CCAC Opens State-of-the-Art Culinary Institute

CCAC hosted the official ribbon-cutting ceremony for the college's new Culinary Institute, housed in the Center for Education, Innovation & Training (CEIT), Allegheny Campus on Wednesday, May 1.

"For 50 years, CCAC's pioneering Culinary program has trained leaders in the industry, serving as a model for colleges across the nation. The CCAC Culinary Institute is a dynamic example of the college's ongoing commitment to supporting the growing needs of the region's hospitality industry through skilled workforce education," said Dr. Quintin Bullock, CCAC president.

Located on the first floor of the new CEIT facility, the institute is home to CCAC's Culinary Arts program, led by Chef Art Inzinga, CCAC professor and program coordinator. A world-class training facility, the ample space includes three state-of-the-art kitchen labs, classrooms and a seated dining area. CCAC's expert instructors provide hands-on learning experiences in authentic foodservice environments, enabling students to work with the latest industry-grade equipment and technology. Associate degree programs available through the CCAC Culinary Institute include Culinary Arts, Baking & Pastry Arts, and Foodservice & Restaurant Management. A Culinary Basics certificate is also offered.

According to Chef Art Inzinga, CCAC Culinary Arts professor and program coordinator, the new institute is built on the college's history as a pioneer in culinary education.

"In 1974 I was a member of the first CCAC culinary class and the first culinary arts apprentice program in the country, a program that changed the face of education in the industry. I am so proud to be here, 50 years later, as CCAC continues its tradition of providing students with innovative training and culinary education excellence, serving as a model for other colleges across the nation," said Chef Art Inzinga.