The Gulf Coast Culinary Institute at Faulkner State
Hospitality Management and Culinary Programs of the Highest Standards:
Learn the ins and outs of hospitality management in the extensive coursework in the Hospitality Program. The Culinary Arts program underscores the fundamentals of modern classical cooking with a focus on taste, aroma, and artful presentation. In addition to the traditional components of the Gulf Coast Culinary Institute at Faulkner State, you have the opportunity to select one of the options designed to meet the ever-expanding needs of the Culinary/Hospitality industry.
Options available in the Hospitality/Culinary Program.
- FSCC Culinary Arts Certificate Program
- FSCC Pastry Baking Certificate Program
- FSCC Hospitality Management Certificate Program
Course Descriptions – These descriptions will give you an idea of the coursework you will take in the field of Hospitality Management/Culinary Arts.
See the Culinary Department in action on Fox 10 TV’s “Studio 10″ segment:
Roasted Vegetable Terrine with Goat Cheese
Moon Pie Bread Pudding
Vietnamese Rice Noodle Salad
Brie Apricot and Red Onion Marmalade
Jicama Chayote Clementine Maytag Salad with Pickled Red Onions
Grilled Pork Tenderloin Roulade
Pan-seared Duck Breast with Roasted Vegetables
Meet the Chefs/Insructors
Edward Bushaw holds a Bachelors degree in Business from the State University of new York College at Geneseo and a Masters degree in Vocational/Technical Education from State University of New York College at Oswego. Mr. Bushaw’s hospitality industry experience includes six years as New Acquisitions Manager for The Western New York Hotel Management Corporation and five years experience as General Manager of Waterfun Theme Park. Prior to coming to Faulkner, Mr. Bushaw served as Chair of Hospitality & Tourism at the State University of New York College at Jefferson for seven years.
Instructor Jim Hurtubise, CWPC for our Baking, Pastry, Confectionary Arts and Culinary Sculpture classes, is well acquainted with chocolate, breads and all those heavenly treats. His experiences range from ownership of an Industrial Catering Company to Resort Pastry Chef at one of Northwest Florida’s largest resorts.
Chef Jim Hurtubise graduated from Johnson and Wales University, Magna Cum Laude, with an A.S in Baking and Pastry. He began teaching for the Gulf Coast Culinary Institute at Faulkner State in the Spring of 1998. He has earned his certification as Certified Working Pastry Chef from The America Culinary Federation in 1997. He has brought the Baking and Pastry program to one of the “Top 10″ accredited programs in the United States.
He is active in The Gulf Coast Chefs and Cooks Association, serving as President from 1999-2001, as Vice President from 1998, 2002, and 2004. Currently Jim Hurtubise is active on the board of directors for the Southern Retail Bakers Association.
Ed Douglas currently serves as interim Gulf Shores Campus Director and interim Division Chair for the Hospitality programs. Mr. Douglas has an Associate’s degree from Faulkner State, Bachelor’s Degrees from the University of Alabama, a Master’s degree from the University of Washington and is currently working on a PhD at Capella University. He is a Certified Pastry Culinarian and a Certified Hospitality Educator. He has over 30 years of business and management experience and has worked in the pastry kitchens at many of the Gulf Coast’s finest restaurants and hotels. He has been teaching at Faulkner since 2006, teaching both for credit classes and recreational cooking classes.
News and Events
- Congratulations to Brad Arnold, recipient of the One Love, One Ocean Scholarship. Brad received a full scholarship to attend Faulkner State Community College’s Culinary Arts program. Pictured from left to right are Brad’s mother Brenda Arnold, Faulkner State Chef Will Hughes, LuLu’s General Manager Carol Gonseth, Brad Arnold, owner of LuLu’s Lucy Buffet, and Brad’s father Geoff Arnold.