SGTC Culinary Arts students gain valuable experience catering the Foundation Donor Dinner
The South Georgia Technical College (SGTC) Culinary Arts students from the Americus and Crisp County Center campuses gained valuable practical experience by catering the South Georgia Technical College Foundation Annual Donor Appreciation Dinner in the John M. Pope Industrial Technology Center on the campus recently. Approximately 200 guests attended the event.
The SGTC Foundation Donor Dinner event is designed to thank the individuals who have supported the college and the foundation and also recognize those who have reached a milestone in their giving to the South Georgia Technical College Foundation.
SGTC Crisp County Center Culinary Arts Instructor Chef Johnny Davis are shown with the Crisp County Culinary Arts students who helped prepare and serve the desserts at the SGTC Foundation Donor Dinner.
“The SGTC Foundation has provided a firm foundation for this college and our students,” said SGTC President Dr. John Watford. “The college has a proud past and a promising future. We have been bridging the gap for workforce development for over 75 years. The support of our donors and our Foundation has been an integral part of making this happen.”
President Watford also had words of praise for the SGTC Culinary Arts instructors and students for their service to the foundation. “On behalf of South Georgia Technical College and the South Georgia Technical College Foundation, I would like to thank Culinary Arts Instructors Ricky Watzlowick and Johnny Davis and Dean of Academic Affairs over Culinary Arts Dr. David Finley as well as their staff, and students for providing an excellent meal and service for this very important event. This is a great opportunity to thank the Foundation donors as well as allow our students to shine.”
Each year, the South Georgia Technical College Culinary Arts students under the guidance of their instructors cater the Foundation Donor Appreciation event. This year’s menu included: a fresh spring salad with ranch or balsamic vinaigrette dressings, slow roasted prime rib with au jus, rosemary garlic parmesan potatoes, asparagus, rolls, and an array of different desserts. This was the Culinary Arts students final exam for Spring semester.
Chef “Ricky” Watzlowick from the Americus campus and Chef Johnny Davis from the Cordele campus Culinary Arts program, announced the menu prior to the meal.
The students and their instructors prepared the menu, recipes, created a budget, purchased the food and supplies, prepared the food, and then served their guests at the Donor Appreciation Dinner.
“Our culinary arts department did an outstanding job of overseeing and preparing our culinary arts students for this showcase event,” said Su Ann Bird, Executive Director of the SGTC Foundation and the Vice President for Institutional Advancement for the college. “This is just one example of the quality of students that our instructors educate and train for our workforce. We certainly appreciate the instructors and their students for allowing the Foundation to showcase their skills in this manner each year.
“We hope that the Foundation donors appreciate the opportunity to see how their contributions to the college and the students create opportunities for success and prepare individuals for the workforce,” added Bird.”