South Georgia Technical College’s culinary arts students set up a pop-up restaurant in the college’s Hicks Hall “Landings” Restaurant and served Jamaican Cuisine to SGTC faculty and staff as part of their hands-on curriculum.
The menu consisted of a house salad, tangy Jamaican coleslaw, Jamaican jerk chicken, Caribbean boneless pork chop, Jamaican cabbage, Caribbean confetti rice, Trinidad macaroni pie, banana cake with cream cheese frosting, pineapple upside-down cake, Caribbean cornbread and garlic and cheese biscuits. Each plate cost $8 and came with an entree, sides, a drink, and dessert or the option to pick and choose certain items.
The 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. Southern food cuisine will be the next and last in the pop up restaurant series. This will take place on Wednesday, June 26.
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.
To learn more about the South Georgia Technical College culinary arts program contact: Chef “Ricky” Ludwig Watzlowick at 229-931-2558 or lwatzlowich@southgatech.edu in Americus or Chef Hunter Littler at 229-271-4086 or hLittle@southgatech.edu in Cordele.
South Georgia Technical College is currently accepting applications for Fall Semester. Classes start August 13th. A special registration and Preview Day on both campuses is planned for July 17th. For more information, contact the admissions department in Americus at 229-931-2760 or 229-271-4051 in Cordele.
