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Hospitality - Guilford Technical Community College

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Hospitality - Guilford Technical Community College Powered By Docstoc
					        Guilford Technical Community College’s
            School of Hospitality Education
            is dedicated in loving memory of
             Kathy Ragsdale (1946-2005),
                a respected member of the
     GTCC Board of Trustees and GTCC Foundation.

             She was a steadfast supporter of the
    Culinary Arts and Hospitality Management programs.
                                                             Katherine A. Ragsdale



                                                           Hospitality
                   Katherine A. Ragsdale                       School of

             Hospitality
                     School of




                          Education

                                                                    Education
          Guilford Technical Community College
     601 High Point Road | Jamestown, NC 27282

               (336) 334-4822 ext. 50114
               (336) 454-1126 ext. 50114
                                                               GUILFORD TECHNICAL
                                                               COMMUNITY COLLEGE
                                                  8/2011


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    A Recipe for
      Success!
      Gtcc’s Katherine a. Ragsdale
    School of hospitality Education

            GTCC offers two programs in
              Hospitality Education

               Culinary Arts
           Hospitality Management
     to provide job training for employment in the
                  hospitality industry.




                                                        Do you love planning events, looking for just the right venue,
                                                        examining ways to make everything picture perfect? Or do you get
                                                        excited when you find a new recipe that you can’t wait to make for
                                                        others or do you love watching cooking shows for hours and hours on
                                                        end? Then the Katherine A. Ragsdale School of Hospitality is for you!

                                                        Taught on the beautiful, centrally located Jamestown Campus, the
                                                        culinary arts program and hospitality management program can provide
                                                        you with the technical and business skills needed to be a success. The


    Apply Now!                                          opportunities are endless with a degree from GTCC. Our alumni are
                                                        employed throughout the country, from local restaurants and hotels to
                                                        resorts such as Disney World. With affordable tuition rates, state-of-the-
                                                        art facilities, and highly trained faculty members, no other college can
                                                        compare to the quality education that you will receive at GTCC!
    Classes fill quickly. Please visit our website at
        www.gtcc.edu for more information.
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                                                         The Culinary Arts program at Guilford Technical Community
                                                         College was the first culinary program in North Carolina to be
                                                         accredited by the American Culinary Federation.

                                                         The program’s curriculum provides the specific training required
                                                         to prepare students for professional culinary jobs in a variety of
                                                         food service settings – including full service restaurants, hotels,
                                                         resorts, clubs, catering operations, contract food service and
                                                         health care facilities.




Cooking Your WaY up To The Top
                           . . . with a degree in



             Culinary Arts!
    If you want to cook professionally, then GTCC
    has just the right training program for you.         Graduates should qualify for entry-level positions such as line
    The key objective of the culinary arts program       cook, station chef and assistant pastry chef. With experience,
    is to provide students with real-life, hands-        graduates may advance to positions such as sous-chef, executive
    on experience that will prepare them for the         chef or food service manager.
    culinary industry. We will provide specific
    training to prepare you for a career as a culinary   Graduates will be eligible to achieve the first level of certification
    professional. Upon graduation, students should       from the American Culinary Federation.
    be qualified for entry-level positions such as
    line cook, station chef, and assistant pastry        Course offerings emphasize practical applications, a strong theo-
    chef with the possibility to advance to higher       retical knowledge base, and professionalism. Classes provide
    positions with experience.                           critical competencies to successfully meet industry demands.

                                                         Students have three options – earning an associate degree in
    The culinary arts                                    culinary technology, receiving a culinary certificate, or getting a
    program at GTCC                                      culinary diploma. Full-time associate degree students can gradu-
    is accredited by the                                 ate in two years.
    American Culinary
    Federation.                                          Culinary students can either take day-only or evening-only
                                                         classes or a combination of both.
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              Culinary Arts
                    a.a.S degree Program

Fall Semester I
 CUL         110      Sanitation and Safety
 CUL         110A     Sanitation and Safety Lab
 CUL         135      Food and Beverage Service
 CUL         135A     Food and Beverage Service Lab
 CUL         140      Basic Culinary Skills
 CUL         160      Baking I
 HRM         110      Introduction to Hospitality
 MAT         110      Mathematical Measurements
Spring Semester I
  CIS        111      Basic PC Literacy
 CUL         112      Nutrition for Foodservice
 CUL         240      Advanced Culinary Skills
 ENG         111      Expository Writing
 HRM         145      Hospitality Supervision

