The Culinary Arts program at Coastal Georgia provides a unique opportunity within our region for students interested in being chefs or working with food to learn professional skills from a highly-skilled and respected faculty. Located within the Golden Isles, this program provides boundless opportunities for aspiring chefs to hone their craft in a challenging but supportive environment.
Located in the Golden Isles – a premier destination for tourists and travelers – the opportunities for interacting with chefs from the region’s world class resorts, hotels and restaurants are unparalleled. For students who are interested, there is an opportunity to stay on after completion of their associated degree in Culinary Arts, in order to pursue a Bachelor of Science in Hospitality and Tourism Management.
“I want to show kids that there is more to life than wanting to be a doctor to earn money. If you love what you do, then the money will come. I just want to be an outlet for kids just like me – those without much interest in sports, [who are] more artistic.”
Upon completion of the program, you will be able to:
Upon completion of the degree, students will be prepared to be cooks, chefs, purchasing agents, entrepreneurs, food truck operators, restaurant managers, personal chefs and more.
Richard (Robby) Roberson is an associate professor teaching classes for the Hospitality Management program. He holds a PhD in Hospitality and Tourism Management from Purdue University. Additionally, he did post-doctoral work at the University of Florida, and is academically qualified in both Marketing and Management. He serves as the program director for the Culinary Arts program at the College of Coastal Georgia. His research interest is film-induced tourism. Prior to entering academia, Dr. Roberson worked extensively in the hospitality industry. He has worked as a chef for many restaurants, resorts in Georgia, Arizona, Wyoming, and Montana, in both grand Teton and Glacier National Parks. He has also owned his own business.
