TCC: Culinary Arts Program Launches New Lecture Series

25 October 2021

TCC Southeast’s award-winning Culinary Arts Program has launched a new lecture series featuring hospitality and restaurant professionals focused on food beyond the table.

Food not only provides vital nourishment, but also human connection. Through this lecture series, attendees will be able to further explore the ways in which we connect with food.

These free events are open to the general public and members of the TCC community. Here is the program for November and December:

November 3
Nicolas manto
Founder / CEO, Meal Experience Market, LLC, Chef
Subject: Micro-catering and entrepreneurial cuisine

November 10
Patrick D. Mitchell EC, AAC, FWMCS
Corporate Culinary Ambassador, Ben E. Keith Foods
Topic: Food and Labor Costs – Pass or Fail!

November 17
Mark Tilley, Director of Sales and Training
Meat Division Ben E. Keith / Winn
Subject: Pandemic Effects in the Restaurant Industry

1st December
Round table of culinary alumni
Subject: Get the inside scoop on what to expect after graduation

TCC Southeast’s Culinary Arts program prepares students for work in the catering, production, supervisory and baking fields of the food industry. The program offers an Associate of Applied Science degree and three certificates (Bakery and Pastry, Culinary Arts I, or Catering / Private Chef) from which students can choose.

Visit the Culinary Arts Program web page for more information.

For more information, contact Chief Warner at [email protected].

This press release was produced by Tarrant County College. The opinions expressed here are those of the author.

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