Meet the Faculty
A native of Long Island, NY, Chef Tony Pisacano earned his Associates degree in Culinary Arts at the Culinary Institute of America, Hyde Park Campus. Chef Tony began his career at the Williamsburg Inn in Virginia, working for Marcel Desaunliers, author of “Death by Chocolate”. He then moved on to become Chef at Il Fornaio, an Italian restaurant and bakery in Beverly Hills, CA, where he cooked for such celebrities as Barbara Streisand, Orson Wells, and Arnold Schwarzenegger, among others.
Raised just outside of Philadelphia, in Pennsburg, Pennsylvania, a boyhood dream of being a chef drove Chef Bryan Richard to fulfill this passion of the culinary world.
Programs of Study
*Denotes Title IV eligible program (PELL).
Program Purpose Statement
The Culinary Arts programs at Ogeechee Technical College prepare students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment including certification in food protection management. Graduates who are current practitioners will benefit through enhancement of career potential. Entry level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, caterers or culinary managers.
CUUL 1000 - Fundamentals of Culinary Arts
CUUL 1110 - Culinary Safety and Sanitation
CUUL 1120 - Principles of Cooking
CUUL 1129 - Fundamentals of Restaurant Operations
CUUL 1170 - Introduction to Culinary Nutrition
CUUL 1220 - Baking Principles
CUUL 1320 - Garde Manger
CUUL 1370 - Culinary Nutrition and Menu Development
CUUL 2130 - Culinary Practicum
CUUL 2160 - Contemporary Cuisine
CUUL 2190 - Principles of Culinary Leadership
CUUL 2250 - Advanced Baking Principles