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 a simple spring mix salad with Ranch or Italian dressing, Ribeye Steak, Crab Legs with Clarified Butter, loaded twice baked potatoes, asparagus, and yeast rolls. Key lime cheesecake or strawberry swirl cheesecake were offered for dessert.
Over dinner, the committee discussed program enrollment and provided updates from the culinary arts industry. SGTC Americus Culinary Arts instructor Ricky Watzlowick and SGTC Crisp County Center instructor Johnny Davis 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 Center Culinary Arts instructor Johnny Davis; Academic Dean Dr. David Finley; Janeisha Brown, Luxe Me & Co.; Ethel Waters, Food Service Consultant; Lauriel Young, Aramark; and Larry Jackson, Mixx Masters.
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. Registration for the c-term and summer semester is February 18. C-term classes start March 17 and Summer term begins May 22.