The South Georgia Technical College Culinary Arts program advisory committee met recently in The Landings Culinary Arts Dining Room on the Americus campus. Committee members enjoyed a meal of shrimp cocktail, cheddar cheese ball, slow roasted prime rib, twice-baked broccoli and cheese potatoes, yeast rolls, and cheese cake prepared by SGTC Culinary Arts students.
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 developed to provide students with valuable hands-on experience.
The committee also heard from Zakyah Cameron, a Culinary Arts student and SGTC’s 2022 Georgia Occupational Award of Leadership (GOAL) winner. Cameron spoke on his passion for Culinary Arts and the value of Technical Education. The committee wished him well as he advances in the GOAL competition and offered to assist him in preparing for future interviews.
In addition to Watzlowick and Cordele Culinary Arts instructor Hunter Little, members present at the meeting included: Nancy Fitzgerald, SGTC Grants Coordinator; Shirley Trice, Food Service Director, Aramark; Kelli Alexander, Dietary Manager, Magnolia Manor; Ethel Waters, Retired Director of Food Services, Magnolia Manor; Corcynthia Monts, SGTC Culinary Arts instructor; and Larry Jackson, Dooly County High School Food Services Director.
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 classes. Apply now at www.southgatech.edu. Spring C-term begins March 14.