The
South Georgia Technical College Culinary Arts advisory committee met recently
in the Culinary Arts lab and classroom area on the Americus campus to discuss
several aspects of the culinary arts industry.
The purpose of the advisory committee is to
assist South Georgia Tech faculty and staff in continuous quality improvement
of the Culinary Arts program. SGTC Culinary Arts Americus Instructor Chef Ricky
Watzlowick and SGTC Culinary Arts Cordele Instructor Hunter Little provided the
committee with updates and information about program changes, enrollment,
community activities, and student news.
The advisory committee members provide
information to SGTC faculty and staff about suggested improvements in curriculum,
new training opportunities that are available in the culinary arts field, new
technology, employment/internship opportunities available for students, and
salary levels students may anticipate upon graduation.
Members present at the advisory committee
meeting included: South Georgia Technical College Americus Culinary Arts
instructor Chef Ricky Watzlowick, SGTC Crisp County Center Culinary Arts
Instructor Hunter Little, Advisory
Committee President Larry Jackson, Nutritional Services Director at Furlow
Charter School; Vice President Lisa Leggett, Nutritional Services Director for
Crisp County School, Secretary Ethel Waters, Food Service Director for Magnolia
Manor; Steve Southwell, Owner of Smoakies BBQ in Cordele; Chef Juan Castilla,
Q&A Manager Golden Gourmet in Americus; Kelli Alexander, and Rebecca
Stackhouse.
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 that will enable them to be fully prepared upon graduation.