AMERICUS — 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 Americus South Georgia Technical College campus. Approximately 200 guests attended the event.
“On behalf of South Georgia Technical College and the South Georgia Technical College Foundation, I would like to thank culinary arts instructors Ricky Watzlowick, Nancy Green, and Johnny Davis as well as their staff, and students for providing an excellent meal and service for this very important event,” said SGTC President. John Watford, Ed.D,
Each year, the SGTC culinary arts students, under the guidance of their instructors, cater the Foundation Donor Appreciation event. This year’s menu included a salad with tangerines and pecan goat cheese, slow roasted prime rib with au jus, rustics’ garlic mashed potatoes, fried green beans, bread, and nine different desserts. The deserts included Italian Cream cake, Strawberry Summer cake, Key Lime cheesecake, Caramel cake, Red Velvet cheesecake, Devil’s Food cake, two types of New Your cheesecake and Cappuccino Fudge cheesecake.
Former culinary arts instructor David Finley, who is now the Dean of Academic Affairs over the culinary arts program, announced the menu prior to the meal and introduced each of the instructors to the guests.
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 instructors Ricky Watzlowick, Nancy Green, and Johnny Davis 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 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.”