Culinary Programs

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.

Request Information about the Hospitality/Culinary Department here.

Options available in the Hospitality/Culinary Program.

Gainful Employment Information on Short-Term Certificates available in the Hospitality/Culinary Department:

 

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
Southern Sushi
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

Ed Bushaw

Ed Bushaw

Edward Bushaw serves as Chair of the Hospitality Administration program as well as the Gulf Shores Campus Director.  He 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.

Jim Hurtubise

Jim Hurtbise

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

Ed Douglas

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.

Will Hughes

Will Hughes

A native of Daphne, AL, Chef Will Hughes became interested in a culinary career at the age of ten, when his mother turned the family’s four-burner electric stove into a test kitchen for various companies. His intrest in the profession grew as a teenager working in the pool snack bar at Marriot’s Grand Hotel in Point Clear, AL, at a Southern barbeque restaurant, and at a South American bistro.

After exploring some other career options as a student at Spring Hill College, Will enrolled at Johnson & Wales University’s Providence, RI campus. As a student working towards a bachelor’s degree in culinary arts, he worked as a banquet chef at the Rhode Island Convention Center and was invited by an instructor to help open and run a 55-seat restaurant in Cape Cod for the summer.

After graduating from Johnson & Wales Magna Cum Laude, Chef Will began his career as lead cook at New Orleans Country Club. After working up to banquet sous chef at this club, he accepted the job of executive sous chef at English Turn Country Club. After a year and a half as sous chef, Will was promoted to executive chef, becoming the youngest chef to hold this position at English Turn.

In late 2004, after attending a wedding “back home” on the Eastern Shore, Will and his wife, Kelly, decided that it was time to make a move. Will heard of a the need for caterers for small events in the Mobile/Eastern Shore area and jumped on the opportunity to open his own business. In February 2005, Will Hughes Catering & Market opened its doors, offering lunch specials, local gourmet products, prepared foods, and catering services. Will, Kelly and baby Molly Catherine live in Daphne and continue to be committed to bringing a “New Taste” to the Eastern Shore.