SGTC Culinary Arts Advisory Committee Meets
The South Georgia Technical College Culinary Arts advisory committee met recently in the Culinary Arts lab on the college’s Americus campus to discuss several aspects of the culinary arts industry. The group also toured the Golden Gourmet manufacturing facility in Americus as part of their meeting.
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 Instructor Chef Ricky Watzlowick 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 Culinary Arts instructor Chef Ricky Watzlowick, 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; Kelly Alexander, Dietary Manager at Magnolia Manor; Chef Juan Castilla, Q&A Manager Golden Gourmet in Americus; and Shirley Trice, Aramark Food Service Director at South Georgia Technical College. South Georgia Technical College Academic Dean David Finley was also at the meeting.
Golden Gourmet Chef Castilla showed the group the production process of packaging, freezing, labeling, storing prepackaged foods for the homebound throughout the country. The group then returned to South Georgia Technical College for the Spring Advisory meeting where the Culinary Arts students prepared a reception of assorted chicken wings, riblets, meatballs, BBQ deviled eggs, smoakies, cheese straws, assorted fruits, cheeses and deserts.
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.