Hospitality. School of. Education

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 School of Education Katherine A. Ragsdale Hospitality School of Education Guilford Technical Community College 601 High Point Road Jamestown, NC 27282 (336) 334-4822 ext. 50114 (336) 454-1126 ext. 50114 8/2011 GUILFORD TECHNICAL COMMUNITY COLLEGE 1 2

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 Apply Now! you with the technical and business skills needed to be a success. The 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-theart 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. 1 2

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. The key objective of the culinary arts program is to provide students with real-life, handson experience that will prepare them for the culinary industry. We will provide specific training to prepare you for a career as a culinary professional. Upon graduation, students should be qualified for entry-level positions such as line cook, station chef, and assistant pastry chef with the possibility to advance to higher positions with experience. Graduates should qualify for entry-level positions such as line cook, station chef and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef or food service manager. Graduates will be eligible to achieve the first level of certification from the American Culinary Federation. Course offerings emphasize practical applications, a strong theoretical knowledge base, and professionalism. Classes provide critical competencies to successfully meet industry demands. The culinary arts program at GTCC is accredited by the American Culinary Federation. Students have three options earning an associate degree in culinary technology, receiving a culinary certificate, or getting a culinary diploma. Full-time associate degree students can graduate in two years. Culinary students can either take day-only or evening-only classes or a combination of both. 3 4

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 250 Classical Cuisine CUL 270 Garde Manger II Technical Elective Social / Behavior Science Elective Humanities / Fine Arts Elective Spring Semester II COM 120 Intro to Interpersonal Communication CUL 180 International and American Cuisine CUL 260 Baking II ENG 114 Professional Research and Reporting Total credit hours required for degree: 72-76 This curriculum is subject to change. Technical Electives - Select from BPA 210, BPA 250, COE 121 and CUL 285. Culinary Arts Diploma 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 CIS 111 Basic PC Literacy CUL 240 Advanced Culinary Skills ENG 111 Expository Writing HRM 145 Hospitality Supervision CUL 112 Nutrition for Foodservice CUL 170 Garde Manger I Total credit hours required for diploma: 38 This curriculum is subject to change. 5 6

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, reservations, 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. 7 8

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. 9 10

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 The Culinary Arts and Hospitality Management programs are located in the Joseph S. Koury Hospitality Careers Center, a modern facility on the Jamestown campus of GTCC. Kitchens The building features a modern, well-equipped main kitchen on the first floor. There is also a demonstration kitchen, a bake-shop, a garde manger kitchen, and a second floor kitchen. Specialized Equipment Most of the culinary equipment is on wheels so that it can be moved to a demonstration location, to the hot service line or to another kitchen to meet the needs and competencies of the classes. The main kitchen boasts an excellent array of equipment, including Rational Combi-Ovens. The demonstration kitchen has every type of specialized outlet used by kitchen equipment. It also has a demonstration table and audio-visual equipment, with overhead cameras to enhance learning. 11 12

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. Additional Facilities The building has four classrooms for the lecture. 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. A student breakroom / vending area is on the second floor. Outdoor tables with a lakeside view are available for student use. Dual Degrees Many students choose to go through both the Culinary Arts and Hospitality Management programs. Earning an associate s degree in both programs can be achieved in three years for full-time students. Obtaining Your Bachelor s Degree Faculty members educational / training credentials come from such institutions as the Culinary Institute of America and Johnson & Wales University. 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 and then hospitality management. Are you a typical student? There is no such thing as a typical student in either the Culinary Arts or Hospitality Management programs. Students come from a wide range of ages and represent a wide variety of backgrounds. Several international students are part of the program. Some students are recent high school graduates. Other students are recent college graduates in other disciplines, who want a career in the hospitality industry. 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. 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. 13 14