Sharon Mapp
Culinary Arts
Sharon Mapp enrolled in Delaware Tech's culinary arts program to develop the skills necessary for her dream of owning a bakery. She had already earned an associate degree in business management and marketing from the College, but was inspired to return after discovering baking courses in the Delaware Tech Workforce Development catalog.
"The timing for me just seemed perfect," said Mapp. "I always liked to bake, and chose to learn the business skills first. So, when I saw the baking courses in the catalog, I just enrolled. I found that by taking these classes and working towards my certificate, it just energized me. So, I began wondering how many of these baking skills transfer to the general food or cooking side of the program. From there, I pursued the larger culinary program to the fullest and have been loving it ever since."
Before enrolling, Mapp had taken time to research culinary programs across the region, looking for what would be the best fit. Her main goal was to join a program that could teach her the foundational cooking skills she needed to grow.
"That was why I chose Delaware Tech," said Mapp. "I found that it was both affordable, close to home, and offered the same foundational cooking courses many four-year institutions offered. The smaller class sizes also meant I would get the one-on-one training that I desired."
Mapp's favorite classes have involved baking with former culinary instructor Chef Andrea, and her favorite recipes to make are often desserts, including fancy cakes, croissants, bite-sized sweets, and more.
"Through my courses, I gained a deeper understanding of how scientific cooking actually is," said Mapp. "It is so important to follow the recipes precisely. Once you begin adding ingredients, it's often difficult to fix mistakes. However, there are moments when critical thinking and problem-solving are necessary; if something isn't working as expected, experimenting can still lead to a successful dish."
Since enrolling in the culinary program, Mapp has discovered that greater knowledge about food inspires her to prepare more meals from scratch. She has also encountered a variety of new foods and ingredients she might never have considered otherwise.
"It's why I love the program," said Mapp. "You get that solid foundation and the resources you need to succeed in cooking. I never had an issue with any of the instructors. If I got stuck on something or found something challenging, I never gave up. Overall, it helped me realize that now that the foundation has been laid, I need to plan for what's next, and that's practice. I've got to practice. When you use your culinary skills, you discover new skills, and you can be innovative with dishes."
Mapp also served as the student speaker for the ribbon-cutting ceremony celebrating the renovation and expansion of the Stanton Campus culinary wing. By far, the most impactful experience for her was joining a study abroad trip to Italy offered through the College's culinary department.
"It was wonderful," said Mapp. "I learned a lot and collected so many recipes. My biggest takeaway from that trip was that in the States, we put a lot more into our food than chefs in Italy do. So, the focus for me was simplicity. Dishes like tomato sauce or pasta were often a little intimidating. I would see all these cooking videos where they add so much into these recipes, but the Italian chefs use fewer ingredients and still maintain those bold flavors."
After she graduates from Delaware Tech, Mapp plans to teach cooking skills to young students and begin laying the groundwork for her baking business.
"My advice for Delaware Tech students is to try not to overwhelm yourself with a heavy course load," said Mapp. "Take it at your own pace and enjoy the process. If you truly enjoy it, it will feel so much easier. No matter what, know why you're here. There'll be some days when everything will go well, and there will be some days when it will not. You'll make mistakes, but the important part is knowing what you're going to do with the mistakes. Is there an opportunity or a lesson to be learned? Most times, there is."
