Culinary/HRT Programs Complete Successful Luncheons

A delicious lunch is enjoyed by all!

During Winter quarter Ogeechee Technical College Culinary Arts and Hotel/Restaurant/Tourism students presented American Regional cuisine at five separate luncheons on the Ogeechee Tech campus.  Students worked to plan, prepare, and serve a five course meal to approximately 45 guests at each of the five luncheons.  With a total of nearly 50 students in the two programs, a variety of tasks were rotated during the quarter, to allow students the opportunity to learn about different aspects of service.

The regional cuisines included Cajun/Creole, Rocky Mountain/Southwest, Central Plains, Texas/TexMex, and California/Hawaii.  Some of the more adventurous or unusual ingredients used for the luncheons were Ahi tuna and Opah (Moonfish) flown in directly from Hawaii, Louisiana farm raised alligator, SPAM, Rabbit, and fresh herbs raised on the Ogeechee Tech campus.

OTC Culinary student, Vanessa Angel prepares a dish for service.

Students periodically conduct the luncheons during the year as the instructional schedule dictates.  All experiences were part of the curriculum of the Culinary and Hotel/Restaurant/Tourism programs.  All elements of the luncheons were directed and overseen by instructors, Chefs Tony Pisacano and Bryan Richard, and HRT instructor John Witherington.  A number of OTC faculty, staff, and students enjoyed the luncheons, as well as a number of community guests.  The cost for each lunch was $10, which defrayed the cost of materials to produce the lunch.

For more information about Culinary Arts or Hotel/Restaurant/Tourism Management at Ogeechee Tech, please visit www.ogeecheetech.edu.

Contact: Barry Turner
Executive Director for Public Relations
Phone: (912) 688-6958
Email: bturner@ogeecheetech.edu