Hospitality and Culinary Academy
Get a behind-the-scenes look at the new Hospitality and Culinary Academy during an open house and dedication from 2 to 4 p.m. Sunday, Oct. 6.
The dedication ceremony will begin at 2:30 p.m. in the building’s culinary theatre. Speakers will include:
- Joe Sopcich, JCCC president
- Jerry Cook, chairman of the JCCC board of trustees
- David Wysong, whose “Wysong Challenge” provided the impetus for raising the funds for the building
- Lindy Robinson, dean of business
JCCC students and professors will be on hand in the 36,000-square-foot building’s kitchens and classrooms, demonstrating what they’re learning or how the kitchen is used.
- The college’s award-winning culinary team, coached by Felix Sturmer, associate professor of hospitality management, will be demonstrating its skills in the innovation kitchen, just inside the front door of the building.
- David Smith and Jerry Marcellus, both associate professors of hospitality management, will be working with students and graduates of the JCCC culinary program in the two professional cooking kitchens used for basic culinary classes. Smith’s students will be working with local foods.
- Edward Adel, assistant professor of hospitality management, will be demonstrating charcuterie and cheese with his students and graduates in the garde manger kitchen.
- Doug Flick, professor of hospitality management, will be demonstrating pastries with his students in the pastry kitchen, which is also home to the weekly pastry shop sale from 3 to 5 p.m. on Fridays during the school year.
- Aaron Prater, assistant professor of hospitality management, will work with his students and graduates in the restaurant kitchen. They will be serving champagne punch and coffee in the building’s dining room.
- The student Hospitality Management Club will be greeting guests in classroom 117 and the knowledge bowl team and dietary manager program students will be available on classroom 119.
Guests who visit the computer lab can see a computer program used for menu design and another used for facility management and design.
The purchasing office, where food used in the program is ordered and stored, will be open for guests to see the equipment and pick up giveaways from vendors.
As guests leave the building, they’ll receive a cookbook featuring recipes developed by faculty and students.The open house is open to the public at no charge.