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 Americus 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 Hunter Little 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 Americus Culinary Arts instructor Chef Ricky Watzlowick, SGTC Crisp County Center Culinary Arts Instructor Hunter Little,  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; Chef Juan Castilla, Q&A Manager Golden Gourmet in Americus; Kelli Alexander, and Rebecca Stackhouse.

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.