Summer Term I
    COE      111      Co-op Work Experience I
    CUL      120      Purchasing
    CUL      130      Menu Design
    CUL      170      Garde Manger I

Fall Semester II
    CUL
    CUL
             250
             270
                      Classical Cuisine
                      Garde Manger II
                                                              Culinary Arts
     –        –       Technical Elective                                                    diploma
     –        –       Social / Behavior Science Elective
     –        –       Humanities / Fine Arts Elective       CUL     110      Sanitation and Safety
                                                            CUL    110A      Sanitation and Safety Lab
Spring Semester II                                          CUL     135      Food and Beverage Service
 COM         120      Intro to Interpersonal                CUL    135A      Food and Beverage Service Lab
                      Communication                         CUL     140      Basic Culinary Skills
    CUL      180      International and American Cuisine    CUL     160      Baking I
    CUL      260      Baking II                             HRM     110      Introduction To Hospitality
    ENG      114      Professional Research and Reporting   MAT     110      Mathematical Measurements
                                                             CIS    111      Basic PC Literacy
          Total credit hours required for degree: 72-76     CUL     240      Advanced Culinary Skills
                                                            ENG     111      Expository Writing
           This curriculum is subject to change.            HRM     145      Hospitality Supervision
                                                            CUL     112      Nutrition for Foodservice
    Technical Electives - Select from BPA 210, BPA 250,     CUL     170      Garde Manger I
                 COE 121 and CUL 285.
                                                              Total credit hours required for diploma: 38

                                                              This curriculum is subject to change.
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                                                                     The Hospitality Management program at Guilford Technical Community
                                                                     College prepares students for supervisory and managerial positions in
                                                                     hotels, motels, resorts, inns, restaurants, institutions and clubs.

                                                                     Graduates should qualify for supervisory or entry-level management
                                                                     positions in food and lodging industries – including front office, reserva-
                                                                     tions, housekeeping, purchasing, dining room, marketing, food sales, and
                                                                     restaurant equipment sales.




          open Doors To Your FuTure
                              . . . with a degree in



    Hospitality Management!
    Would you enjoy the business side of the restaurant and
    hotel industry? Then the Hospitality Management program
    is for you! The key objective of this program is to prepare
    the student for management roles in the hospitality
    industry. This program will help you gain an understanding
    of the administrative skills needed for supervisory and
    managerial positions in hotels, motels, resorts, inns,
    restaurants, institutions, and clubs. Also, you will have the
    chance to apply these skills in a practical setting giving you
    the hands-on training you need for a career in hospitality
    management.

    A variety of courses are taught including menu design, club
    and resort management, hospitality marketing, and food                           Coursework includes front office management, food
    and beverage service. These courses will help the student                        preparation, guest services, sanitation, menu writing,
    build a strong foundation in hospitality management and                          quality management, purchasing, and other areas critical
    also provides hands-on training and experience, more than                        to the success of hospitality professionals.
    what a student would typically get at a four-year institution.
                                                                                     Students can earn their associate degree in two years.
    Once you graduate, you should be able to demonstrate cost
    control, manage inventory in a food service environment,
    prepare marketing strategies specific to the hospitality
    industry, and provide excellent customer service.
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     Hospitality Management
        a.a.S degree Program Plan


    Fall Semester I
     CUL      110       Sanitation and Safety
     CUL      110A      Sanitation and Safety Lab
     HRM      110       Introduction to Hospitality
     ENG      111       Expository Writing
     CUL      140       Basic Culinary Skills
     MAT      110       Mathematical Measurements

    Spring Semester I
      CIS      111      Basic PC Literacy
     COM       120      Intro to Interpersonal
                        Communication
     CUL       135      Food and Beverage Service
     CUL      135A      Food and Beverage Service Lab
     ENG       114      Professional Research and
                        Reporting

    Summer Term I
     HRM       120      Front Office Procedures
     HRM      120A      Front Office Procedures Lab
     HRM      140       Hospitality/Tourism Law
     HRM      145       Hospitality Supervision

    Fall Semester II
     COE       111      Co-op Work Experience I
     CUL       130      Menu Design
     HRM       135      Facilities Management
     HRM       210      Meetings and Conventions
     HRM       215      Restaurant Management
     HRM      215A      Restaurant Management Lab
      –         –       Humanities / Fine Arts Elective

    Spring Semester II
     COE       121      Co-op Work Experience II
     HRM       220      Food and Beverage Controls
     HRM      220A      Food and Beverage Controls Lab
     HRM       225      Beverage Management
     HRM       230      Club and Resort Management
     HRM       240      Hospitality Marketing
     HRM       280      Hospitality Management Problems
      –         –       Social/Behavioral Science Elective

            Total credit hours required for degree: 70

            This curriculum is subject to change.


