at the School of Applied Technology and Hospitality Management. “It’s truly a wonderful opportunity to combine my love for culinary arts and hospitality … with our spectacular students.”
A Berkeley graduate, Professor Gershuni received her culinary preparation at Le Cordon Bleu in Paris, France before starting her teaching career. She taught at the University of Hawaii at Manoa for eight years in the School of Travel Industry Management before returning to Southern California.
“I prefer teaching at a community college more because we have students from such diverse backgrounds … from a range of ages, cultures, work experiences and life experiences,” she said. “I find that these groups of students bring so much to the table.”
Students are already benefiting from the revamped program.
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“We’re starting a business together,” said D’Artagnan Posey.
Posey and two of his classmates hope to open a restaurant of their own, provisionally named Atelier. He also works as a line cook at À L’Ouest, the newest business by the TRUST Restaurant Group, located in North Park.
Another beneficiary is Teresa Zaragoza Rodriguez. A Social Work student, her goal is to become a great chef so she can serve her community by cooking for the homeless and teaching people about nutrition and how to have a healthier life.
“When I go out to eat at a restaurant, the food doesn’t taste the same anymore,” she said, in favor of her native Mexican cuisine. “[In the kitchen] we try to stick to the tradition.”
