Jul 1, 2013

Culinary Institute of Montana at FVCC Extends Deadline for Fall Culinary Arts Program

The Culinary Institute of Montana at Flathead Valley Community College has extended the application deadline for the fall 2013 culinary arts program to August 1.  Applications are available in the Admissions Office inside Blake Hall on the college’s Kalispell campus, online at or by calling 890-9114.

The culinary arts program provides students with entry-level skills in the culinary arts industry.  Students in the program learn basic to advanced technical skills in food preparation and service and management skills necessary to successfully perform within the foodservice industry.  Career opportunities include but are not limited to food retail, wholesale and sales; food styling, photography and writing; restaurant and event catering; recipe tasting; bar and beverage management; and working as a personal or professional chef or nutritionist.  Potential employers include hotels, restaurants, grade schools, college campuses, celebrities, cruise ships, large corporations, resorts and health care and assisted living facilities, among others.

Program Director Chef Howard Karp began teaching at FVCC in 2008 and brought nearly 50 years of culinary industry experience to the college.  A former director of food and beverage operations at the famed Waldorf Astoria Hotel in New York City, Karp trained at three five-star hotels in Switzerland before teaching at The Culinary Institute of America in Hyde Park, New York, the California Culinary Academy in San Francisco, Calif., and the Western Culinary Institute in Portland, Ore.  Clients have included U.S. presidents, Britain’s Prince Andrew, foreign dignitaries and Super Bowl commissioners.

Joining Karp is Chef Hillary Ginepra, Certified Culinary Educator through the American Culinary Federation.  Before joining the Culinary Institute of Montana in 2005, Ginepra taught for prestigious culinary institutions including the Calphalon Culinary Center in Chicago, the New England Culinary Institute in Vermont and the Cooking and Hospitality Institute of Chicago.

For more information, contact Karp at 890-9114 or, or visit