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School of Hospitality

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School of Hospitality: Culinary Arts Programs at Helms College

Food is a necessity. And the culinary arts bring people together.

“This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless and, above all, have fun.” – Julia Child

Even for the greatest chefs, talent is not the only way to success. Along with your cooking talent comes just as much hard work and dedication. At Helms College, our Culinary Arts Diploma or Associate of Applied Science programs will provide you with an opportunity to embrace your talent and develop the culinary techniques necessary to take you to the next level in the hospitality industry.

“Quality food is a major ingredient to good living.” — Helms Alumna, Alfreda Lockett

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knife-skills-7

School of Hospitality: Culinary Arts Programs at Helms College

Food is a necessity. And the culinary arts bring people together.

“This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless and, above all, have fun.” – Julia Child

Even for the greatest chefs, talent is not the only way to success. Along with your cooking talent comes just as much hard work and dedication. At Helms College, our Culinary Arts Diploma or Associate of Applied Science programs will provide you with an opportunity to embrace your talent and develop the culinary techniques necessary to take you to the next level in the hospitality industry.

“Quality food is a major ingredient to good living.” — Helms Alumna, Alfreda Lockett


Helms College: Where Your Culinary Arts Training is Unique and Individualized

When you are studying the hospitality industry, it is about much more than what you learn in the classroom.

According to the Bureau of Labor Statistics, chefs and head cooks typically do the following:

  • Check the freshness of food and ingredients
  • Supervise and coordinate activities of cooks and other food preparation workers
  • Develop recipes and determine how to present dishes
  • Plan menus and ensure the quality of meals
  • Inspect supplies, equipment, and work areas for cleanliness and functionality
  • Hire, train, and supervise cooks and other food preparation workers
  • Order and maintain an inventory of food and supplies
  • Monitor sanitation practices and follow kitchen safety standards

Unlike other culinary programs, the Helms College School of Hospitality program allows students to use their skills in actual restaurant, catering, hotel and conference settings, as well as in baking and pastry establishments. What better way to prepare for your culinary arts career as a chef than to take the skills you learn in the classroom and put them to work in the real world?

grille

bistroThis is why our culinary programs include hand-on experience in Edgar’s Grille and Edgar’s Bistro.

Both operated by Goodwill Industries of Middle Georgia and the Central Savannah River Area (CSRA)—the parent organization of Helms College—the restaurant and bistro were established as business enterprises in support of Helms College. Located adjacent to Helms College, both businesses provide hands-on learning opportunities throughout the culinary arts program for students to work alongside executive chefs, experienced sous chefs and restaurant managers. Here, you will gain the hands-on experience necessary to stand out among the competition in the culinary and hospitality industry.

Join our community of aspiring chefs and realize your dreams of being a professional in the kitchen. Helms College teaches you to dare to live fully and allow the food you create to bring people together and make a positive impact in the lives of your customers one meal at a time. Ready to get started?

The maximum number of students per class is 24. The maximum student to instructor ratio is 24:1.

Hospitality/Culinary was last modified: July 27th, 2017 by banglea