The South Georgia Technical College Culinary Arts program advisory committee met recently in The Landings Culinary Arts Dining Room on the Americus campus. The Culinary Arts students prepared and served the committee a meal of Spring Mix Salad, Butter Garlic Shrimp Scampi, Breaded Chicken Breast stuffed with Ranch Butter, Seasoned Green Beans with Mushrooms, Dressing & Giblet Gravy, Yeast Rolls, and Apple Butter No Bake Cheesecake.
Over dinner, the committee discussed program enrollment and provided updates from the culinary arts industry. SGTC Americus Culinary Arts instructor Ricky Watzlowick shared information on the program’s development and projects created to provide students with valuable hands-on experience.
Present for the meeting were Watzlowick, SGTC Crisp County High School Initiatives Specialist and Culinary Arts instructor, Hunter Little; Kelli Alexander of Lee County Health, SGTC Director of Institutional Effectiveness Director and Grants Coordinator, Katrice Martin; SGTC Director of Food Services for Aramark, Shirley Trice; Ethel Waters; and Larry Jackson.
The advisory committee is a crucial link that provides an avenue for South Georgia Tech instructors to learn about changing conditions or technology in the workplace that can then be passed along to students enabling them to be fully prepared upon graduation.
South Georgia Tech currently offers over 200 different associate degree, diploma, and short-term technical certificate of credit programs. Apply now at www.southgatech.edu. Fall C-term begins October 11.