SGTC Culinary Arts Advisory Committee Meets

   The South Georgia Technical College Culinary Arts advisory committee met recently in the Culinary Arts lab and classroom area on the college’s Crisp County Center 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 Johnny Davis 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, Ethel Waters, Retired Food Service Director for Magnolia Manor; Katie Pollock, Food Service Director for Magnolia Manor, Steve Southwell, Owner of Smoakies BBQ in Cordele; Kelly Alexander of Leesburg Nursing Home and Terry Berryhill – F & B Manager, Windsor Americus.  Three Culinary Arts students also attended.  They were:  Qundra Ford, Brenda Shiloh, and Brianna Mauldin.

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.