WILMINGTON – Delaware Tech’s Culinary Arts and Food Service Management programs are active in both the kitchen and the community. Over the past few weeks, the programs have participated in a number of community events, honing their culinary skills and giving back at the same time.
A group of nine Delaware Tech students was invited by Chef Dana Herbert (winner of TLC’s Next Great Baker, as well as the owner of Desserts by Dana in Bear, DE) to assist him in assembling and decorating a life-size Fiat car cake for the Delaware Auto Show, October 5-7. The group worked on the car over an entire weekend, with slices being sold to benefit the Blood Bank of Delmarva.
Delaware Tech culinary students also participated in Farmer and the Chef on September 20, serving donated items to benefit the March of Dimes, and Farm to Fork on October 6, preparing and serving a meal to 80 guests from a tent on a hill at Coverdale Farms, part of the Delaware Nature Preserve. On October 14, students and Delaware Tech culinary faculty served tiramisu at the Vendemmia at Tubman Park.
“These events introduce our students to Delaware’s culinary community, giving them real-world experience and networking opportunities,” said Chef David Nolker, department chair. “In addition, they are donating their time and skills to community events. It’s a win-win.”
Delaware Tech’s Culinary Arts and Food Service Management Associate degree programs are offered at the Stanton Campus (with Culinary Arts also offered at the Terry Campus in Dover). Both are connected degree programs that allow a student to complete an associate degree and transfer to a four-year degree program as a junior. The Culinary Arts program combines theory with hands-on cooking experience to prepare graduates for careers as bakers, pastry chefs, executive chefs and sous chefs. The Food Service Management program readies graduates for successful careers as assistant managers, kitchen managers, shift supervisors and cooks. It is the only accredited associate degree program in Food Service Management in Delaware. Both programs are accredited by the Accreditation Commission of the American Culinary Federation.