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                                                   Dining Rooms
                                                   Three dining rooms serve the
                                                   public and provide training for
                                                   students.

                                                   The main dining room on the
                                                   first floor can seat up to 90
                                                   people for sit-down service.
                                                   Buffets and receptions are also
                                                   held in this room.

                                                   The second floor dining room
                                                   seats 30 individuals.

                                                   The parlor of the second floor seats 10 people for a sit-down meal. The room also
                                                   serves as an excellent reception or buffet site.




         Facilities                                Specialized Equipment
                                                   Most of the culinary equipment is on wheels so that it can be moved to a
The Culinary Arts and Hospitality Management       demonstration location, to the hot service line or to another kitchen to meet the needs
programs are located in the Joseph S. Koury        and competencies of the classes.
Hospitality Careers Center, a modern facility on
the Jamestown campus of GTCC.                               The main kitchen boasts
                                                            an excellent array of
                                                            equipment, including
                                                            Rational Combi-Ovens.

                                                             The demonstration
Kitchens                                                     kitchen has every type of
                                                             specialized outlet used
The building features a                                      by kitchen equipment. It
modern, well-equipped main                                    also has a demonstration
kitchen on the first floor.                                   table and audio-visual
                                                              equipment, with overhead
There is also a demonstration                                  cameras to enhance
kitchen, a bake-shop, a garde                                  learning.
manger kitchen, and a second floor
kitchen.


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                                                                                                                      Our Faculty
                                                                                               The faculty of the Katherine A. Ragsdale School of Hospitality Education is composed
                                                                                               of more than 10 industry professionals – both chef instructors and hospitality
                                                                                               management instructors.

                                                                                               The work experiences of faculty members are varied – major hotel chains, restaurants,
                                                                                               country clubs, ice carving companies, catering operations, etc.

                                                                                               Faculty members’ educational / training credentials come from such institutions as the
                                                                                               Culinary Institute of America and Johnson & Wales University.

 Additional Facilities                                                                         To learn more about our faculty members, go online to www.gtcc.edu/directory.aspx
                                                                                               and go to “advanced search.” Under the department listings, search for both “culinary”
 •   The building has four classrooms for the lecture.                                         and then “hospitality management.”
 •   The GTCC Learning Resource Center (library) is on the Jamestown campus. It offers
     student computer access, culinary and hospitality periodicals, and research assistance.
 •

 •
     Computer labs for students are available in the Applied Technology Building on the
     Jamestown campus.
     Lockers are available for students to use during class.
                                                                                               Are you a typical student?
 •   A student breakroom / vending area is on the second floor.
                                                                                               There is no such thing as a typical student in either the Culinary Arts or Hospitality
 •   Outdoor tables with a lakeside view are available for student use.
                                                                                               Management programs. Students come from a wide range of ages and represent a
                                                                                               wide variety of backgrounds.

 Dual Degrees                                                                                  •
                                                                                               •
                                                                                                   Several international students are part of the program.
                                                                                                   Some students are recent high school graduates.
 Many students choose to go through both the Culinary Arts and Hospitality Management          •   Other students are recent college graduates in other disciplines, who want a career
 programs. Earning an associate’s degree in both programs can be achieved in three years           in the hospitality industry.
 for full-time students.                                                                       •   A number of students are seeking to change careers and are going to school in
                                                                                                   hospitality education to prepare for new job possibilities.
                                                                                               •   Several students have retired from the military or other jobs and are looking to try
                                                                                                   new and challenging work.
 Obtaining Your Bachelor’s Degree
 GTCC Culinary Arts students who receive an associate degree
 may be able to go on to earn a bachelor’s degree through a
 partnership with Johnson and Wales University in Charlotte, NC.
 GTCC Hospitality Management students who receive an associate
 degree may be able to go on to earn a bachelor’s degree, through a
 partnership with the University of North Carolina at Greensboro.



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