South Georgia Technical College’s culinary arts students recently set up a pop-up restaurant in the college’s Hicks Hall “Landings” Restaurant. The menu included New England Cuisine and was served to SGTC faculty and staff as part of their hands-on curriculum.
The menu consisted of traditional New England foods such strawberry salad, marinated tomato and zucchini salad, classic house salad, New England chicken chowder, cod cakes with tartar sauce, pork loin with cranberry sauce, mashed sweet potatoes, green beans with fried onions, lemon roasted potatoes, Boston cream pie cupcakes, peach cobbler, blueberry cobbler, yeast rolls and cornbread. Each plate cost $8 and came with an entree, sides, a drink, and dessert.
The restaurant series is designed to help the culinary arts students get the hands-on experience of working at and owning a restaurant while still learning from their instructors.
Each of the students played a critical role in the operation of the restaurant – with some serving food, cleaning tables, preparing food, serving drinks, doing the dishes, managing the restaurant and even marketing the event.
